UHT processing line

Product overview Continuous, gentle indirect UHT treatment unit with coiled heat exchanger for high-viscosity products, with or without particles.

Quick facts

• Capacity: 2,000–15,000 L/h, depending on application
• Applications: desserts, fruit preparations with large particles, sauces and soups with large particles, and other high-viscosity products where particle integrity is required

Benefits

• Consistent product quality and uncompromising food safety
• Flexible, upgradeable design to accommodate future needs
• Optimised production and operational efficiency

Features

• Tetra Pak® Coiled Heat Exchanger: Designed to handle particles gently; no moving parts, short retention time due to efficient heat transfer and few inlet/outlet connections, preserving particle integrity.
• Heat transfer calculation model: Accurate calculation of required heat for each product optimises heat loads; small system volumes and short retention times reduce risk of overcooking and preserve natural taste.
• Flow pattern in coiled tubes: Coil design produces the Dean effect for high particle turbulence; velocities up to 4 m/s promote effective heat transfer; small product volume in the coil minimises product loss during emptying and filling.
• Hygienic design: Components selected for demanding operating conditions; customised cleaning programmes and advanced automation ensure food safety, traceability and reduced human error.
• Flexible hardware configuration: Tested components allow easy expansion and upgrades; suitable for aseptic/non-aseptic and smooth/particulate products across a wide viscosity range.

Applications (summary)

• Desserts
• Fruit preparations with large particles
• Sauces and soups with large particles
• Other viscous products where particle integrity is important

Technical specifications

• Commercial name: Tetra Pak® Indirect UHT unit PFF (coiled heat exchanger option)
• Technology: Indirect UHT treatment using coiled heat exchanger (CHE)
• Capacity range: 2,000–15,000 L/h (depending on product and application)
• Particle handling: Gentle treatment preserving particle integrity (no moving parts in CHE)
• Heat transfer: High-efficiency coil design; Dean effect enhances turbulence and heat transfer
• Maximum coil velocity (design reference): up to 4 m/s
• System volume/retention: Small system volumes and short retention times to minimise overcooking
• Hygiene: Designed for robust cleaning programmes (customisable)
• Automation: Advanced automation for traceability and reduced human error
• Hardware: Flexible, upgradeable configuration
• Suitable product types: High-viscosity and particulate-containing products (desserts, sauces, fruit preparations, soups)