Dairy processing requires specific equipment to ensure product quality and consistency. The vat pasteurization process, also referred to as batch pasteurization or the holding method, helps eliminate all disease-producing bacteria and up to 99 percent of other types of bacteria that may adversely impact overall product quality. Vat pasteurization heats every particle of milk or cream—even droplets that are splattered onto the equipment’s walls—to the ideal temperature of 145°F. Because milk and cream may contain butter granules and cream plugs, rapid heating and agitation are necessary to guarantee the desired consistency and texture of the final consumer product.
Exact Balance is Necessary for Quality Results
Determining the perfect balance of heating and agitation is vital for the vat pasteurization equipment to achieve maximum efficiency. If the product is exposed to temperatures that are too low, the milk temperature will not rise rapidly enough. If heating temperatures are too elevated, the milk product may “cook” onto the surface of the heating element. The speed of the heating process is significantly impacted by the agitator’s ability to keep the milk product moving back and forth, towards and then away from the heating surface. However, simply accelerating the speed of the agitation process will not necessarily provide the optimal result. There are other determining factors – some agitators are made specifically for certain speeds, and those with superior efficiency may require higher water temperatures. An operator’s inability to balance the agitation, speed, and heating surface can cause inadequate pasteurization. The pasteurization vat must be closed during the holding period to avoid cooling during pasteurization. The most efficient vat pasteurization equipment includes an airspace heater that maintains an air temperature at or above 145°F above the product. Airspace heaters also ensure that milk product that has splashed on the sides or top of the vat during agitation is properly pasteurized along with the rest of the batch. Vat pasteurization has to be performed at a high temperature for an extended period of time. Therefore, the bottom and sides of the pasteurization vat should be jacketed or insulated to maintain the correct temperatures throughout the entirety of the holding period. (Read More: What Are Dimple Jackets?)
Is Vat Pasteurization Right for Your Operation?
Vat pasteurization is the most affordable option for the pasteurization process. Because of the temperature, time, and cost, it is often considered best for smaller operations or plants that run smaller batches. Dairy facilities that process fewer than 1000 daily gallons may also utilize the pasteurizing vat as a storage tank. Standardization and vitamin concentrate inclusion can be accomplished in the vat pasteurizer before heating takes place. If you are looking for a vat pasteurizer, Zwirner Equipment Company is currently offering a Crepaco 300-gallon Dome Top / Reverse Dish Bottom Atmospheric Processing Vat / Pasteurizer. It features a top manway, vertical agitation, and a single spray ball. It measures approximately 49″ Dia x 41″H. Because our inventory is continually being updated, we recommend that you call to speak with one of our team members. We are happy to help you locate the perfect piece of used or reconfigured equipment and ensure that it arrives safely at your location. If you operate a dairy and need homogenizers, stainless steel storage tanks, or pasteurizers – don’t buy new equipment until you learn about the potential cost savings of purchasing pre-owned, high-quality equipment. For all your stainless-steel equipment needs, Zwirner Equipment Company is the only call you need to make. Contact us today to learn more.
