Technical Information
Main Pasteuriser Construction

Consists of an insulating core (sides and base), surrounded by resin bonded timber sheeting, overlaid with a double 450 gram layerof fibreglass/resin ,with a topcoat of coloured resin to finish.for durability.

All resins are Lloyds of London approved.  The lid consists of resin bonded timber sheeting overlaid in the same manner as the main body of the unit.
 An externally mounted torsion strut/s  is used on larger units  to hold the lid up, and to allow easier opening and closing.
A removable mesh floor panel covering the heating elements to allow for efficent cleaning.

A lever arm valve is incorperated in the base for draining down

3 x 3 KW heating elements controlled by a thermostaticaly controlled  programmer with safety  trips  in the control box. An alarm and timer modules are incorporated which will activate upon reaching the set temperature, and upon completion of the set time of pasteurisation.

Temperature and Timer Controls

A  digital  temperature control programmer is set to your required setting, that sets off an alarm when your temperature is reached. 
A variable digital  timer is used  set into the face of of the control box for easy access and adjustmenat as neccessary. 

Once the temperature is reached then the timer is set into operation for the required preset time, (the user is responsible for setting  the  temeperature and timer operation for their own particular needs)
​A full guide on how to set the system will be included with the pasteuriser. In short a temperature is set, with a +/- allowance. This can be set up from the factory if required  ready for immediate use.

Although our temperature probes are very reliable we do however as good practice  advise that the inbuilt temperature prope  is tested against a 'known' temperature probe periodically i.e. testing that both have the same readout just to make sure  that it is functioning correctly.

Electrical System

(3 Phase & Single Phase Versions)

A shielded power cable and temperature probe goes from the heating elements to the control box where a series of mcb's and a rotary isolation switch is located.

Main power  connection & cabling from  the pasteuriser control box is to be completed by customer on site by a qualified electrician and is to be wired in to a suitable & protected main power supply.

Electrical Requirements

Single Phase Version
Single phase variants are not designed to be used with a domestic plug, but must be hard-wired in to protected circuits at the main-board by  a suitably qualified person.

Three Phase:
These must be connected from the pasteurisers control box to the releveant connection point  by a suitable qualified electrician.

It is the  buyer/users responsibility to ensure that all local electrical compliance and requirements  are met and are appropriate for their own particular circumstances.


Wheeled Base​​

Constructed from 40 x 40 x 5mm angle steel, welded to 40 x 40mm steel legs,Caster wheels bolted to base of legs. The base frame holds the control panel swinging arm in place . The whole base being  painted black.

Lockable wheels for movement and security.

A drain is incorporated in to the base of the pasteuriser for removal of water.

Drain  down  the units when not in use.
Regularly  drain and clean out the units to stop build up of broken glass, caps, debris etc. (preferably at the end of each day.)as this can have adverse effect on the heating elements and invalidate warrantee

Periodically the water should be emptied and changed based on, 

1. Hygene.                 Allways ensure water is   clean.Preferably empty at the end of each day.
2. Mineral build up (as steam evaporates it will leave behind the mineral deposits which will eventually make the bottles dirty)
3. Contamination . If any product is spilt, or bottles explode in the pasteuriser, then this  will lead to water contamination.

​4. Clean water helps ensure to longevity of the heating elements

​​ Tips​​


When finished pasteurising at the end of a shift leave the lid of the pasteuriser up as this will allow the pasteuriser to cool down. Due to the quality of construction the pasteuriser is extremely well insulated, which means that the pasteurisation water as it cools  is at ‘danger zone’ temperatures for microbiological build up for many hours. In our experience it will take  12+ hours to drop from 70C to 45C with the lid closed. 

With the triple unit a power saving tip 
Two of the 3 units can be used to pasteurise while the 3rd is used for peheating and  after cooling  of the bottles thus saving on power usage, and speeding up the time to pasteurise and if 3 are needed they are there to accommodate the extra throughput and not hold up the bottling process!!!

As with all machinery keep clean ,do not missuse  or use for something its not intended to be used for.
​Look after  it and it will give many years of valuable use.

Temperature Rise of Water​​

50°C rise in 100 litres of water takes 6 hours at 1 kw, therefore if we have a 3 Kw heater to raise the temperature  by 50 degrees it would take 2 hours.
A   40°C rise in 100 litres would take four-fifths the time at 3kw, or 96 minutes.
with the same heater. 50 litres could be heated through 40°C in half this time, 48 minutes, and so on.

Our standard large pasteuriser has 3 x 3 kw water heaters = (9 kw)

An example with our large pasteuriser from cold start with the pasteuriser holding approximately 120 litres of water at a  temperature at 16º C and with 8 baskets of 750 ml chilled  carbonated bottles (approximately 84 litres of liquid and cold glass bottles!!), with water up to the bottle fill line, equates to approximately 200 litres to heat through plus the cold bottles. This took  100 minutes to reach  over 71 º C .
 A temperature rise of 0.5 degrees per minute.

 They were left in for the pasteurisation period, in this case was 20 minutes. Then taken out  and replaced with new baskets of bottles which took just over 30 minutes to reach the pasterisation temperature and stayed in for 20 minutes.(Total time just 50 minutes.)

So you can see the initial time for the temperature rise from cold is longer at the start of the day then the time for the temperature to  get to the required  degrees thereafter. Hence the reason why we switch on the pasteuriser before we need it to get it up to  operating temperature.

Safety in use

During the heating process, the pressures inside the bottles increase. Occasionally due to carbonation/internal pressures, flaws within the bottle or closure, or incorrect handling during bottling, a bottle or closure may explosively fail. To mitigate the risks of this we recommend always keeping the lid closed when bottles are in the pasteuriser with the exception of when adding or removing them.

Proper Personal Protection Equipment (PPE)  should be worn by the operator – this should include a chainsaw/strimmer mesh full-face guard, heavy duty insulated waterproof gauntlets and heavy duty rubber apron.

The pasteuriser should never be operated without water covering the elements by 50mm, or you will destroy the heating elements.


We use baskets because.

1. It makes it  faster to load and unload the pasteurisers.
2 .It is safer then handling 100's of bottles seperately
3.  Its easier  for staff.
4. Faster turnaround for following load.
Of course you will get a lot more bottles in theunits if placed loose.
Approximately 25 %  plus  more!! It is a trade off against ease of use and maximum capacity, and lets be honest, we all like an easier life!

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