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UHT Sterilizer - Ultra-High Temperature Processing Technology

Industrial UHT Sterilizer

Advanced sterilization technology for long-term preservation

Our high-performance UHT sterilizer is designed for ultra-high temperature processing of milk, cream, plant-based drinks, and juices. UHT sterilization significantly extends shelf life without requiring a cold chain.

Type: Direct/Indirect Heating UHT Sterilizer

Application: Milk, creams, plant-based drinks, juices

Advantage: Can be stored for up to 12 months without refrigeration

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Main features of the UHT sterilizer

High-precision UHT treatment: 135-150°C for 2-8 seconds
Complete elimination of pathogenic microorganisms and spores
Processing capacity: 200 to 25,000 liters/hour depending on configuration
Available heating systems: Direct, Indirect or Combined
Energy recovery > 90% for maximum energy efficiency
Integrated airless vacuum evaporator for gas and oxygen removal
Constructed entirely of food-grade AISI 316L stainless steel
Certifications: CE, FDA, EHEDG, 3-A Sanitary Standards, ISO 9001
PLC control with 15" touchscreen HMI interface and data logging
SIP (Sterilize-in-Place) automatic sterilization system

Full description

Our UHT sterilizer represents excellence in the heat treatment of liquid products. Designed to preserve the organoleptic characteristics of the raw material while guaranteeing absolute food safety, it allows for extended storage without a cold chain.

UHT technology maintains the original color, preserves the flavor, and retains the product's taste while eliminating all microorganisms. The modular design allows for adaptation to different types of products and recipes, offering exceptional versatility.

The integrated airless vacuum evaporator eliminates the oxygen responsible for product oxidation, thus preserving quality and extending shelf life. For juices, an aroma recovery system is available.

Technical data of the UHT sterilizer

Setting	Specifications
Machine type	UHT sterilizer with direct/indirect heating
Processing capacity	200 - 25,000 L/hour
Sterilization temperature	135-150°C (adjustable)
Holding time	2-8 seconds
Cooling temperature	20-25°C
Energy recovery	> 90%
Operating pressure	Up to 15 bar
Materials in contact	AISI 316L, EPDM, NBR, PTFE
Steam consumption	50-300 kg/hour depending on capacity
Cooling water consumption	5-15 m³/hour
Installed electrical power	25-120 kW

Advanced Features and Details

Standard features	Optional modules
High-efficiency plate/tubular heat exchanger	Direct heating system by steam injection
Temperature-controlled holding section	Aroma recovery system for juice
Automatic CIP cleaning	SIP (Sterilize-in-Place) sterilization
Integrated airless vacuum evaporator	Online conductivity and pH controller
15" Touchscreen User Interface	Ethernet connection and SCADA supervision
Recording of HACCP parameters	Complete traceability system
Aseptic automatic diverter valve	Online spore analyzer
IP66 protection	Complete aseptic hygienic enclosure

FEATURES DETAILS

Airless vacuum evaporator

The airless evaporator operates under vacuum to remove air and dissolved gases from the product, as well as the oxygen responsible for oxidation. For milk, it acts as a deodorizer, eliminating unwanted aromas. For juices, it incorporates an aroma recovery system that condenses and reintroduces the aromas into the product.

Multiple heating systems

Three technologies are available: direct steam injection heating for high-density products, indirect heat exchanger heating for high energy efficiency, and a combined system for maximum versatility. The UHT-Flexy direct system is specifically designed for whipped cream, pastry cream, and high-density products.

Automation and advanced control

The PLC control system with a touchscreen HMI interface enables precise management of all process parameters. Automatic data logging ensures traceability and compliance with HACCP standards. Remote supervision allows for monitoring and predictive maintenance.

Areas of application

Our UHT sterilizer is suitable for various applications in the food industry:

UHT milk - Can be stored for up to 12 months without refrigeration
UHT creams - Whipped cream, pastry cream, fresh cream
Plant-based drinks - Almond milk, soy milk, oat milk, rice milk
Fruit juices - Pure juices, nectars, smoothies
Culinary preparations - Sauces, soups, dessert mixes

Advantages of UHT treatment

Absolute food safety

The complete elimination of pathogenic microorganisms and spores guarantees maximum food safety. The sterilized product does not require a cold chain, reducing the risk of contamination.

Extended Market

Long-term storage allows access to wider geographical markets without the logistical constraints of refrigeration, opening up new business opportunities.

Preservation of quality

Unlike traditional sterilization methods, UHT technology better preserves the nutritional qualities, color, and original flavor of products while ensuring long shelf life.

Technical Frequently Asked Questions

Expert questions on UHT sterilizers and ultra-high temperature processing technologies

Ultra-high temperature (UHT) processing uses higher temperatures (135-150°C) for a very short time (2-8 seconds) to completely sterilize the product, eliminating all microorganisms and spores. Traditional pasteurization uses lower temperatures (72-85°C) for a longer period, reducing but not completely eliminating the microbial load. UHT milk has a shelf life of several months without refrigeration, unlike pasteurized milk, which only keeps for a few days in the refrigerator.

Direct heating via steam injection allows for extremely rapid heating (a few seconds) with minimal thermal impact on the product, thus better preserving its organoleptic qualities. It is particularly well-suited to sensitive products such as creams and high-density preparations. Indirect heating via a heat exchanger offers greater energy efficiency and is ideal for standard products like milk. Our UHT-Flexy system combines the advantages of both technologies to meet the specific needs of the product.

The airless evaporator operates under vacuum conditions to remove air and dissolved gases from the product, particularly oxygen, which is responsible for oxidation. For milk, it acts as a deodorizer by eliminating unwanted volatile compounds. For juices, it incorporates an aroma recovery system that condenses and reintroduces natural flavors into the product. This technology significantly extends shelf life and improves the stability of the final product.

Our UHT system guarantees complete elimination of all pathogenic microorganisms and their spores, with a reduction of more than 12 log (99.9999999999%) of bacteria. This efficacy is validated by microbiological tests conforming to international standards. The system maintains a temperature accuracy of ±0.5°C and a controlled holding time with a maximum deviation of ±0.2 seconds, ensuring perfect sterilization with every cycle.

Our optimized UHT technology combines ultra-fast heating and immediate cooling to minimize the thermal impact on nutritional components. The preservation of heat-sensitive vitamins (including B1, B6, B12, and C) is maximized thanks to extremely short processing times. Milk proteins undergo minimal denaturation, preserving their biological value. Comparative studies show a retention of over 90% of the original vitamins, compared to 50-70% in traditional processes.

Our UHT sterilizer is extremely versatile and can process a wide range of liquid products: whole, skimmed, and standardized milk; all types of cream (whipped, pastry, fresh); plant-based drinks (soy, almond, oat, rice); pure fruit juices and nectars; smoothies; liquid soups and sauces; dessert mixes; and even some high-viscosity products thanks to our specialized UHT-Flexy system. Each configuration is optimized for the specific product with customized processing parameters.