+212 523 361 588 info@wepack-machinery.com Localisation

ESL Milk Pasteurizer - Advanced Technology

<font dir="auto" style="vertical-align: inherit;"><font dir="auto" style="vertical-align: inherit;">High-performance pasteurizer for ESL milk</font></font>

ESL Milk Pasteurizer

Integrated super-pasteurization and bactofugation technology for extended shelf life

Our ESL pasteurizer incorporates advanced technology combining high-precision heat treatment and mechanical removal of bacterial spores, enabling the production of milk with characteristics similar to traditional pasteurized milk but with a significantly extended shelf life.

Type: Integrated ESL pasteurization system with bactofugation

Application: ESL milk and long-life fresh dairy products

Advantage: Can be stored for up to 30 days while preserving its original qualities.

Request a quote Personalize

Key features of the ESL Pasteurizer

Super-pasteurization treatment: 125-135°C with ultra-short holding time
Integrated bactofugation at 60°C for the mechanical elimination of heat-resistant spores
Bacterial reduction > 6 log (99.9999%) including aerobic spores
Processing capacity: 2,000 to 25,000 liters/hour depending on configuration
Triple-effect plate heat exchanger in AISI 316L stainless steel
Integrated deaeration system for the removal of oxygen and volatile compounds
Energy recovery > 92% for maximum energy efficiency
Constructed entirely of hygienic-grade stainless steel
Certifications : CE, FDA, EHEDG, 3-A Sanitary Standards, ISO 22000
Automation PLC with 15" touchscreen HMI interface and HACCP data logging
Integrated CIP and SIP (Sterilize-in-Place) systems

Full description

Our ESL milk pasteurizer represents a technological advancement in the processing of fresh dairy products with extended shelf life. The system intelligently combines high-temperature super-pasteurization with mechanical bactofugation, eliminating heat-resistant bacterial spores without altering the organoleptic qualities of the milk.

The integrated deaeration technology eliminates oxygen and unwanted volatile compounds, preserving the product's freshness and natural aromas. The precise and rapid heat treatment prevents the denaturation of milk proteins and preserves sensitive vitamins and enzymes.

This comprehensive solution also integrates clarification, automatic inline standardization, homogenization and aseptic packaging, offering dairies a fully automated and optimized ESL production platform.

Technical data of the ESL Pasteurizer

Setting	Specifications
System type	Integrated ESL pasteurizer with bactofugation
Processing capacity	2,000 - 25,000 L/hour
super-pasteurization temperature	125-135°C (adjustable)
Ultra-pasteurization holding time	2-4 seconds
Bactofugation temperature	60°C
Bactofugation efficacy	Elimination of >98% of spores
Final cooling temperature	4-6°C
Energy recovery	> 92%
Homogenizer service pressure	Up to 250 bar
Noise level	75 dB(A)
Steam consumption	20-120 kg/hour depending on capacity
Installed electrical power	25-150 kW

Advanced Features and Details

Standard features	Optional modules
Integrated bactericide for spore elimination	Membrane filtration system
Vacuum deaerator for O₂ removal	Advanced aseptic pasteurization
High-pressure homogenizer	Evaporative concentration system
Automatic online standardization	Online analyzers (fat, protein)
Automated CIP/SIP systems	Industry 4.0 and IoT Connectivity
Complete HACCP data recording	Complete product traceability system
15" Touchscreen User Interface	Central supervision and remote control
IP66 protection for humid environments	Complete hygienic stainless steel casing

FEATURES DETAILS

Integrated bactofugation technology

The mechanical bactericide specifically eliminates heat-resistant aerobic bacterial spores at a temperature of 60°C, effectively complementing the action of super-pasteurization. This unique combination achieves exceptional microbial reduction while preserving the sensory qualities of fresh milk.

Advanced deaeration system

The vacuum deaerator removes dissolved oxygen and microbubbles of air, reducing oxidation and preserving product freshness. It also acts as a deodorizer, eliminating unwanted volatile compounds that can affect the taste of milk depending on the season and the livestock's diet.

