Ice Cream Pasteurization

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Pasteurizing Ice Cream

Tests have proven that our WAVE technology pasteurizer is very suitable for pasteurizing ice cream.

This is great news for all ice cream manufactures. This means less cleaning time and more production.

Conventional pasteurization with the heat transferred from a hot surface is damaging a lot of products in the food industry, as several properties such as taste, flavor, texture, and the natural functional properties are damaged.

However, conventional pasteurization in combination with SANOVO Wave has proven to have a very positive impact on the natural properties of food products and, due to a higher reduction of bacteria, extend the shelf life. This is true, and it is possible to reduce the temperature in the conventional pasteurizer in with an instant and uniform heating of the product in the SANOVO Wave.

The system has been applied to different liquid products, with big improvements when compared to traditional pasteurizers and sterilizers. The internal heat generation makes all the difference, when compared to heating through a hot surface, as in tubular or plate heat exchangers.

CASE STORY

"Exactly what I was looking for"

Learn how ALBERT S.R.L., a leading Italian manufacturer of bases for ice cream, found the SANOVO Wave as the perfect match for their ice cream production.

See the case story

Perfect for ice cream pasteurization

Pasteurizer for Ice Cream

Extend your production time, increase the volume of your existing products, and start producing products you have never been able to produce – without fouling your pasteurizer.

Download brochure

WAVE TECHNOLOGY

Learn more about the SANOVO WAVE

View video, features and specifications of the pasteurizer.

Go to the WAVE TECHNOLOGY

Contact your specialist

Roberto Colavitti

Product & Business Manager
Managing Director Italy

Egg Processing

  • +39 335 5462093

Mauro Balasso

Product & Business Manager

Egg Processing

  • +39 3356 545994