A pasteurizer is a controlled heating chamber designed to kill disease-causing organisms such as bacteria. Milk is one of the most widely pasteurized foods, but pasteurizers can also be used with a variety of other foods or beverages such as dairy products, low alcoholic content beverages like malt beverages or beer, wines, juices, canned foods, water, syrups and vinegar. Pasteurization is used to make food safer, so that it can be sold commercially without concerns that people will get sick when they consume it. Unlike sterilization, pasteurization is not intended to kill all micro-organisms in the food.

Instead, it aims to reduce the number of viable pathogens so they are unlikely to cause disease (assuming the pasteurized product is stored as indicated and is consumed before its expiration date). Pasteurizers can work in a number of different ways. One of the most common styles is the high temperature, short time (HTST) or flash pasteurizer, which brings food to a very high temperature for a brief period to kill bacteria before rapidly cooling it. Related is the higher heat, shorter time (HHST) pasteurization method. Pasteurizers can also be used for ultra heat treatment pasteurization, high pressure pasteurization, and extended shelf life pasteurization, which can render foods so stable that they can be stored at room temperature in aseptic containers for several months.

The majority of pasteurizers our company has installed are the tunnel type, with most of the installations going in the breweries. Sander Hansen and Barry Wehmiller are both brands in which we have the most experience. We have also converted some of the older walking-beam type pasteurizers to mat-top. Get in touch with us if you need some assistance in doing so at your facility.

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