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Pasteurisation or product stabilisation can be essential for some types of products or shelf-life requirements. You only have to think of IPA beer, formulated in such a way as to withstand the vicissitudes of a ship journey from England to India in the 19th century.
The information contained here is designed as a general guide to give an indication of what is required and you should work with your supplier for exact specifications and contractual KPIs.
Flash pasteurisation
Input time and temperature into our simple calculator to find out how long you might need for a particular temperature to achieve the required P.Us.
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It then becomes the scope of a process engineer to calculate the lengths of the holding tubes to achieve this. Product viscosity and variable flow rates can all then be factored in. Some fruit juices require wide gap heat exchangers for instance, whereas more viscose products need spiral holding tubes.
Tunnel Pasteurisation
There are a number of considerations that will affect the physical size of the tunnel pasteuriser such as:
- Container type – can domes reverse when carbonation and temperature set points “collide” for instance?
- Product Type – non-alcoholic beer requires more pasteurisation units and temperature than normal beer
- Number of pasteurisation units required etc – you will know your product attributes best.

Machine duty basis calculations:
Different manufacturers use different methods to set the mattress size of the tunnel pasteuriser. Some examples:
Method 1

Example:
So for a can line with standard cans 66.2mm dia.
Worst case nesting efficiency

Method 2
Dia. × dia. × 0.866 (nesting efficiency) × 60 ÷ total treatment time × output = Size m2
Example:
So for a can line with standard cans 66mm dia.
66 × 66 × 0.842 × 60 ÷ by 50 (minutes total treatment) × 6,000 cans per hour = 27m2
Or you can calculate there are 270 × 66 dia. cans per m2
50 minutes of cans at 6,000 cans per hour = 5,000 cans in the machine ÷ 270 = 18.52m2
But we know they don’t nest 100% efficiently.
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