Ensure precise dosage of chemicals
Automatic cleaning

With automatic cleaning, you are always assured of correct and precise dosage of chemicals. The cleaning time is reduced and controlled automatically from the control system. All cleaning times, temperatures and concentrations can be set by the operator, based on the specific cleaning requirements. Special cleaning recipes are available for intermediate and heavy dirty cleaning. The SANOVO Pasteurizers can be equipped with a counter-current cleaning system to clean the pipes and heat exchanger, using CIP liquid. Providing the pasteuriser with a set of valves for partial cleaning of the heat exchanger improves the cleaning significantly. Both contribute to longer continuous operation time and reduction of corrosion, ensuring a long operational life of your pasteuriser.

Pumping system

The proper design of the product pumps allows good and gentle treatment of the product with the best hygienic execution.

Based on this concept, the SANOVO engineers always design the best combination of pumps ensuring the highest possible level of hygiene, the lowest power consumption, the lowest maintenance effort and the best cleaning efficiency.

Easy installation

All SANOVO Pasteurisers are equipped with PLC for automatic function control and a paperless recorder for storing of temperatures, pressures and flow rates.

All SANOVO Pasteurisers are skid-mounted - a 'Plug and Play' concept - to reduce installation and commissioning time.

Optionally, a PC-based SCADA system for remote control and operation of the machine can be installed. Manpower is reduced - the operator just starts up the process - no need for operators during the operation.




The SANOVO Pasteuriser can be equipped with an in-line homogeniser.

Homogenisation of the product is important to prevent separation of the whole egg after pasteurisation. This is achieved by effective mixing of egg yolk and egg white.

With homogenisation, higher pasteurisation temperatures are obtained, creating a mutual protection of the egg white and egg yolk. In-line homogenisation before heating allows a higher pasteurisation temperature in combination with longer continuous operation, and reduces separation of liquid whole egg or yolk. The operator can choose to use the homogeniser or to pasteurise without it - all depending on production recipes stored in the control panel.

Heat recovery section

The SANOVO Heat Recovery Section reduces the energy consumption by more than 85% and increases production time in between each cleaning.

In addition, it reduces the risk of cross contamination between raw and pasteurised product to zero.

The design of the Heat Recovery Section in the SANOVO Pasteuriser is tailored to the required products and type of production. The Heat Recovery Section can be installed directly or indirectly. Values for standard configuration of heat recovery are 73% for indirect and 80% for direct installation.

Holding pipe

After the heating section, the product must be kept at the right temperature for a certain period of time. The holding time depends on the type of product and should be defined to increase the killing rate and reduce protein damage to a minimum. To ensure the correct holding time, it is essential to have a correct and precise flow rate, controlled by electronic flow meters. As the holding time may be different for different types of egg products, the SANOVO Pasteurizer can be equipped with split holders by means of installation of automatic pneumatic valves.

The holder is generally without fittings to reduce contamination risk, maintenance and temperature drop. On demand, the fittings can be manufactured according to USDA and CFIA requirements.


The SANOVO Pasteurizer can be configured according to customer specifications.

Pasteurisers can be configured for high-viscosity salted and sugared products and for ESL products with very high pasteurisation temperature after a high-temperature sterilisation cycle.


SANOVO Pasteurisers are suitable for all markets. Depending on the country, they comply with the EC rules (for Europe), USDA (for the US market) and CFIA (for the Canadian market).

All parts in contact with the product are made of stainless steel (AISI304L or AISI316L), depending on the configuration. The AISI316 is for the production of salted products.