In order to pasteurize sauces, they have to be carefully heated to prescribed temperature level and afterwards cooled down again. Whilst the heating is effected by direct steam injection, SMR heat exchangers are used to cool down the product after pasteurization is completed. In order to preserve the product quality with regard to color and taste, it is important to effect the cooling stage following the holding time very quickly and at constant residence time.

Customer advantages

• Efficient cooling of the product
• Gentle heat treatment of the product due to low shear forces
• CIP cleanable equipment
• Space saving way of cooling