We owe the diffusion of sterilizing process to Louis Pasteur. He was born in 1822 in Dole, in the province of Jura, France. Napoleon III asked Pasteur to investigate the disease that was affecting the local wine and was damaging the economy of the wineries. Pasteur went to Arbois in 1864 to study the problem, and found out that the disease was caused by some microorganisms that could only be killed by keeping the wine temperature above 55°C for a few minutes. Years later, this system was also applied to the sterilization of milk and beer.
Structure
Designed for an easy use with a 304 stainless steel structure.
Digital microcomputer easy to operate indicates the phases of the sterilization process: heating and cooling.
The sterilization can vary between +65°C and +85°C and thanks to an automatic hygienization process, it is possible to keep the ice cream mixture up to 72 hours inside the machine without altering its nutritional properties.
Pasteur developed a heating process by which he could kill the food bacteria without altering its nutritional properties.
Technical details
| MODEL | PASTO 30 | PASTO 60 |
|---|---|---|
| DIMENSIONS (mm) | 520X1100X1200h | 520X1100X1200h |
| WEIGHT NET/GROSS KG | 160/180 | 200/230 |
| POWER SUPPLY (V/Ph/Hz) | 380-400/3/50 | 380-400/3/50 |
| POWER (W) | 2750/3200 | 8250/4000 |
| FREE-STANDING (F) COUNTER TOP (T) |
F | F |
| CAPACITY (L) | 30 | 60 |
| INPUT (MIN/MAX) (L) | 15/30 | 20/60 |
| CYCLE TIME (MIN) | 120 | 120 |
| HOURLY PRODUCTION (LT) | 30 | 60 |
| AIR COOLING | ✓ | - |
| WATER COOLING | OPTIONAL | ✓ |
*Ingredients temperature 4°C
*Environment temperature 25°C
*With air cooling system