Pasteurizer for salted and sugared products

Products Processing Solutions

Most pasteurizers available are designed to handle different types of liquid food. SANOVO pasteurizers are developed specifically for liquid egg products. This configuration handles high viscosity products.

The SANOVO Pasteurizers are highly configurable according to your specifications. Choose your capacity between 1,000 - 15,000 liters/hour and your final product. This configuration is optimized for high viscosity products that are salted or sugared.

Liquid egg has different functional properties compared to other liquid food products and requires special handling. Temperature and holding time of the liquid egg during pasteurization are two of the main points to consider to obtain a high level of food safety and to preserve product functionalities. Our Pasteurizers are developed for high quality liquid egg products.

Long production time and high efficiency
High killing rate
100% built-in CIP (cleaning-in-place), hygienic design, no cross-contamination risk
Skid-mounted with a small footprint and Plug & Go concept to reduce commissioning time
SCADA system for remote control, reducing manpower
PLC for automatic function control
Maximum energy efficiency through indirect heat regeneration circuit
Easy maintenance and inspection
Reversal cleaning for best cleaning efficiency
Remote service of the machine

Maximum food safety is ensured by exclusively using food contact material approved parts (FCM). That means, for this configuration all parts in contact with the product are made of stainless steel AISI316.

Product	Positive pump	Centrifugal pump	Homogeniser	Tubular	Plates	WAVE
Albumen	Recommended	Only for cleaning	To be avoided	YES	YES	YES
Whole egg and egg yolk	Not necessary	YES	Strongly recommended	YES	YES	YES
ESL	Not necessary	YES	Indispensable	Indispensable for heating section	Only for heat regeneration and cooling	Not necessary
'Very' ESL	Not necessary	YES	Indispensable	Indispensable for heating section	Only for heat regeneration and cooling	Indispensable
High dry matter egg yolk (46)	YES	Only for cleaning	Not influent but helpful as a pump	YES*	YES	Not necessary
Salted egg yolk	YES	Only for cleaning	Not influent but helpful as a pump	YES*	YES	Not necessary
Sugared egg yolk	YES	Only for cleaning	Not influent but helpful as pump	YES*	YES	Not necessary

*) Heating time in tubular is longer than in plates, both with consequent pros and cons.

Standard dimensions - can be changed on-demand:

Pasteuriser dimensions in mm				Homogeniser dimensions in mm		PHE		Room overall dimensions in mm
FLOW-RATE [L/h]	A	B	HEIGHT [mm]	D	E	Model of PHE	No. of PHE in a Past.	X	Y	H
1000	3000	2000	1930	850	1100	S17	1	6150	5800	2950
2000				850	1100	S17	1	6150	6200	2950
3000				1150	1500	S37	1	6600	6000	3200
4000							1	6600	6500	3200
5000							1	6600	6500	3400
6000	4500	2000					1	6650	8600	3000
8000				1350	1900		1	6850	8700	3250
10000				1350	1900		2	7000	8700	3300
15000				1500	2100		2	7150	8750	3500

Product Parameters

The SANOVO Pasteurizers can be equipped with three types of heating sections: plates, tubular, or a combination of both. All sections are suitable for all egg products, but choosing the correct one depends on the parameters and the required type of final product.

The main differences between tubular and plates are the footprint, the heating time, the pressure drops, the inspection ability, the maintenance costs and the cleaning procedures.

Termal cycles & amp; Capacities
Whole egg	From 62° C to 70° C (up to 75° C with WAVE technology)
Albumen	From 55° C to 58° C (up to 60° C with WAVE technology)
Yolk	From 62° C to 68° C (up to 72° C with WAVE technology)
Salted and sugared products	Up to 72° C
Heat recovery	From 73% to 85%
Production times	Up to ten hours continuously without cleaning*
Flow rates	From 500 to 20,000 l/h
Holding times	210 seconds and other configurations available on demand
Sterilisation	Sterilisations 90° C standard 130° C for ESL and VESL products

*) Depending on product and type of pasteurisation

Ensure precise dosage of chemicals

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.

Homogenizer

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.

Configurations

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.

Certifications

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.

Resources

Get more insights!

Browse through the resources available for this equipment. If you are in need of additional information you are welcome to submit a request through the "Contact us" button on this product.

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AbE Discovery

Liquid processing by innovative egg-ingredient supplier

Read about why AbE Discovery initially invested in SANOVO pasteurizers and how the installation process exceeded all their expectations.

Groward Group

Best-in-class egg processing in the Baltics

Read about Groward Group's revamping project of their liquid egg processing facility in Lithuania. Groward Group is part of the Viciunai Group, a company among the largets producers of fish products in the European region.

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