The product is gently heated up to the pasteurization temperature regeneratively and then via a hot water circuit. Temperature and flow are controlled to keep the pasteurization units within very narrow limits. Then the product is cooled down regeneratively and further cooled with glycol or ice water after passing the holding pipe.
The two centrifugal pumps in serial arrangement maintain the pressure significantly above saturation pressure at the pasteurization temperature to keep all CO
2 dissolved. Due to the second booster pump, the pressure in the pasteurized product is always higher than the pressure in the non-pasteurized product in order to avoid contamination due to leakage. If the filler stops, the product is ejected with deaerated water, controlled by volume or conductivity. If filling runs up again, the deaerated water is ejected again with the product.
The unit can be controlled by a local PLC with a touch panel or by a process control system.
Designed for high hygienic standards, all common cleaning agents in the brewing and beverage industry can be used for CIP cleaning.
