Pasteurization - product heat treatment

Pasteurization - product heat treatment

We manufacture batch pasteurizers for batch pasteurization and plate flow pasteurizers for continuous pasteurization.Pasteurization is made according to the customer's specific requirements and the given parameters

Pasteurized products: milk, cream, whey, buttermilk, milk specialties - yoghurt mixture etc., ice cream, beer, juice, sugar solutions egg melange, yolk and egg white. Dimensions and layout are tailored to the customer's request.

Flow pasteurization of milk

flow rate 400 to 20.000 l/h
input product temperature 4 to 35°C
pasteurization temperature 72 to 95°C
holding period at pasteurization temperature 16s to 3min
output product temperature 5 to 47°C
heat source steam / el. power (fuel rods)
cooling source iced water 1°C

Flow pasteurization of cream

flow rate 1.000 to 5.000 l/h
input product temperature 4 to 60°C
pasteurization temperature 95 to 105°C
holding period at pasteurization temperature 30s
output product temperature 5 to 47°C
heat source steam / el. power (fuel rods)
cooling source iced water 1°C

Flow pasteurization of beer

flow rate 500 to 20.000 l/h
input product temperature 4 to 6°C
pasteurization temperature 65 to 80°C
holding period at pasteurization temperature 30s
output product temperature 4 to 6°C
heat source steam / el. power (fuel rods)
cooling source iced water 1°C

The design of the pasteurizers is divided into:

  1. Layout design:
    • framed – the device is assembled at TENEZ,
    • without frame – the device is mounted at the customer's company.
  2. Heat sources:
    • steam,
    • el. power – heat rods.
  3. Product output:
    • reheating,
    • cooling,
    • reheating.
  4. Cleaning:
    • self-cleaning from th tank,
    • cleaning from the central CIP station.
  • Ensuring the products are harmless to health
  • Increasing the durability of the raw materials

Milk pasteurization:

  • low temperature long time - 61,6°C for 30 minutes,
  • high temperature short time - 71,5- 74°C for 15-40 seconds,
  • high flash - 85°C for 1-5 seconds,
  • legislative 72°C for 15 seconds.

Cream pasteurization:

  • above 90 °C for several seconds.

Beer pasteurization:

  • so called flash pasteurization - 72 °C for 30 - 60 seconds.

Egg pasteurization:

  • white – 56-57°C (max. 62°C),
  • yolk – 60-68°C,
  • melange – 60-68°C for 2,5min.

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Contact

Martin Kočí
+420 569 551 475