Pasteurization Machine
A pasteurizer in the beverage filling industry is used to heat-treat drinks to kill harmful microorganisms and extend shelf life without affecting flavor.
Advanced Sterilization Solutions for Dairy, Beverage & Food Industries
Product Categories & Filtering
By Sterilization Type
UHT (Ultra High Temperature) Sterilizers
HTST (High Temperature Short Time) Sterilizers
Pasteurizers
Specialty Sterilizers (for viscous, particle-containing products)
By Machine Type
Plate Heat Exchanger Sterilizers
Tubular Sterilizers
Integrated Sterilization Lines
By Application
Milk & Dairy
Juice & Beverages
Sauces & Viscous Products
Liquid Foods & Ingredients
Product Categories & Filtering
Plate-Type Sterilizer Series
UHT Sterilizers
Temperature: 135–140°C
Holding Time: 4–5 seconds
Capacity: 1–20 t/h
- High heat recovery, compact design, stable temperature control
Ice Cream Mix Processing Line
Integrated batching, preheating, homogenizing, sterilizing, cooling
Capacity: 500–10,000 L/h
Outlet temperature: 6–10°C
Pasteurizers
Temperature: ~120°C
Holding Time: 10–15 seconds
Capacity: 0.5–20 t/h
HTST Sterilizers
Temperature: ~120°C
Holding Time: 10–15 seconds
Capacity: 0.5–20 t/h
Product Categories & Filtering
Plate-Type Sterilizer Series
Tubular UHT Sterilizers
Suitable for high-viscosity & particle-containing products: creams, purees, fruit pulps, sauces
Temperature range: 120–140°C
Features: Anti-fouling design, long running time, CIP compatible
Control: PLC + touch screen, automatic cleaning system
Juice & Tea Beverage Sterilizers
Process: 30–75°C → 140°C (4–15s) → 85–92°C → 40°C (return)
Suitable for pulpy juices, tea drinks, plant-based beverages
Four-Tube Sterilizers
Designed for high-concentration products: jams, pastes (dry matter ≤80%)
Benefits: Low energy consumption, high heat exchange efficiency, easy cleaning
Capacity: 1–30 t/h
Lab / Pilot Sterilizers
Capacity: 30–500 L/h
Modes: Pasteurization, HTST, UHT
Ideal for R&D, recipe testing, small-batch production
Technical Parameters & Process Data
Plate-Type Sterilizer Series
Temperature & Time Profiles
UHT: 135–140°C | 4–5s
HTST: ~120°C | 10–15s
Pasteurization: 85–95°C | 15–300s (product-dependent)
Viscosity & Product Compatibility
Low viscosity: Milk, juice, tea, water
Medium to high viscosity: Yogurt, cream, sauces, condiments
Particle-containing: Fruit pulps, jams, chopped ingredients (tubular series recommended)
Inlet & Outlet Temperatures
Inlet: Typically 5–30°C (ambient or chilled)
Outlet: 5–45°C (adjustable based on process)
Control & Automation
Semi-automatic or fully automatic operation
PLC control with touch-screen HMI
±0.1°C temperature accuracy
CIP integration, temperature alarm, return flow control
Heat Recovery Efficiency
Plate sterilizers: up to 90% heat recovery
Tubular sterilizers: suitable for sensitive & viscous products without clogging
Industry Applications
Dairy: Milk, yogurt, ice cream mix, cream, lactose-free products
Beverages: Juices, tea drinks, plant milks, functional beverages
Food Processing: Sauces, soups, baby food, purees, condiments
Liquid Ingredients: Fruit concentrates, dairy bases, liquid flavors
Support & Services
Custom process design & line layout
Installation, commissioning & training
After-sales support & spare parts supply
Lab testing & pilot trials available