Hubert Cloix - Hubert Cloix - Pastocruiseur

Applications & Use Cases

• Producing ice cream mixes, custards, and dessert bases.
• Pasteurising milk, cream, and other dairy products.
• Preparing fruit purees, jams, and sauces for confectionery or bakery use.
• Heating and cooling various liquid food products requiring precise temperature control.
• Producing béchamel and other cooked sauces in a controlled environment.

Typical Specifications

Typical capacity

For this class of equipment, capacities commonly range from 30kg to 120kg, with 60kg being a frequently encountered size.

Power supply

Units of this type typically operate on a three-phase electrical supply, commonly 400V, 50Hz in the UK.

Temperature range

Pastocruiseurs are designed for heating up to pasteurisation temperatures (e.g., 90°C) and cooling down to refrigeration temperatures (e.g., 4°C).

Heating method

Commonly employs a bain-marie or indirect heating system to prevent scorching of sensitive products.

Cooling method

Integrated cooling systems typically utilise chilled water or a refrigerant circuit.

Construction material

The product contact parts are almost exclusively constructed from food-grade stainless steel (e.g., AISI 304 or 316).

Agitation

Equipped with an agitator, often with variable speed control, to ensure uniform heating and cooling and prevent product sticking.

Frequently Asked Questions

• What is the primary function of a Pastocruiseur?

  A Pastocruiseur is designed to heat and cool liquid food products through a controlled cycle, primarily for pasteurisation, cooking, and preparing bases for various food items.

• Is this equipment suitable for continuous operation?

• What kind of maintenance is typically required?

• Can this unit be used for products other than dairy?

• What safety features are commonly found on these machines?