For the pasteurization of the egg liquid products. Advantages: • The Classic pasteurizer use a three-section plate heat exchanger with an external heat source: Hot water or Steam. • Working cycle of the pasteurizer is 4 hours without cleaning. • Optional: Full Automatic and Full automatic C.I.P.. Temperature regimes: • Whole: from 62°C to 67°C (holding time: 180 seconds) • White: from 50°C to 55°C (holding time: 180 seconds) • Yolk: from 62°C to 70°C (holding time: 180 seconds)
Технические характеристики
CharacteristicsApplicationsfor eggsOperating modefully-automaticOther characteristicssteam, plate heat exchangerLiquid pasteurizer capacity
Min.: 200 l/h (52.83 us gal/h)
Max.: 10,000 l/h (2,641.72 us gal/h)
