30 Gallon Commercial Vat Pasteurizer. Ideal for small farm processing of goat, cow, or sheep milk, wine, apple cider, other juices or drink mixes. Large Food processing plants will find this an ideal size for their test batches in the test kitchen. Operating range is 22 gallon to 30 gallon batches.
For technical questions on this item please call Bob Madewell at 1 800 236 3956 The unit comes complete with air and liquid temperature sensing, dual chart recorder with digital readout, approved leak detector valve, mixer motor & stirring paddle, air space heater, and insulated lid. These components are all included in this complete pasteurizer package. Easy operating controls are conveniently mounted with the Anderson chart recorder. Specs: • 19 1/2" Diameter Tank • 57" High • 168 Pounds empty Features: All stainless steel double jacket tank body. 220 single phase 40 amp. Electric service (for any country) Ground fault circuit interrupter. Anderson temperature transmitters and recorder (90° to 190° F range) Product and air-space temperatures record on same chart with 0.1°F digital read-out increments. Variable speed fully enclosed mixer motor with built in circuit breaker Approved stainless steel leak-detect valve (removable and comes apart easily for cleaning) Flat stainless steel paddle for thorough product mixing. 2" thick insulated lid for stable air space temperature control. 200 watt air space heater for low temperature pasteurization 7' power cord with equipment leakage current interrupter. Fuse protection Chart recorder in 0.1° F increments. Thermometers in 1° F. Air-Space Heater. 30 gallon capacity seamless stainless steel product tank. Half inch pitched bottom for complete drainage. Adjustable legs for uneven floors Approx. 14" under drain valve for option of pumping or bucket retrieval of product. Pressure safety valve factory set at 10psi. ¾ inch Garden Hose connections on both inlet and outlet side of water jacket. Drain hole and tube for water expansion discharge. Lead Time. Demand for this item is seasonal. Lead time depends on number of orders waiting. Generally from 2 to 6 weeks. Please do not wait to the last minute of your project to order your vat pasteurizer. FOB. Ships via Freight Truck. Crated shipping weight: 390 pounds. Buyer pays shipping. Call for freight quote. Transit time is normally from 1 to 3 weeks. Please allow plenty of extra time for shipping. Terms. Company or bank check. Financing available. Credit card orders will have a processing fee of 3% added to purchase. We recommend financing to avoid this fee. Warranty. 90 days on complete unit. One Year on Anderson's Temperature Transmitters. Three Years on Anderson's Chart Recorder. Made in USA Why Pasteurize? Raw Milk may contain bacteria that are harmful to your Cheesemaking or yogurt making process. It may also contain types of Bacteria such as Tuberculosis, Typhoid, Diphtheria, staph, e-coli, and Streptococci that can be harmful to anyone who consumes them. The vat pasteurization process kills harmful bacteria to a level that is safe for human or animal consumption. Vat Pasteurization was the first form of pasteurization to come into use for milk and wine over 100 years ago. It is a simple process of heating your product (milk wine, or juice) to 145 deg F for 30 minutes. This method destroys most common pathogenic bacteria. Vat pasteurization does not noticeably change the flavor of milk or juice. It makes a better safer product for culturing cheese, yogurt and other types of cultured milk products. For fluid milk, wine, and juice the shelf life is extended. The concept of pasteurization was developed by Louis Pasteur in France in the 1800’s. He was the first to discover that milk spoiled quickly because of bacteria and yeast growing in it. He developed the process of heating milk and wine to kill the pathogens that destroyed the products and shortened shelf life. Raw Milk. There is a movement in North America for producing raw food products or Live Food. I believe in this concept and believe in general that we humans are better off with a diet that includes raw food products every day. But I also understand that to produce large quantities of safe food with a reasonable shelf life, safe food handling must be followed in manufacturing plants – whether you are processing milk from 40 dairy goats or 50,000 cows. And as a business owner, you must look at the economic viability of what you plan to do. You must have a profitable enterprise or it will be doomed to fail. For example, if you wanted to make raw milk yogurt to sell, you will have the following problems, variable flavors depending on what bacteria and yeast are in the milk from day to day, variable consistency from near liquid to firm, liability issues if someone gets sick after eating your raw milk yogurt*, short shelf life and some unsaleable flavors resulting in a large amount of product being thrown in the garbage – and if your goal for selling raw milk products was to put a healthier choice in the hands of your consumer, you might actually be doing more harm than good with this example. So in the case of making yogurt, I recommend that the milk always be pasteurized prior to culturing. * Remember the case of the child who died after eating an undercooked hamburger contaminated with e-coli in a NW restaurant? The sad truth is most American children do not have adequate immune systems to handle such contaminated foods. – Paul Hamby