Industrial Milk Pasteurizer

Work in liters per hour, not liters per day, because the machine runs while your shift does. The range spans 500 L/h for small farms, 2,000 L/h for mid-scale dairies, and 5,000 L/h for industrial plants. Take your daily intake, divide by planned processing hours, and add headroom for peak days. Tell us the volume and we match the model.

For continuous plants, yes. HTST holds milk at 72°C for 15 seconds, fast enough to protect flavor while meeting the standard treatment. Low-temperature batch holding, 63°C for 30 minutes, ties up a tank for every lot and only suits small specialty runs. Above a few thousand liters a day, HTST is the economical answer.

A digital chart recorder logs temperature and flow continuously, standard on the PST-001 and PST-201, so every run leaves a record of holding time and temperature you can export for dairy authority or customer audits. The same unit pasteurizes cream and higher-fat products with an adjusted temperature profile, so one platform covers the range.

The plate heat exchanger regenerates 70-80% of the heat: outgoing pasteurized milk pre-heats incoming raw milk, and you only supply the remaining gap with hot water or steam. Heating is the main running cost of pasteurization, so regeneration is what keeps an HTST plant economical at volume. We can run the energy balance at your throughput.

Gaskets are the consumable. Inspect plate gaskets monthly and plan plate replacement on a roughly annual cycle depending on run hours. The pasteurizer is clean-in-place ready with an integrated CIP cycle, so daily cleaning needs no teardown. Keep a spare gasket set on the shelf so a failed gasket never stops a shift.

Yes. We provide installation and commissioning support, and 12 months of after-sales service, including spare parts help and technical response.