Pasteurizers of beer, kvass, mead, cider, poire with an electric boiler (installation for pasteurization and cooling)

Appointment pasteurizers:


пастеризатор для пива The pasteurizer is designed for pasteurization of kvass, beer, mead, cider, pouare in a closed stream from storage tanks.

The purpose of pasteurization is to stop the adverse activity of pathogenic bacteria with regenerative cooling of the product or using the cooling section to the temperature of the subsequent process technology.

The installation can be used as a pasteurizer of beer, kvass, mead, cider, pouare and other carbonated liquid food products.


Advantages of pasteurizer beer, kvass:


Preservation of high quality pasteurized product - kvass, beer, etc.

Complete suppression of pathogens.

Energy savings of up to 85% due to the use of waste heat to heat the original product (recovery). High efficiency.

Energy saving due to automatic smooth (stepless) regulation of power consumption from 0 to 100% depending on temperature and performance.

Automatic maintenance of the set pasteurization temperature by using an electric boiler with thyristor control.

Space saving due to the compact size of the pasteurizer.

The ability to achieve pasteurization temperatures from 60 ° C to 90 ° C.

Possibility of continuous monitoring and recording of several parameters through the use of modern devices for digital indication of operating parameters.

High level of automation using frequency regulation devices.

Use of a screw pump to protect the product.

Self-regulating pasteurization process due to an automatic locking device and warning alarms.

Easy to clean and disinfect.

Simplicity in work and maintainability.




 Productivity (at a temperature of the incoming product 10-15 ° С), l / h:



 Temperature, ° С:

   arriving for product processing

   pasteurization temperature (on request)


 The temperature after the recovery section before the cooling section is 9-11 ° C higher than the temperature of the inlet product.

 Cooling: the temperature of the chilled product is 2-5 ° C higher than the temperature of the refrigerant at the product / refrigerant ratio = 1/3.

The exposure time, sec.
  (at the request of the customer, an increase in exposure time is possible)


 Installed power, kW:


 The duration of the installation, min., No more:

15-20 minutes

Overall dimensions of installation, no more, mm:





 The area occupied by the installation, not more than:

1,6 sq.m

 Installation weight, kg .:


 Type of climatic modification of the installation: UHL 4.2 in accordance with GOST 15150-69

 Full service life:

6 years

 The installation works reliably in operating conditions at an ambient temperature of +5 to +40 ° С and relative humidity of 65% at 20 ° С

 Additional equipment: screw pump, frequency regulator.


The cost of a pasteurizer of beer, kvass, mead, cider, poir with an electric boiler with a productivity of 1000-1500 liters per hour is $ 13,900


Milk pasteurizer - varieties and structure


After milking milk, the stage of its purification from impurities, cooling and preservation begins, which allows you to maintain and maintain natural properties for a long time. The pasteurizer protects the product from existing harmful microorganisms by processing the mixture under the influence of high temperature. In fact, modern milk pasteurizers are a heat exchanger, the design of which can be tubular, plate, have infrared radiation for heating. Consider the main advantages and features of specific types of pasteurizers.


Types of milk pasteurization:


Long (up to 30 minutes at temperatures up to 65 degrees Celsius);

Short (temperature reaches 75 ° C, and the time does not exceed 20 s);

Instant (the temperature is brought up to 90 ° C, but without the need to wait a while).

Many farms use only long-term pasteurization, since it ensures the optimal maintenance of the natural biological and chemical characteristics of the milking product. For pasteurization, specially prepared tanks are used, the capacity of which can reach 400-600 liters. The heat exchanger is equipped with various sealing materials corresponding to the physicochemical properties of milk.

The structure of the pasteurizer implies the presence of a section for pasteurization, cooling and recovery. At the first stage, milk passes through plates with heated water, which allows you to quickly warm up the liquid to the desired temperature. Then, instead of hot water, plates with cold cooling milk are installed. Excellent energy savings are also achieved as additional cooling units are not needed. An alternative to the tank is automated pasteurization systems controlled by the operator from the console.


