At PROCCIP, we understand the challenges faced by those who operate a pasteurizer in their process. Do these questions resonate with you?
- Does your pasteurizer often enter hot recirculation? Is the temperature control stable?
- Is the hot recirculation divert valve operating correctly? Is its operation being recorded in any way?
- Is the temperature differential between pasteurization and hot water within acceptable limits? Is the pasteurizer’s production time adequate?
- Is the holding tube properly sized? Is it “CIP-able”?
- Is there flow monitoring and control in your pasteurization system? How is the holding time ensured in case of flow variation?
- Is the level control in the pasteurizer’s balance tank adequate, or is there a lack of product in the feed? Are other control loops in the pasteurizer affected by this variation?
- Is there monitoring of pressure on the raw vs. pasteurized side in the heat exchanger? Is there a backpressure valve in your pasteurizer? Are you using a booster pump? Why is this important?
- Are temperature records correct? Are other process variables, such as flow, pressure, and level, also being recorded?
- Is the interface of the pasteurizer with other processes and equipment (centrifuges, homogenizers, raw/pasteurized product storage, CIP systems, etc.) functioning correctly? Are the interlocks working as expected?
- Is the pasteurizer cleaned via a CIP system or its own cleaning system? If it has its own CIP, is the cleaning process being carried out correctly, including chemical dosing, conductivity control, valve “flipping,” etc.?
If you relate to any of these questions or face similar issues in your daily operations, PROCCIP is ready to help. We can discuss strategies to optimize the performance of your pasteurizer.
PROCCIP: First, the essentials.
