As the product moves through the tunnel it is heated to the pasteurization temperature of 60°C(140°F) and held at that temperature for a defined period of time before being cooled back down to stop pasteurization. 
The amount of time that the product is held at 60°C (140°F) is determined by the production team and is measured in pasteurization units (PU) where one PU is the lethal effect on micro-organisms obtained by holding product for one minute at 60°C(140°F).
‍

All of our system are modular single deck pasteurizers and as your production demand grows, your system can grow with you by adding sections to increase capacity.
‍

• Small footprint system
• Easy to service and maintain
• Touch Screen controls & automation
• Competitive pricing
• Can be used as a warmer
• Uniform clog resistant spray nozzles
• Compatible with 12oz & 16oz cans
• 304 Stainless Steel construction
• Sump access / cleanout
• Steam or electric heat options
• Easy integration into existing can line
• Available in 25, 50, 75 & 100, 150, 200 & 250 Cans per minute.

‍