Corema Euromix120 Pasteurizer

• Used in the production of ice cream and gelato mixes to ensure microbial safety.
• Suitable for preparing dairy bases for yoghurts and other fermented products.
• Utilised in the production of fruit purees and sauces requiring thermal treatment.
• Applied in small to medium-scale food production for various liquid product pasteurisation needs.

Typical capacity

For this class of equipment, capacities commonly range from 60 to 120 litres per batch, with the Euromix120 model indicating a nominal capacity of 120 litres.

Power supply

Units of this type typically require a 3-phase electrical supply, commonly 400V, 50Hz, to power heating elements and mixing motors.

Heating method

Pasteurizers in this range often employ a thermoconductive liquid system for rapid and uniform heating, as described for the Euromix120.

Pasteurisation cycle time

Cycle times are typically variable, often less than 2 minutes for rapid heating, adjusting based on the specific mix quantity and desired temperature profile.

Mobility

Many units of this size are designed to be mobile, often fitted with castors for ease of relocation within a production facility.

Construction material

Food processing equipment like this is typically constructed from food-grade stainless steel (e.g., AISI 304 or 316) for hygiene and durability.

• What is the typical footprint of a Corema Euromix120 Pasteurizer?

  While exact dimensions vary, units of this capacity are generally compact, designed for efficient use of space in commercial kitchens or small production areas. Buyers should contact the seller for precise measurements.

• What maintenance is typically required for a pasteurizer of this type?

• Can this unit handle different types of liquid mixes?

• What are the common temperature ranges for pasteurisation with this equipment?

• Is specialist installation required for a used Corema Euromix120 Pasteurizer?

Pasteurizers and sterilizers are valued for their reliability and consistent performance in food processing operations. Buyers typically prioritise machines with robust construction, proper documentation of maintenance history, and clear evidence of compliance with food safety standards. Key considerations when purchasing used equipment include verification of accurate temperature control systems, integrity of seals and gaskets, and compatibility with existing production lines. Industry sentiment emphasises the importance of thorough testing before installation and sourcing from reputable sellers with transparent equipment provenance.

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