Pasteurization
Precise control of temperature, humidity, and timing for uniform growth.
High-precision treatments for reducing the bacterial load. Systems designed to extend shelf life while preserving the product’s organoleptic integrity and quality.
HEAT TREATMENTS
What is Pasteurization
Pasteurization is a controlled heat treatment aimed at significantly reducing the microbial load present in the product, without altering its qualitative characteristics.
Through a precise combination of time and temperature, the process makes it possible to inactivate pathogenic and spoilage microorganisms, extending shelf life and ensuring food safety, while maintaining taste, texture, and nutritional value.
The value of SARP in process management
SARP pasteurization is a cutting-edge thermal process that operates at temperatures up to 100°C, adapting to the specific physico-chemical characteristics of each product. We design solutions that offer millimetric heat control, ensuring a uniform treatment for both solid products and liquid and semi-liquid solutions.
Our systems are designed to maximize heat exchange efficiency, ensuring that each unit receives the energy needed to eliminate microbiological risks without compromising the taste, structure, or stability of the raw materials.
Post-Pasteurization
For processes that require higher safety standards, we integrate dedicated post-pasteurization systems to complete microbial inactivation after the primary treatment. This crucial phase stabilizes the product and prepares it for the subsequent cooling or freezing stages. Our technology manages the thermal transition smoothly, eliminating the risk of shock or structural stress, ensuring a safe, uniform final product ready for packaging.
THE SARP APPROACH
The design of a pasteurization system is developed by studying the different possible solutions depending on the customer’s product and the production activity already in place. Each product, each packaging type, and each process require specific, tailor-made thermal management.
SARP develops solutions based on
Airflow analysis
to ensure true uniformity across the entire product
Custom design
based on the layout and production requirements
Complete line integration
to avoid process discontinuity
Precise and documentable control
of temperature, humidity, and time
Applications
SARP pasteurization systems are used in various areas of the food industry:
Products packaged in pouches and doypacks
Sauces, creams, and dairy products
Prepared dishes and ready meals
Meat, fish, and plant-based preparations
Packaged liquid, semi-liquid, and solid products
Configurations
Configurations are defined based on:
- product and packaging type
- required thermal profile (time/temperature)
- production capacity and line logic (continuous or batch)
- available plant space
- integration with filling, cooling, or freezing stages
Machinery for the PASTEURIZATION process
Machinery for Pasteurization
SARP technology makes it possible to precisely adjust thermal cycles according to the product’s characteristics and environmental conditions, ensuring full preservation of the organoleptic properties, the internal and external structure of the food.
