Does the product fit?
Review rheology, particles and fouling. Compare plate or scraped-surface equipment when the formulation points to another architecture.
Compare heat exchangers ↗CONTINUOUS FOOD STERILIZATION
Tube-in-tube.
Food sterilization.
Sterilization equipment for pumpable purée, paste, concentrate and sauce. Match the tube geometry, heating duty and aseptic outlet to the food you actually process.
Continuous heating · Defined holding · Controlled cooling
01 / PRODUCT FITPurée, paste & concentrate
02 / EQUIPMENT DUTYHeat · hold · cool
03 / CONTACT MATERIALSSUS304 / SUS316L options
04 / SUPPLY SCOPEConfigured for your project
01 / Find your configuration
The product makes
the difference.
A smooth concentrate, a thick sauce and a purée with pieces do not create the same equipment duty. Start with the formulation, then choose the product passage, pump and thermal configuration.
Compare all equipment duties01 / CONFIGURATION
UHT & aseptic duty
Controlled heating, holding and cooling with a defined sterile outlet.
Explore the duty 02 / CONFIGURATIONViscous purée & paste
Review rheology, pump pressure, fouling and the product flow path.
Explore the duty 03 / CONFIGURATIONPulp, fibres & pieces
Consider passage, particle integrity and product-specific validation.
Explore the duty
02 / Know what you are buying
A connected
equipment package.
Follow the machine from controlled feed to the aseptic outlet. The core functions are specified together; tanks, fillers and upstream processing are separate supply decisions.
- 01Feed & pumping
Match flow, pressure and handling to viscosity, fibres and pieces.
- 02Heating & holding
Indirect heat transfer and a holding path selected for the established product process.
- 03Cooling & controls
Agree outlet conditions, measurement, alarms and downstream signals.
03 / Applications
What will you process?
Select your product to see the measurements, quality priorities and line connections that matter.
All applicationsPASTE & HIGH SOLIDS
Tomato paste
Concentration, viscosity, fouling and aseptic filling.
Explore application ↗PURÉE & FIBRESMango & fruit purée
Fibre profile, texture, colour and product flow.
Explore application ↗CONCENTRATEFruit concentrates
Brix range, thermal duty and pump pressure.
Explore application ↗SAUCE & VEGETABLE PURÉESauces & purées
Recipe range, pieces, cleaning and outlet condition.
Explore application ↗04 / Make a confident selection
Three questions
before the quotation.
What is included?
Define the pump, thermal sections, controls, cleaning interface and tank or filler connection. Keep optional modules explicit.
Plan the connections ↗What determines the price?
Product duty, operating flow, materials and supply scope matter more than a generic catalogue maximum.
Understand quotation scope ↗Useful answers
Before you enquire.
What is a tube-in-tube sterilizer?
A continuous thermal-processing package using concentric product and utility passages for indirect heating and cooling, with a defined holding section and operating controls. Its configuration depends on the actual product duty.
What capacity and temperature can I specify?
Share nominal and minimum flow, product properties and the established thermal process. The catalogue lists adjustable equipment references of 72–150 °C and 15–120 seconds; they are not a universal product treatment or capacity guarantee.
What do you need for an initial quotation?
Start with the product, target throughput and packaging method. Viscosity, Brix, pH, particles, utilities and outlet conditions make the review more useful. You can mark unknown values and discuss them during the equipment review.
Does the equipment include an aseptic filler?
Not automatically. The tank, filler and connecting pipework must be identified in the quotation. The downstream sterile boundary and control interface still belong in the process discussion.
Is every tubular heat exchanger tube-in-tube?
No. Tube-in-tube describes concentric product and utility passages. Multitube and other tubular arrangements are different geometries. Compare the actual exchanger architecture in the specification.
Is UHT the same as pasteurization?
No. Your product, intended storage and packaging requirements determine the thermal duty. The process authority should establish the required schedule.
What information is needed for food with pieces?
Provide particle dimensions on three axes, concentration, hardness and fibre length, plus the liquid viscosity and texture target. Passage clearance alone does not establish thermal-process suitability.
What determines the quotation?
Product flow and thermal duty, materials, pumps, controls, cleaning and included interfaces determine the scope. See the equipment cost guide for the inputs that make quotes comparable.
Does a CIP connection guarantee validated cleaning?
No. The product, complete circuit, cleaning conditions and verification method must be considered together. Include the existing CIP station in the equipment brief.
YOUR PRODUCT. YOUR EQUIPMENT DUTY.
Let’s define the right
sterilizer for your product.
Tell us what you process, the flow you need and how you package it. Start with a short enquiry; detailed process values can follow.