Once your boiler and electrical components are installed and your tank is degreased;
we recommend running a test batch with water prior to running your product. This will
also help get a feel for your boiler to maintain a steady temperature.
The agitator must be turning clock-wise and should be operating at all times while
product is being heated during the pasteurization cycle. Always fill tank from the top of
your pasteurizer using the product inlet.
The Product and Airspace thermometer along with chart recorder should be on and in
place.
Hot water or steam should be reduced shortly before reaching pasteurizing temperature
or the temperature may overshoot. This will give you the opportunity to make any final
adjustments to the pressure valves, pumps, timing, etc.
Closely monitor both the product and airspace temperature recordings until full
pasteurization of product is reached in 30 min per the PMO guidelines. Please
remember if any manholes, wing doors, or ports are opened during the 30 min
pasteurization process, you will have to start your 30 min pasteurization over.
Turn the air space heater off at the end of pasteurization before starting to cool the vat.
Keep covers on until product is withdrawn from the vat unless you will be using the vat
for further production.
To cool your product following pasteurization it’s important to prevent a “thermal
shocking” the dimple jacket or vessel. Thermal shocking is caused when there is a
sudden temperature change on the stainless steel causing stress on the jacket material
and welds. To prevent this, there should be no more that a 25°F change in cooling
media per minute. We recommend using well water or a media 45°F or above after
pasteurization of 145°F. This is a great way to gradually bring down the temperature
before using your chilling unit.
9/25/2018
28
Running your Batch Pasteurizer
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