DESCRIPTION
The pasteurizer is designed to heat fruit juice, extracted through pressing and properly prepared, to a specific temperature.
Liquids with high viscosity (e.g., jams) or undergoing fermentation cannot be processed.
The pasteurizer heats the juice by immersing a coil in hot water, thus preventing overheating that would occur with direct heating methods (e.g., placing a pot directly on a flame).
The juice, once heated to a minimum temperature of 75°C (as indicated by thermometers), is bottled into containers and immediately sealed with airtight caps.
This operation halts the fermentation process, allowing the juice to be preserved naturally over an extended period.
An external gas burner (or other suitable heat source) with sufficient thermal output is required to heat and maintain the water temperature inside the coil tank.
Juice tank capacity: approx. 100 liters;
Water tank capacity: 100 liters
Minimum outlet juice temperature: 75°C to 80°C
Maximum output: 100 liters/hour (may vary depending on juice viscosity, initial temperature, and heat source power)