Calf Milk Pasteurizer- Brochure

The milk is heated by heating elements placed in the double wall up to the pasteurization temperature (max. 72°C to prevent milk caramelization). This temperature is held until the thermolabile bacteria are eliminated. Then the milk is cooled to the temperature suitable to feed the calves (39°C) by means of well water in the double wall (also available with refrigeration system to reduce water consumption).