Construction and characteristics

• The structure is entirely in AISI 304 stainless steel
• The water pumping and filtering tanks are in AISI 304 stainless steel
• The container conveyor belt is in Polypropylene and is equipped with an automatic tensioning device
• The return zone of the belt is foreseen to be internal to the machine with the aim of avoiding continuous dripping
• The modules which undergo temperatures above 50°C, are insulated
• The heating system is by direct or indirect steam
• The machine is driven by frequency variator
• The infeed and discharge belts are in single or multiple stainless steel table top chain
• In order to avoid the over-cooking phenomenon, in case of a forced stop, the pasteurisation showers are divided into sections
• A special device at the inlet, prevents the accumulation of containers on the transfer plates
• A similar device to the above, is foreseen as an optional at the container outlet
• For energy saving reasons, there are special protection guards which prevent vapour escape in the inlet zone
• An instant water consumption indicator is fore-seen and also a thermometer for each water recycle
• The machine is designed with windows to allow for sample-taking
• The nozzles used are of the quick-clamp type and can be easily disassembled and oriented
• At the outlet, a blowing system allows for the container dewatering.

Pasteurization processing diagrams

A) For hot-filled products, which require a short pasteurisation time, like:
sauces, juices, nectars, solid pack and jams.
Module 1 pasteurisation - modules 2 to 8 Cooling

B) For hot-filled products, which require a medium pasteurisation time, like:
sauces, juices, nectars, solid pack and jams.
Module 1 to 2 pasteurisation - modules 3 to 8 Cooling

C) For products filled at medium temperature, which require a medium to long pasteurisation time, like:
fruit in syrup, cocktail and peeled tomatoes.
Module 1 to 4 pasteurisation - modules 5 to 8 Cooling

D) For products filled at medium temperature, which require a long pasteurisation time, like:
fruit in syrup, cocktail and peeled tomatoes.
Module 1 to 5 pasteurisation - modules 6 to 8 Cooling

E) For products which require pre-heating, like:
Beer, milk, etc.
Module 1 to 2 pre-heating - Modules 3 to 4 Parturisation - Modules 5 to 8 Cooling