During pasteurization, the liquid is subjected to short-term heating to temperatures above 60ºС and below 100ºС, and then quickly cooled. The main problem in this process is how to destroy the microorganisms without losing the taste of the beer. The "boiled" drink, as well as the quickly fermented one, will return to the brewer’s warehouse.
Any return of beer leads to following losses:
- reputation — decline of consumer and partner confidence;
- commercial — sales losses, fines for low-quality product;
- legal — claims for violation of the terms of the contract, as well as from the side of sanitary and supervisory authorities.
Gentle pasteurization of beer has many nuances. The owner of the brewery wants to get equipment for its implementation, which will provide a stable quality of the drink without a noticeable increase in the cost.
Engineer-in-chief expects the production pasteurizer to be reliable and energy efficient. For a quality specialist, microbiological safety and the taste of beer after heating come first.
For a plant-operating engineer, equipment performance and adaptability are important. He needs an industrial pasteurizer that will cover existing needs on the line and can be adapted to new recipes or production volumes.
All the problems and motives of the brewery workers can be reduced to one question "Which model of equipment to buy?"