Pasteurizing equipment

Designed for heating and pasteurization of milk, cream and other food products in stream.

Pasteurizing equipment

imageDesigned for heating and pasteurization of milk, cream and other food products in stream.

The aim of pasteurization of cream and different mixes including fat ones is to destroy pathogenic microorganisms, obtain a product which is safe to the consumer according to sanitary-hygienic demands, reduce the total bacterial contamination, guide changes of physical and chemical properties of fat compounds to obtain the desired properties of the finished product (organoleptic, viscosity, density, etc.).

These can be achieved with a help of the pasteurizer, which can be of various designs. Currently, a plate-scraper pasteurizer is the most effective option in terms of achieving production targets. In the plate-scraper heat exchanger, heating of fat compounds occurs in a lasting continuous stream.

Modern pasteurizing solutions

To solve different tasks Private Company «Adamas» produces several types of pasteurizing equipment:

  • Plate scraper pasteurizer-regenerator of the UPR series. It is installed in the line before a butter maker. It gives opportunity to pasteurize mixture at the temperature up to 120°С, and then regenerate it to 65-70°С. Productivity – up to 3 ton/h;
  • Plate scraper cream pasteurizer of the UPS series. It is installed in the line before a separator. It gives opportunity to pasteurize cream at the temperature up to 120°С, and then regenerate it to 85-90°С. Productivity – up to 5 ton/h;
  • Plate scraper pasteurizer for thick medium of the UPG series for spray dryers. It is integrated into line for heating and pasteurizing of the thickened products in the stream before a spray dryer up to 90°С. Productivity – up to 1.1 ton/h.

Modern pasteurizing solutions

Modern units are equipped with the control system, based on industrial controllers. Graphic operator interface is provided.

Technical characteristics of the UPR

Parameters PUPR-1 PUPR-1,5 PUPR-2
1     Butter productivity (different types), kg/h 1000 1500 2000
2     Electrical motor power, KW 1,5 2,2 2,2
3     Vapor consumption in working hour
—               vapor, kg/h 120 150 250
4     Temperature, °С:
—               initial cream 50 – 70 50 – 70 50 – 70
—               pasteurizing Up to 120 Up to 120 Up to 120
—               regeneration 50 – 70 50 – 70 50 – 70
5     Total heat exchange area, m2
—               pasteurizer 3 3 6
—               regenerator 6,02 6,02 13,7
6   The total footprint, m2 4 4 6
7   Installation weight, kg 370 500 800