Kreuzmaur - Used Kreuzmaur WP100 Bath Pasteuriser

Applications & Use Cases

• Batch pasteurisation of dairy products such as milk, cream, and yoghurt bases.
• Heat treatment of fruit juices, ciders, and other beverages to extend shelf life.
• Processing of sauces, purees, and viscous food products requiring thermal processing.
• Small-scale production or pilot plant operations for product development and testing.

Typical Specifications

Typical capacity

For this class of equipment, bath pasteurisers commonly range from 50 to 200 litres per batch, with the WP100 model likely indicating a 100-litre capacity.

Power supply

Units of this type typically require a three-phase electrical supply (e.g., 400V, 50Hz) for heating elements and pumps, though smaller models might be single-phase.

Heating method

Commonly heated electrically via immersion elements or indirectly via a hot water jacket, sometimes steam-heated for larger industrial units.

Temperature control

Typically features PID controllers for precise temperature management and digital displays for monitoring.

Material construction

The product contact parts are almost always constructed from food-grade stainless steel (e.g., 304 or 316) for hygiene and corrosion resistance.

Agitation

Often includes an agitator to ensure uniform heat distribution throughout the product during the pasteurisation cycle.

Frequently Asked Questions

• What is a bath pasteuriser used for?

  A bath pasteuriser, also known as a batch pasteuriser, is used for heating liquid food products to a specific temperature for a set period to kill harmful microorganisms, extending shelf life and ensuring product safety. It is a 'batch' process, meaning a fixed volume is processed at one time.

• What are the typical temperature and time parameters for pasteurisation with this type of unit?

• What maintenance is typically required for a used bath pasteuriser?

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

• What utilities are needed to operate a Kreuzmaur WP100?