For fresh ice cream, sorbets and yogurts this is where it all starts! All the main ingredients are placed in the pasteurizer to process them. Everything is heat treated and then cooled to precisely controlled temperatures. Our equipment can pasteurize 15, 20, 30, 45, 60 or 120 litres of mix ready for adding into your ageing vat or batch freezer.
Whether you'd like to produce fresh ice cream, gelato, yogurts, soft ice cream, thick shake base or kulfis the pasteuriser is where the whole process begins. Simply pour in your base ingredients of milk, cream, sugar, stabilisers and emulsifiers and press the relevant button to the product you are making and within one and half hours you have produced your base product.
It really is that simple and with pasteuriser capacities of between 15 and 120 litres we have a unit to suit every business.
Download the equipment specification sheets and call 0800 838896 for help and advice on choosing the right machine for your business…
Features of Pasteurisers
- Bain-marie system
- Automatic cycle at 65 C and 85 C
- Personalised cycle in 'Quality Setting' 30 C – 90C
- Reduced energy consumption
- Direct temperature control by probe inside the mix tank
- Self-washing spigot
- Easy cleaning