Milk and sauce sterilization with low-frequency shaking
When working with dairy products and sauces, maintaining product quality during sterilization is crucial. Challenges include avoiding skin formation, browning, and caramelization – issues that can significantly degrade taste and texture.
Vertical agitation for stabilized sterilization
The Dali autoclave from Steriflow SAS offers a unique solution for sterilizing liquid and low-viscous products through low-frequency shaking. The system uses a longitudinal motion operated by a chain conveyor moving baskets back and forth horizontally at up to 20 times per minute. This gentle agitation prevents common issues such as skin formation and browning in milk, without requiring high investment costs associated with rotary retorts. The device supports multiple packaging types including plastic milk jugs, glass bottles, and pouches, making it versatile for different product lines. Designed with ease of use and low maintenance in mind, it offers simple mechanics with a reduced number of parts and a dedicated, ergonomically designed basket system.
Benefits
- Cost-effective sterilization with low initial investment
- Prevents skin formation and browning in dairy products
- Versatile for various packaging types in the same basket
- Simple to operate with low maintenance requirements
- Proven reliability with 25 years of operational history