Pasteurisation

Pasteurisation is a thermal reconditioning process that destroys all the pathogenic microorganisms present in liquid or semi-liquid foods. It typically takes place at temperatures ranging approximately between 60°C and 85°C; this process increases the food shelf life and reduces the risk of bacterial contamination, keeping the quality of the product almost unaltered.
Some products normally subject to pasteurisation are fruit juices, sauces, preserves, beer and wine. The conveyor belt is designed to facilitate the transport and pasteurisation of the foods, based on the plant lay-out, the operating conditions and the characteristics of the product to freeze. The conveyor belts are made of high quality materials, guarantee full hygiene and are easy to clean. As well as guaranteeing a high-quality product, Costacurta provides technicians and engineers to assist clients in the selection of the belt and in its installation.

Spiral towers for pasteurisation

Products are generally pasteurised inside spiral towers. Spiral towers use all the necessary vertical space to guarantee that foods pass through the pasteurisation unit for the correct length of time. Spiral towers are usually single or double and can have different set-ups to adapt to existing production processes and to the available space.

The foods to be pasteurised are moved inside pasteurisation units on a conveyor belt that rotates helicoidally around a central drum. The product is pasteurised while moving inside the tower.

The distinctive characteristics of the Costacurta conveyor belts for spiral towers are:

  • High quality welding
  • Wide range of pitches and turn radii
  • Smooth and uniform surfaces to handle the product correctly

Straight tunnels for pasteurisation

Pasteurisation can take place in continuous tunnels or continuous pasteurisers designed by the clients depending on the process and product to be treated.
The products are moved on metal conveyor belts inside these continuous tunnels.
The conveyor belt accompanies the products that are exposed to a source of heat that kills the bacteria and mycotic agents present in the foods, extending the life of the product.

The distinctive characteristics of the Costacurta conveyor belts for pasteurization tunnels are:

  • Perfect straightness
  • Perfect balance between spirals or shaped flat bars and connecting rods
  • Wide range of mesh available
  • Smooth and uniform surfaces to handle the product correctly

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