Core functions of pasteurizer in pasteurized milk production:
1. Kill pathogenic bacteria: High-temperature short-time (72-85℃/15-30s) kills harmful bacteria, eliminates safety risks, and retains beneficial flora.
2. Extend shelf life: Inhibits spoilage bacteria, extends refrigerated fresh milk shelf life to 7-15 days, balancing freshness and storage.
3. Preserve nutrition and flavor: Low-temperature sterilization reduces protein denaturation and vitamin loss, maintaining original taste and nutrition of milk.
4. Stabilize product quality: Standardized parameters prevent souring and stratification, ensure consistent batch quality, complying with production standards.
1.Short sterilize time, to make sure nutrition.
2.Simple structure, easy washing, convenient operation and low cost maintenance.
3.By import brand eletronic component, valve and spare parts to prolong the use life.
4.High heat transfer effect, good heat recovery rate, low energy consumption.
5.By PLC control, automatically control each part heating temperature, water temperature, steam flow adjust, with material backflow system make sure liquid 100% get sterilization.
6.Material all by SUS304 to reach food sanitary standard request.



1.Full automatical: by advanced PLC technology for program, as per the craft request, control the whole production, with CIP cleaning program for self washing.
2.Semi automatical: operator could control the pump, valve etc back-flow on the control panel. By PID control sterilizing temperature, with the data on recorder.
3.Equipment composed by product pumping system, plate heat exchange system, product pipe system, steam pipe system, hot water heating system,product back-flow system,temperature control system and electrical control system.