Pasteurizer

PASTEURIZER
MILK PASTEURIZERS
Plate heat exchangers and automatic systems that heat and cool are called pasteurizers, which destroy the pathogenic bacteria in the milk by heating the milk without destroying the physical and biochemical elements (vitamins and diastases) of these nutrients as much as possible.

The most important feature of the pasteurizer is that the milk is brought to the pasteurization temperature in a short time and the temperature is reduced suddenly. Since heating and cooling rates are low in these processes, which are carried out in boilers with conventional methods, rapid increases in bacterial populations occur during this period.

Pasteurizers also provide energy savings of 30-50% compared to conventional methods, since they transfer heat between themselves as a result of the collision of the incoming cold milk and pasteurized hot milk.

Capacities: 1.000 - 20.000 LT/H