WAVE Technology System
- 1,000 - 10,000 liters/hour
- Different Capacities Available
Dairy
Heat Treatment
The WAVE pasteurization, thanks to an instant and uniform heating of the product and to the absence of overburnt areas, gives interesting results when applied on dairy derivatives.
On dairy derivatives, the WAVE pasteurization/sterilization, thanks to a more capillary distribution of the heat, allows a significant reduction of the temperature difference between product and heating media with the consequent reduction of all the degradation reactions due to heat treatment (such as a reduction of the Maillard reaction), guaranteeing a lower denaturation of proteins and a less decomposition of natural aromas.
A WAVE pasteurizer grants that the product release an aroma typical of fresh milk. On all dairy products based on acidified milk, WAVE reduces sandiness, as it avoids the coagulation of the Beta-Lactoglobulin protein caused by lactic acid during the product fermentation.
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Peter Kidmose Jensen
Global Sales Manager
Frank Eglin
Regional Sales Manager, Europe
Clark Cronquist
Regional Sales Manager, USA & Canada
Thomas Rubæk
Managing Director, PROCESS
Steven Sui
Managing Director, China
Nongnard Jaroensri
Sales Manager
Go Tsukahara
Sales & Product Manager, Japan
Marco Tilgner
President Representative, Japan