+44(0)1386 842000

Flash pasteuriser

Manufacturing and processing

The installation of a new Armfield HTST/UHT unit in our pilot plant means that we can flash pasteurise products prior to carbonating and filling.

Contact us

Before you Send please insert the same letters and numbers you see in this image captcha_image into this box: (this helps us fight spam)


When you click on the Send button you will be deemed to have accepted our terms and conditions

You may also be interested in

Transcript

The new Armfield UHT unit has interchangeable plate and tubular heat exchangers, the latter with variable holding tube options.


It processes at temperatures up to 150°C, and with UHT throughputs of up to 20 litres/hour – ideal for NPD samples. Pasteurisation throughputs of up to 50 litres/hour are possible.


There is a computer controlled system with data logging system.


The unit is suitable for a range of products, including dairy beverages, milk shakes, fruit juices and beverage syrups.


It also has the potential to be used with fortified and functional beverages.

More on Manufacturing and processing

Factory worker loading a retort with food packets

Safely achieving clean label products through thermal, non-thermal and emerging processing techniques

‘Clean label’ innovations require developers to strike the right balance between various considerations. The choice of processing also needs to be factored i...


E. coli growth being scraped on an agar plate

Understanding and controlling the threat of Shiga toxin-producing E. coli

Looking at the difference between Shiga toxin-producing E. coli (STEC) and non- Shiga toxin-producing E. coli, and how to control these pathogens and prevent...


Computer graphic of an E. coli bug on blue background

Controlling Shiga toxin-producing E. coli (STEC) – preventing contamination and recalls

Recalls of various prepacked, ready-to-eat sandwiches, wraps and salads have recently been announced due to possible contamination with E. coli. Is your busi...


E. coli growth being scraped on an agar plate

How to ensure robust challenge testing in process validations

Key considerations for conducting process validations, including challenge testing. Plus, some specific examples of how we help ensure that worst case is val...


Selection of common allergenic foods

Optimising food allergen management – through risk management and risk communication

This white paper is structured into these four key sections and summarises some of the key insights and updates shared during our ‘Optimising food allergen m...


Selection of spices in small bowls

Decontamination of herbs and spices – process validation and challenge testing for both established and emerging technologies

Herbs and spices can harbour pathogens but their quality can be negatively impacted by established decontamination processes.



Contact an expert