ALBERT S.R.L., a leading Italian manufacturer of bases for ice cream, had the SANOVO Wave installed as an extension to their existing sterilization plant.

"For a long time I had been looking for ways to improve the performance, increase the volume, and introduce new products in the plant," explains Mario Libralato, Managing Director. "In this process I have been discussing my requirements with many suppliers of traditional tubular sterilization systems, but no one was able to propose a good solution that was not too invasive."

"However, one of my engineers had learned about a new heating technology and introduced me to SANOVO TECHNOLOGY, a company working primarily with liquid eggs. I thought that if it is working for liquid eggs, maybe it could also solve our problems with our most difficult ice cream which is enriched with egg yolk".

"After an accurate analysis of my production by SANOVO TECHNOLOGY’s experts, they suggested a solution that seemed to be exactly what I was looking for. Without making any changes to my existing plant and keeping my heat exchanger there at the same configuration, it would be possible to prolong my production time, produce greater volumes of products, and finally be able to produce new products with high cocoa and yolk content. Products with high cocoa content are especially difficult to pasteurize with traditional systems due to the high level of pasteurizer fouling."