| Customization: | Available |
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| Condition: | New |
| Customized: | Customized |
| Quantity: | |
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The 9000 L/H High Temperature Tubular UHT Pasteurizer Machine is a robust, high-capacity solution designed for continuous thermal treatment of liquid foods and beverages, delivering commercial sterility or extended shelf life through precise high-temperature short-time (HTST) processing. Engineered with a focus on energy efficiency and product quality, this machine uses a tubular heat exchanger to achieve temperature control from 75°C to 140°C (holding times: 2-30 seconds), making it ideal for both low-viscosity liquids (milk, juice) and semi-viscous products (soup, puree). With a processing capacity of 9,000 liters per hour, it supports large-scale production in dairy, juice, and convenience food industries, integrating seamlessly with upstream homogenization and downstream aseptic filling systems.
Tubular Heat Exchange Technology:
Material: 316L stainless steel tubing (internal diameter: 32-63mm) with electropolished surfaces (Ra ≤0.6μm) for uniform heat transfer and low shear, suitable for particles up to 10mm.
Design: Counter-current flow maximizes energy recovery (up to 92%), reducing steam consumption to 0.3 tons/hour and cooling water usage by 40%.
Precision Thermal Control:
PLC-based system with PID algorithms ensures ±0.5°C temperature accuracy, adjusting steam flow and product pump speed in real-time.
Pre-programmed recipes for UHT (135°C/2s), HTST pasteurization (72°C/15s), and hot-fill applications (85°C/30s), stored in the HMI for one-touch recall.
Aseptic Integrity Assurance:
Positive-pressure operation (0.5-1.5 bar) prevents external contamination, while the automatic CIP/SIP system (45-minute cycle) uses caustic/acid washes and steam sterilization (121°C/30min) to achieve a 6-log reduction in pathogens.
Wetted parts meet 3-A Sanitary Standards, FDA, and CE requirements, with quick-connect tri-clamp fittings for easy inspection.
High-Viscosity Capability:
Handles products up to 10,000 cP (e.g., tomato puree, cream soups) via adjustable flow rates (500-9000 L/H) and optional booster pumps.
Low-shear pump design (progressive cavity or peristaltic) preserves particle integrity, critical for textured products.
Data-Driven Performance:
In-line sensors monitor pressure, temperature, and flow rate, with automatic diversion of out-of-spec product during start-up/shutdown.
Production reports generated via HMI include F0 value calculations, cycle times, and energy consumption metrics for process validation.
Dairy Industry: Processes cow’s milk, plant-based milk, and cream for both refrigerated (ESL, 21 days) and ambient-stable (UHT, 6 months) products.
Juice & Nectars: Sterilizes clear juices (apple, orange), cloudy nectars (mango, peach), and concentrates, preserving vitamins (retains >90% of Vitamin C) and natural flavors.
Convenience Foods: Handles liquid soups, broths, and sauces, enabling ambient storage without refrigeration for ready-to-eat meals.
Nutraceuticals: Suitable for sterilizing protein shakes, meal replacements, and probiotic drinks, with optional nitrogen blanketing to protect heat-sensitive nutrients.
Q: Can this machine process products with large particulates (e.g., chunks of vegetables in soup)?
A:Standard tubing accommodates particles up to 10mm. For larger particulates (15-20mm), a custom heat exchanger with wider diameters (76mm ID) and bypass filtration can be integrated.
Q: What is the difference between the UHT and pasteurization modes?
A:UHT mode (135-140°C, 2-4s) achieves commercial sterility for ambient storage, while pasteurization (75-95°C, 10-30s) is used for refrigerated products with shorter shelf lives (7-45 days).
Q: How often should the CIP/SIP system be run?
A:CIP is recommended after every production run (4-8 hours), while SIP is performed daily or before processing sensitive products. The system can be scheduled remotely via the HMI.
Q: Is the machine suitable for processing acidic products (pH <4.6)?
A:Yes, the 316L stainless steel and PTFE seals resist corrosion from citrus juices and tomato-based products. For extremely acidic conditions (pH <2), electropolished surfaces enhance durability.
Q: Can it be connected to a reverse osmosis (RO) water system for cleaning?
A:Yes, the CIP system is compatible with RO or demineralized water to prevent limescale buildup, especially in hard water regions. We offer optional water treatment integration.
CIP cleaning is a safe and automatic cleaning system that does not decompose production equipment and can be easily introduced to all food, beverage and pharmaceutical plants. CIP cleaning not only cleans the machine but also controls the microorganisms.
The CIP cleaning device has the following advantages:
1. It can rationalize production plans and increase production capacity.
2. Compared with hand washing, it not only does not affect the cleaning effect due to the difference of the operator, but also improves the quality of its products.
