This unit is designed to be used after the fruit crusher and hydraulic press in the fruit juice production process. Once the juice has been extracted, it is heated to a temperature of approximately 75–80°C and subsequently cooled in order to ensure the natural preservation of the fruit juice.
The pasteurizer is manufactured entirely from AISI 304 food-grade stainless steel and consists of two interconnected vessels operating according to the bain-marie (water bath) principle. Water in the lower vessel is heated to boiling temperature, generating heat and steam that uniformly warm the fruit juice contained in the upper vessel.
The lower vessel incorporates an internal coil through which the pasteurized juice is conveyed to the discharge valve, as well as a thermometer for monitoring the temperature of the heating water. An additional thermometer is installed at the juice outlet valve to indicate when the desired pasteurization temperature has been reached. Once the required temperature is achieved, the valve can be opened to discharge the pasteurized juice.
Depending on customer requirements and production standards, the pasteurizer can be manufactured with tank capacities starting from 40 liters and above.
The system provides a gentle and uniform heating process, helping preserve the natural characteristics, flavor and quality of the fruit juice while ensuring safe storage and extended shelf life.
Manufacturer: Toscana Inox