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Baode Sanitary Gasket plate heat exchanger for Milk Pasteurization

Sanitary plate heat exchangerThe sanitary plate heat exchanger range of Baode plate heat exchangers is specially designed and configured for less demanding heat transfer duties where excellent hygiene and good performance are nevertheless key criteria.Connection between two sections

The sanitary PHE feature a reliable, compact and hygienic design. They are ideal for pasteurization duties, and are also a cost-effective solution for a broad spectrum of cooling and heating duties in conjunction with dairy, brewery and pharmaceutical products, as well as fruit juices, milk and Wine, Alcoholic Beverages, Carbonated soft drinks, Mineral water, Beer and Wort, Cream, Prepared foods, Jams and Sauces.

A wide range of other different types of heat exchanger plates is also available. These are supplied with special glue-free Clip-On gaskets, a design that makes them easy to replace C with no tools needed


Pasteurization Process Technology - The process of pasteurization was named after Louis Pasteur, a French chemist / microbiologist, who discovered that spoilage organisms could be inactivated in wine by applying heat at temperatures below its boiling point. Actually he only needed to heat the wine to 131 F (55 C) for a few minutes to kill the microorganisms that caused the wine diseases. The process was later applied to beer and milk (and many other products) and remains one of the most important unit operations in food, dairy and beverage processing facilities.

Continuous pasteurization has numerous advantages over the batch (a.k.a. vat) pasteurization. The most important being time, hygiene and cost of operation (i.e. energy saving). For most continuous pasteurization processes, a high temperature short time (HTST) pasteurizer is employed. The heat treatment can be achieved by using either a plate heat exchanger (PHE) or a tubular heat exchanger. The plate heat exchanger consists of a stack of corrugated stainless steel plates clamped together in a frame. There are several flow patterns that can be used depending on the application (wide gap cross-section for liquids with pulp and fiber, double-wall plate heat exchangers preventing cross-contamination, energy efficient plates with the best heat-transfer patterns, etc). Gaskets are used to define the boundaries of the channels and to prevent leakage. The heating medium is normally steam or hot water.

Dairy Pasteurization Table - note that the temperatures and the pasteurization times are not applicable for egg products.
Temperature Time Pasteurization Type
63C (145F) 30 minutes Vat Pasteurization
72C (161F) 15 seconds High temperature short time Pasteurization (HTST)
89C (191F) 1.0 second Ultra Pasteurization (UP)
90C (194F) 0.5 seconds Ultra Pasteurization (UP)
94C (201F) 0.1 seconds Ultra Pasteurization (UP)
96C (204F) 0.05 seconds Ultra Pasteurization (UP)
100C (212F) 0.01 seconds Ultra Pasteurization (UP)
138C (280F) 2.0 seconds Ultra-high temperature (UHT) Sterilization
Source: IDFA website. Page headlined: Pasteurization: Definition and Methods - http://www.idfa.org/files/249_Pasteurization%20Definition%20and%20Methods.pdf (PDF).

.milk Pasteurization


  1. Balance tank
  2. Feed pump
  3. Flow controller
  4. Regenerative preheating sections
  5. Centrifugal clarifier
  6. Heating section
  7. Holding tube
  8. Booster pump
  9. Hot water heating system
  10. Regenerative cooling sections
  11. Cooling sections
  12. Flow diversion valve
  13. Control panel