Advantages of pasteurizers (for example, plate):


Minimum installation speed on the farm;

High throughput, measured in hundreds of liters of milk per hour;

Minimal effects on protein and molecular structure;

Automation of the process with flexible control of temperature conditions by built-in sensors.

Unlike tubular pasteurizers, plate-like ones spend much less time on milk processing, thereby increasing productivity. Pasteurizer based on rotary heaters is also very popular on farms, characterized by compact dimensions and high efficiency with the corresponding output quality. By purchasing pasteurizers from a well-known manufacturer, the farm owner receives an effective tool for processing milk before storage and delivery to the market. The payback period for equipment is minimal, after which the farm will quickly begin to make a profit.

To buy a milk pasteurizer, contact our specialists!


Pasteurizers tubular


Tubular pasteurizers are used to pasteurize milk, cream, juices, beer and other food liquids. There are no cooling and regeneration sections in this type of heat exchanger, therefore it is used in the production of products where further milk processing continues at a temperature approximately equal to the pasteurization temperature (production of butter, condensed milk, milk powder, etc.).


The device and principle of operation of the pasteurizer


The pasteurizer consists of two cylinders on a common frame, which are located one above the other. The outer coating is thermally insulated. At the ends there are tube sheets with chambers, where heat-exchange tubes connected in pairs are expanded. The coolant is supplied to the annular space of the cylinders - steam under a pressure of 0.02-0.05 MPa. To prevent the occurrence of air jams, air is released from the annulus through the air taps on the cylinders before the start of the operation of the milk pasteurizer. At the ends of the cylinders, hinged covers are fixed. Between them and the cylinders are rubber gaskets. All parts that come into contact with milk are made of stainless steel.

With the help of a pump, milk is sent to the lower cylinder. After the fluid has passed through all of its tubes, another pump feeds it into the upper cylinder. There, fluid also passes through all the tubes. Milk leaves the pasteurizer at a temperature of 80-95 ° C through an automatic bypass valve. If the thermometer-alarm detects a lower temperature of the liquid, then the valve contacts will close and the liquid will be re-pasteurized. The amount of steam supplied is regulated by devices. Condensate from the pasteurizer cylinders is discharged through the steam traps.


Plate pasteurizers


The pasteurizer is a heat exchanger in its structure. Today, a plate heat exchanger is the most efficient in terms of energy consumption. The flow of milk, passed through a plate pasteurizer of milk, is intensively mixed, which ensures fast heat transfer. The most widely used method of high-temperature short-term pasteurization using a plate pasteurizer. In it, a stream of milk is driven between stainless steel plates, which are heated by hot water from the back.

The flow of milk is heated to 72 ° C and maintained at this temperature for 15 s. By regulating the flow of milk through the pasteurizer, satisfactory pasteurization of the product is guaranteed. Another method of pasteurizing milk in a stream is called ultra-high temperature processing.

In this method, milk is quickly heated to a temperature of at least 138 ° C and held at it for 2 s. After this treatment, milk and cream do not deteriorate for 3 months without cooling. The minimum temperatures and durations of pasteurization were indicated above.

The technology of milk production. 1 - milk carrier; 2 - pump; 3 - clarifier; 4 - receiver; 5 - pasteurizer; 6 - homogenizer; 7 - automatic machine for bottling milk.

In practice, dairy producers pasteurize at higher temperatures to increase the shelf life of their products. Moreover, heating foods that contain added sugar (such as chocolate milk) or an increased amount of fat (such as cream) to elevated temperatures is necessary in order to destroy all bacteria in them.

If the final product is cream or milk ice cream, which differ from whole milk in a high content of sugar and fat, pasteurization should be carried out at an even higher temperature and for a longer time, since sugar and fat are environments favorable for the growth of bacteria.

In a plate heat exchanger, the cooling and heating of viscous and liquid products occurs in a continuous stream. Currently, plate pasteurizers are very popular in the production of cream, milk, wine, juice, beer, vegetable oil. All materials from which the heat exchanger is made have sanitary approval for use in the food industry.


