Food Engineering

Pasteurization system

January 1, 2008


Compact and fully controllable, Hoegger’s continuous post-packing pasteurizer is suitable for the surface pasteurization of most food products and pasteurization for cooking and chilling of meat. Dwell time and temperature in the process zones are precision-controlled by an automated control unit. In the post-packing heating zone, product is heated by a wet-steam atmosphere and intense hot-water shower. Maximum cooling is realized by cold water contact.

Hoegger Food Technology; 877-789-5400; www.hoegger.com