Pasteurization

Thermal processing systems that eliminate pathogens and extend shelf life while maintaining product quality and consumer appeal.

Product Overview

Our pasteurization systems provide reliable pathogen reduction through controlled thermal processing. Whether batch, continuous, or tunnel configurations, these systems deliver precise time-temperature combinations that meet regulatory requirements while preserving product characteristics. Featuring advanced temperature monitoring, automated controls, and comprehensive documentation, our pasteurization solutions ensure food safety and extended shelf life.

Key Benefits

  • Eliminates pathogenic microorganisms while maintaining product quality
  • Programmable recipes accommodate different products and package types
  • Real-time temperature monitoring at critical control points
  • Automated alarms and diversions prevent release of under-processed product
  • Gentle heating profiles preserve flavor, color, and nutritional value
  • CIP-compatible design ensures hygiene between runs
  • Variable capacity handles different production volumes
  • Integration with upstream and downstream equipment
  • Validation support and documentation for regulatory approval

Industries Served

  • Dairy
  • Juice & Beverage
  • Brewing & Craft Beer
  • Canned Foods
  • Kombucha & Fermented Beverages
  • Baby Food
  • Ready-to-Eat Meals
  • Sauces & Dressings

Compliance Capabilities

  • FDA 21 CFR Part 113
  • 21 CFR Part 114
  • Pasteurized Milk Ordinance (PMO)
  • USDA FSIS regulations
  • FSMA requirements
  • HACCP principles
  • SQF/BRC/GFSI standards
  • Organic processing standards

Product Breakdown

  • Batch Pasteurizers: Jacketed vessels with agitation for processing 50-5,000 gallon batches, featuring precise temperature ramping (1-5°F/min) and hold times for dairy, sauces, and viscous products
  • Tunnel Pasteurizers: Multi-zone spray systems for packaged products in bottles, cans, or pouches, delivering controlled heating and cooling with pasteurization units (PU) tracking for beer and beverages
  • Flash Pasteurizers: Continuous HTST systems using plate heat exchangers for liquid products, achieving rapid heating to 161-185°F with 15-30 second hold times for maximum quality retention
  • Vat Pasteurizers: Open or enclosed tanks with heating jackets for gentle batch processing of dairy products, maintaining 145°F for 30 minutes (LTLT) with continuous agitation
  • Inline Pasteurizers: Tubular heat exchanger systems for high-viscosity or particulate products like sauces, purees, and baby food, preventing product damage during thermal treatment
  • ESL (Extended Shelf Life) Systems: Ultra-clean processing lines combining pasteurization with aseptic filling techniques, achieving 30-90 day refrigerated shelf life without preservatives

Technical Details

  • Heat Exchangers: Plate, tubular, or scraped-surface designs in 316L stainless steel with 10-500 sq ft heat transfer area, sized for flow rates from 10-1,000 GPM depending on product viscosity
  • Heating Media: Hot water, steam, or thermal oil systems delivering precise temperature control (±1°F) with regeneration sections recovering 85-95% of thermal energy from outgoing product
  • Hold Tubes: Calculated length tubing providing required residence time at pasteurization temperature, with RTD temperature sensors every 10-20 feet for temperature mapping and validation
  • Flow Diversion Valves: Pneumatic 3-way valves automatically diverting under-temperature product back to balance tank, with fail-safe spring return and position verification switches
  • Temperature Recording: Chart recorders or electronic data loggers documenting time-temperature profiles for every batch with 1-second resolution, meeting FDA PMO requirements for dairy products
  • CIP Integration: Automated cleaning sequences with caustic, acid, and sanitizer cycles, flow verification, and return-to-service checks ensuring system readiness between production runs