Advantages of plate pasteurizers TM “Wind rose”:


high thermal efficiency and productivity,

compact and quick installation,

gentle processing of the product, while maintaining its quality,

sufficiently high temperature and exposure time for the destruction of pathogenic microorganisms,

economical process due to heat recovery and reduction of energy costs,

full automation

the presence of temperature sensors that monitor the process of heating (cooling),

simple operation and maintenance.




Net volume, l

Price in $


The plate pasteurizer Pp-0.06 with a flowing water cooler is designed for pasteurization of milk. Heat recovery is not provided.




The plate pasteurizer PP-0.1 with a flowing water cooler is designed for pasteurization of milk. Heat recovery is not provided.




The plate pasteurizer Pp-0.2 with a flowing water cooler is designed for pasteurization of milk. Heat recovery is not provided.




The plate pasteurizer Pp-0.3 with a flowing water cooler is designed for pasteurization of milk. Heat recovery is not provided.




Pasteurizers with infrared (IR) heating


The principle of operation of the pasteurizer:


The initial product, from a surge tank with a level regulator, is fed by a centrifugal pump to a multi-section (2 or more sections) plate heat exchanger. Preheated due to the heat of the pasteurized waste product in the regeneration zone, the product is then sent directly to the infrared heating section.

In it, the processed product sequentially passes through a system of infrared heaters (in the annular gap), which are heated by electric current and become a source of infrared radiation with a certain spectrum, and a pipe made of special quartz glass allows it to penetrate deep into the product without loss.

After heat treatment, the product is sent to a plate heat exchanger for cooling. Cooling is carried out in two stages: preliminary - in the regeneration section of the heat exchanger by the incoming stream of the original cold product; final - in the cooling section with liquid coolant (ice, artesian water, glycol solutions or brines) according to the counterflow principle.


Automation of the pasteurization process:

The product processing process in these plants is fully automated. The process control system is based on programmable controllers. The high accuracy of maintaining the temperature regime of pasteurization is ensured by the high speed of IR heating with the implementation of the PID law of automatic temperature control.

Using the operator’s touch panel allows you to perform a variety of visualization of the process in digital and graphic forms with the issuance of messages on operator actions and emergency situations (functions of the SKADA system).

In a separate window, the pasteurization process parameters are set. The pasteurizer implements the function of archiving process parameter values ​​in a form of information carrier that is convenient for the customer, which allows for the documentation of the entire technological process.

A high degree of automation using USB and Ethernet ports allows, at the request of the customer, to provide the ability to connect the pasteurizer to the upper level system and industrial control system.

In manually controlled electric pasteurizers, the heating, feed pumps and the setting of the "circulation", "pasteurization", "drain" modes are carried out by switches.

During pasteurization, the temperature regime is set and controlled according to the PID law by the temperature controller. In case of violation of the temperature regime, the installation automatically switches to the circulation of the product along the internal circuit. As soon as the set product temperature is reached, the product will automatically switch to dispensing.

Visualization of the installation status is carried out by light indicators, and temperature conditions are displayed on the temperature controller. To archive temperature conditions, a paper or electronic recorder is used. The task of temperature conditions is performed by the operator on the temperature controller and on the logger on which the temperature graph is also visible.

The pasteurizer also controls the level of the product in the receiving tank and the pressure in the product line.


The main advantages of the infrared pasteurization method:


Pasteurization at low temperatures

Complete disinfection.

Possibility of selective exposure to the product.

Preservation of nutritional and taste properties.

Extending the shelf life of the finished product.




Net volume, l

Price in $


Pi-0.2 - flowing infrared pasteurizer with heat recovery. Water cooling is not required.




Pi-0.3 is a flowing infrared pasteurizer with heat recovery. Water cooling is not required.




Pi-0.5 is a flowing infrared pasteurizer with heat recovery. Water cooling is not required.




Pi-0.7 is a flowing infrared pasteurizer with heat recovery. Water cooling is not required.




Pi-0.7 is a flowing infrared pasteurizer with heat recovery. Water cooling is not required.




Pi-0.7 is a flowing infrared pasteurizer with heat recovery. Water cooling is not required.




Pi-0.7 is a flowing infrared pasteurizer with heat recovery. Water cooling is not required.