In order to preserve the characteristics of food liquids unaltered over time, it is necessary to inactivate through pasteurisation the microorganisms and enzymes naturally present, or introduced during processing. Padovan’s TMCI Flash Wine Tubular Pasteurisation plants meet the current needs for maximum safety and minimum product alterations according to the HTST principle (high temperature for short commitment time) guaranteeing
- high heat exchange coefficient
- low fouling coefficient;
- easy and fast cleaning and maintenance;
- possibility of expansion or transformation.