3. It can prevent dangers in cleaning operations and save labor.
4. Energy-saving cleaning agents, steam, water and production costs.
5. It can increase the service life of machine parts.
| Application product | Fruit juice, Milk, Beverage (Pulp containing ≤ 1mm particles, 28 Brix pH ≤3.8 ) | ||
| Technical & Utility | |||
| Temperature | 60ºC→95-105ºC(30S)→60ºC | ||
| Flow rate | 6,000 L/h | ||
| Steam pressure | ≥ 4.0 bar | Steam consumption | 420 kg/h |
| Pure water flow | 6,000 L/h (Clean standby) | Compressed air | ≥ 6 bar |
| Tower water flow | 30,000 L/h (≤32ºC) | Electric power | 10.2 kw |
The 9000 L/H High Temperature Tubular UHT Pasteurizer Machine is a robust, high-capacity solution designed for continuous thermal treatment of liquid foods and beverages, delivering commercial sterility or extended shelf life through precise high-temperature short-time (HTST) processing. Engineered with a focus on energy efficiency and product quality, this machine uses a tubular heat exchanger to achieve temperature control from 75°C to 140°C (holding times: 2-30 seconds), making it ideal for both low-viscosity liquids (milk, juice) and semi-viscous products (soup, puree). With a processing capacity of 9,000 liters per hour, it supports large-scale production in dairy, juice, and convenience food industries, integrating seamlessly with upstream homogenization and downstream aseptic filling systems.
Tubular Heat Exchange Technology:
Material: 316L stainless steel tubing (internal diameter: 32-63mm) with electropolished surfaces (Ra ≤0.6μm) for uniform heat transfer and low shear, suitable for particles up to 10mm.
Design: Counter-current flow maximizes energy recovery (up to 92%), reducing steam consumption to 0.3 tons/hour and cooling water usage by 40%.
Precision Thermal Control:
PLC-based system with PID algorithms ensures ±0.5°C temperature accuracy, adjusting steam flow and product pump speed in real-time.
Pre-programmed recipes for UHT (135°C/2s), HTST pasteurization (72°C/15s), and hot-fill applications (85°C/30s), stored in the HMI for one-touch recall.
Aseptic Integrity Assurance:
Positive-pressure operation (0.5-1.5 bar) prevents external contamination, while the automatic CIP/SIP system (45-minute cycle) uses caustic/acid washes and steam sterilization (121°C/30min) to achieve a 6-log reduction in pathogens.
Wetted parts meet 3-A Sanitary Standards, FDA, and CE requirements, with quick-connect tri-clamp fittings for easy inspection.
High-Viscosity Capability:
Handles products up to 10,000 cP (e.g., tomato puree, cream soups) via adjustable flow rates (500-9000 L/H) and optional booster pumps.
Low-shear pump design (progressive cavity or peristaltic) preserves particle integrity, critical for textured products.
Data-Driven Performance:
In-line sensors monitor pressure, temperature, and flow rate, with automatic diversion of out-of-spec product during start-up/shutdown.
Production reports generated via HMI include F0 value calculations, cycle times, and energy consumption metrics for process validation.
Dairy Industry: Processes cow’s milk, plant-based milk, and cream for both refrigerated (ESL, 21 days) and ambient-stable (UHT, 6 months) products.
Juice & Nectars: Sterilizes clear juices (apple, orange), cloudy nectars (mango, peach), and concentrates, preserving vitamins (retains >90% of Vitamin C) and natural flavors.
Convenience Foods: Handles liquid soups, broths, and sauces, enabling ambient storage without refrigeration for ready-to-eat meals.
Nutraceuticals: Suitable for sterilizing protein shakes, meal replacements, and probiotic drinks, with optional nitrogen blanketing to protect heat-sensitive nutrients.
Q: Can this machine process products with large particulates (e.g., chunks of vegetables in soup)?
A:Standard tubing accommodates particles up to 10mm. For larger particulates (15-20mm), a custom heat exchanger with wider diameters (76mm ID) and bypass filtration can be integrated.
Q: What is the difference between the UHT and pasteurization modes?
A:UHT mode (135-140°C, 2-4s) achieves commercial sterility for ambient storage, while pasteurization (75-95°C, 10-30s) is used for refrigerated products with shorter shelf lives (7-45 days).
Q: How often should the CIP/SIP system be run?
A:CIP is recommended after every production run (4-8 hours), while SIP is performed daily or before processing sensitive products. The system can be scheduled remotely via the HMI.
Q: Is the machine suitable for processing acidic products (pH <4.6)?
A:Yes, the 316L stainless steel and PTFE seals resist corrosion from citrus juices and tomato-based products. For extremely acidic conditions (pH <2), electropolished surfaces enhance durability.
Q: Can it be connected to a reverse osmosis (RO) water system for cleaning?
A:Yes, the CIP system is compatible with RO or demineralized water to prevent limescale buildup, especially in hard water regions. We offer optional water treatment integration.
CIP cleaning is a safe and automatic cleaning system that does not decompose production equipment and can be easily introduced to all food, beverage and pharmaceutical plants. CIP cleaning not only cleans the machine but also controls the microorganisms.
The CIP cleaning device has the following advantages:
1. It can rationalize production plans and increase production capacity.
2. Compared with hand washing, it not only does not affect the cleaning effect due to the difference of the operator, but also improves the quality of its products.
3. It can prevent dangers in cleaning operations and save labor.
4. Energy-saving cleaning agents, steam, water and production costs.
5. It can increase the service life of machine parts.
| Application product | Fruit juice, Milk, Beverage (Pulp containing ≤ 1mm particles, 28 Brix pH ≤3.8 ) | ||
| Technical & Utility | |||
| Temperature | 60ºC→95-105ºC(30S)→60ºC | ||
| Flow rate | 6,000 L/h | ||
| Steam pressure | ≥ 4.0 bar | Steam consumption | 420 kg/h |
| Pure water flow | 6,000 L/h (Clean standby) | Compressed air | ≥ 6 bar |
| Tower water flow | 30,000 L/h (≤32ºC) | Electric power | 10.2 kw |
