Pasta pasteurizers

The function of the pasteuriser is to raise the temperature of the product quickly and sufficiently to reduce bacterial load. This operation is performed by passing the product through a tunnel saturated with injected steam. The machine ...

It is suitable for the thermal treatment of fresh pasta, reducing drastically the bacterial charge of the product, increasing its shelf-life without compromising the organoleptic features and the nutritional values. The ...

To pasteurize with saturated or superheated steam. Tunnel in stainless steel with lifting cover panel for easy access during the cleaning operations, composed of three sections: pre-heating, treatment and final radiation. Treatment ...

For wet heat processing (pasteurisation) of short and / or filled pasta and subsequent drying. It is intended for fresh pasta producers of medium / large size for outputs ranging from 300 kg / h or ...

Compact Pasteurizer useful for small workshops, for the pasteurization of fresh filled pasta (ravioli, cappelletti, ravioli) with persistence time in the steam room from 30 seconds to 3 minutes. Powered ...

Hydro thermal treatment system, mainly used to reduce the bacterial load of the product in the production of ravioli, tortellini and puff dough in various formats. The machine works with flash steam and is complete with burner and ...

Italgi pasteurizer PSE40 is perfect to extend shelf-life of pasta products. The machine reduces the concentration of bacteria by warming the product for a suitable amount of time, while keeping the right ...