For continous pasteurization of milk.
For the pasteurization of milk without cooling.
The pasteurizer can be used for production of cheese and yogurt.
The pasteurization stops the vital activity of pathogenic forms of bacteria such as Escherichia coli, brucellosis and heat-resistant bacteria.
•No need to buy steam or gas boiler for hot water.
•Plate heat exchanger by GEA Germany.
•Compact design for minimum workshop space.
•Low price and low maintenance cost.
Temperature regimes of pasteurization:
Yogurt: 10℃ → 92℃ (holding time 30 min) → 45℃
Cheese: 10℃ → 72℃ (holding time 15 min) → 35℃