Combined Pasteurizer
For food safety and commercial reasons it is very important to guarantee an egg product of bacteriologically superior quality without coagulation.
The Ovobel pasteurizers offer a whole range of possibilities for pasteurizing whole egg and yolk (with a reduced capacity) as well as the albumen and fresh, liquid products.
The temperature of the pasteurization and the required heating time are to be chosen considering the quality one wishes to obtain.
Description
An electronical system monitors the temperature of the product, registers the pasteurization temperature and the temperature of the product at the exit of the pasteurizer.
Such a pasteurization system enables a processing time of 6 to 8 hours without cleaning interventions.
This pasteurizer has cooling and energy recovery in plates. The heating is done in the triple tubes® to be able to work at higher temperatures. The tubes enable a turbulent flow to obtain a uniform heating of each product particle which provides for longer shelf life, longer production runs thus reducing the production cost. These are the main advantages of this system.
