Beverage, Dairy & Sauce
Dairy Processing Line
Dairies, cooperatives and investors starting or expanding fresh milk, yogurt or long-life milk production.
Sized to raw milk received per day and finished product filled per hour
07 · Beverage, Dairy & Sauce — Equipment
Pasteurizer
Heats product to a set temperature, holds it for a set time and cools it, in plate, tubular, batch or in-pack form, to run your validated process.
- Rating
- Sized to product flow (L/h) for continuous units, or batch volume for tank and in-pack units
- Versions
- Plate · Tubular · Batch tank · In-pack water bath
- Best for
- Dairies, juice and beverage plants and sauce makers that need controlled, recorded heat treatment
- Plate, tubular, batch and in-pack forms
- Heat recovery on continuous units
- Diversion of under-processed product
- Temperature recording for your records
Short answer: A pasteurizer heats a liquid or packed food to a set temperature, holds it there for a set time and then cools it, to run a heat process that has been validated for your product. The choice of plate, tubular, batch or in-pack design depends mainly on the product itself: viscosity, pulp and particles, and whether you treat before or after filling.
How it works
On a continuous unit, product is pumped from a balance tank into a heat exchanger. A regeneration section first warms incoming cold product with hot outgoing product, saving energy. A heating section raises it to the set temperature with hot water or steam, and a holding tube keeps it there for the required time. A temperature sensor at the end of the holding tube controls a diversion valve: if the product is below temperature, it goes back to the balance tank instead of forward. The product is then cooled and sent to a buffer tank or filler.
Batch tank units heat and hold the product in a jacketed tank with an agitator. In-pack units carry filled, sealed containers through hot water or spray zones, then cooling zones.
Which configuration fits
| Form | Suits | Watch out for |
|---|---|---|
| Plate | Milk, clear juices, thin liquids | Fouling or blockage with pulp |
| Tubular | Pulpy juices, purees, thicker products | Larger footprint than plates |
| Batch tank | Small volumes, many recipes | Longer heating and cooling time |
| In-pack water bath | Bottled or jarred drinks and sauces | Pack must tolerate heat |
What we need from you to quote
- Product description, viscosity, pulp and particle size
- Validated or target time and temperature
- Flow rate or batch volume, and hours per day
- Inlet and outlet temperatures
- Heating and cooling media available (steam, hot water, chilled water)
- Recording and control requirements in your market
- Cleaning method, including CIP connections
Where it sits in a line
The pasteurizer usually follows a food homogenizer and feeds a liquid filling machine. It is the core of a dairy processing line or juice processing line, with a food steam generator for heat and a CIP cleaning system for cleaning.
Common configurations
- Option A
Plate pasteurizer
compact with efficient heat recovery, suited to milk, clear juices and low-viscosity liquids without particles.
- Option B
Tubular pasteurizer
wider flow channels for pulpy juices, purees and more viscous products that would block plates.
- Option C
Batch tank pasteurizer
heats, holds and cools in a jacketed tank, for small volumes and many recipes.
- Option D
In-pack water bath
heats sealed bottles, jars or pouches in hot water or spray after filling.
What we confirm before quoting
Our engineers check these points with you, so the quotation fits your site rather than a catalogue default.
- 01Product properties: viscosity, pulp, particles and fouling tendency
- 02Validated time and temperature for your product
- 03Pressure difference between product and service sides
- 04Diversion valve and return of under-processed product
- 05Cleaning method and temperature recording
Frequently asked questions
Who sets the pasteurisation temperature and time?
The process must meet regulations in your market and be validated for your product, usually with help from a food technologist or process authority. We build the pasteurizer to deliver and record the conditions you specify.
Plate or tubular, which do we need?
Plates suit thin liquids without particles and use space and energy efficiently. Products with pulp, fibres or higher viscosity foul or block plates, so a tubular design is the safer choice.
Why is pressure difference important?
If a plate leaks, pasteurised product should never be contaminated by raw product or cooling water. Keeping the treated side at a higher pressure than the raw or service side is a standard safeguard, and we design the pumps and controls around it.
Get a quote for the Pasteurizer
Tell us your raw material, finished product and target output. Our engineers reply with a matched configuration and quotation.
What to send with your inquiry
- 1Raw material and its condition
- 2Finished product and packaging
- 3Target output — raw input or finished product
- 4Site photos, power supply, utilities
Email sales@hnfoda.com
Buyer guides
How to Become a Food Machinery Distributor: What Dealers Get From a Factory
How food machinery distribution works: what dealers get from a factory, what factories expect, territory, spare parts, service and how to start.
Small-Scale Milk Processing Plant: Cost, Equipment and Capacity Sizing
Plan a small milk plant: cooling, pasteurising, homogenising and filling equipment, sizing litres per day, cost drivers and a quote checklist.
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