Long-time pasteurization vats revisited

Dairy production is unthinkable without long-time pasteurization vats. With them, heat treatment of raw milk is carried out to a professional standard, takes minimal time and saves on labour.

Let us take a closer look at all the advantages of the vat.

A long-time pasteurization vat is absolutely indispensable in production, and it has features that make it unique. It can be used for several operations:

• flash pasteurization: the milk is heated to 90 °C and held at that temperature for a few seconds;
• short-time pasteurization: the milk is heated to 75 °C and held at that temperature for up to 40 seconds;
• long-time pasteurization: heating to 65 °C for 30 minutes.

Done by hand, these operations would take much longer and involve considerable production costs.

Design of a long-time pasteurization vat

The vat consists of the following elements:

• the vessel itself, in which the product is mixed;
• an agitator or mixer;
• electric heating elements or a pipe system for steam heating;
• a control panel.

In general terms, the pasteurization process is as follows. First, the product is mixed by a motor-driven agitator, then heated to the required temperature and held for the set time. Temperature plays a major role in pasteurization. To make sure the heat treatment mode is correct, thermometers are fitted to monitor the set parameters.

This equipment is used not only for pasteurizing milk: it can also be used to make ice cream mixes, cream and cultured dairy products.

There are several criteria for choosing a vat. First and foremost, of course, is the quality of the material. Since the design includes component parts and joints, this criterion is extremely important. So do not be tempted by a low price — there is a high risk of receiving a poor-quality product.

Our company manufactures equipment only from high-quality materials and components. We will always be glad to offer you a long-time pasteurization vat of the size and specifications you need.