Automation and process control

The advanced PLC system guarantees perfectly reproducible product processing. Pasteurization temperatures, diverter valve parameters, and all critical data are continuously recorded and monitored, ensuring compliance with the strictest food safety standards.

Areas of application

Our ESL pasteurizer is the ideal solution for various applications in the modern dairy industry:

Premium ESL milk - Shelf life of up to 30 days at 4-6°C with optimal organoleptic quality
Long-life flavored milk - For chocolate, vanilla and other flavored milks
ESL Creams - Liquid fresh cream, dessert creams and whipped creams
Fresh cheese preparations - Soft cheeses, fresh cheeses and dairy specialties
Functional Dairy Drinks - Fermented Milks, Probiotic Products and Fortified Beverages

Benefits of ESL treatment

Exceptional preservation of quality

ESL technology preserves native vitamins, enzymes and proteins better than traditional UHT sterilization, while offering a significantly longer shelf life than standard pasteurized milk, maintaining the freshness, taste and nutritional value of the product.

Extended logistical flexibility

With a shelf life of up to 30 days, ESL milk allows for optimized stock management, drastic reduction of losses and expanded distribution to regional and national markets, significantly increasing commercial coverage.

Profitability and sustainability

The combination of extended lifespan, reduced returns and optimized operating costs thanks to exceptional energy efficiency offers a rapid return on investment and sustainable production.

Technical Frequently Asked Questions

Expert questions on ESL pasteurizers and extended life processing technologies

Extended Shelf Life (ESL) processing combines super-pasteurization (125-135°C) with mechanical bactofugation to specifically eliminate heat-resistant bacterial spores. Unlike traditional pasteurization (72-85°C), which reduces the microbial load but results in a limited shelf life (5-7 days), the ESL process offers preservation for up to 30 days while better preserving organoleptic qualities than UHT processing. ESL maintains the sensory profile of fresh milk with an extended shelf life.

Bactofugation is a specific centrifugation process that mechanically eliminates heat-resistant aerobic bacterial spores at 60°C. These spores survive conventional heat treatments and can germinate during storage, limiting the product's shelf life. By eliminating more than 98% of these spores, bactofugation allows for a 30-day shelf life without resorting to the extreme temperatures of UHT processing, which alter the taste and nutritional properties of the milk.

The deaerator operates under vacuum to remove air and dissolved oxygen from the milk, which are responsible for oxidation and the development of undesirable flavors. It also acts as a deodorizer by eliminating volatile compounds that can affect taste depending on the season and the livestock's diet. This crucial step preserves the product's freshness, improves its stability, and significantly extends its shelf life by reducing oxidation reactions during storage.

Our ESL system guarantees complete microbial reduction with an efficiency of over 6 log (99.9999%) for both pathogenic and vegetative microorganisms, combined with the elimination of over 98% of heat-resistant bacterial spores through bactofugation. This dual approach ensures optimal microbiological safety while preserving the sensory qualities of fresh milk. The system maintains a temperature accuracy of ±0.5°C and a controlled processing time with a maximum deviation of ±0.3 seconds.

Optimized ESL technology combines moderate temperatures (125-135°C) with extremely short processing times (2-4 seconds), minimizing the thermal impact on nutritional components. The preservation of heat-sensitive vitamins (B1, B6, B12, C) is significantly better than with UHT, with a retention rate of 85-95% compared to 60-80% for traditional UHT. Milk proteins undergo minimal denaturation, preserving their biological value and digestibility. Studies demonstrate a nutritional profile close to that of high-quality pasteurized milk.

Our ESL pasteurizer is particularly well-suited for: standard and premium ESL milk (whole, semi-skimmed, skimmed); flavored milks (chocolate, vanilla, strawberry); liquid creams and dessert creams; fresh cheeses and dairy specialties; fermented milk drinks and probiotics; infant formula and dietary products. Each configuration is optimized with specific parameters to preserve the unique characteristics of each product while ensuring extended shelf life.