Pasteurization derives its names from the famous French scientist, Louis Pasteur, whose experiments about the year 1870 showed that the heating of wine greatly improved its keeping quality. Pasteurizers were first used in the dairy business in the 1880’s in Germany and Denmark. About 1900 pasteurization was first practiced in the United States. Nearly all milk products and ice cream mix now are pasteurized, except for some varieties of cheese.
Pasteurization destroys most of the bacteria in milk and all disease producing bacteria, if any be present. The keeping quality of the product also is greatly enhanced. There are two basic type of pasteurizers, the holding processpasteurizers and the short-time high-temperature processpasteurizers.
Our pasteurizers are suitable for different kind of liquids, handling each of them according to its specific requirements: