Tubular Sterilizer
Common for fruit puree, pulp and viscous product sterilization.
Thermal processing is selected according to pH, viscosity, pulp content, particles, shelf life target and packaging method. Low-viscosity juice, viscous puree and particle-containing sauce require different heat exchangers.



Final module selection depends on raw material characteristics, product viscosity, target capacity, sanitary level, packaging format and available factory utilities.
Common for fruit puree, pulp and viscous product sterilization.
Used for higher viscosity or particle-containing products.
Used for low-viscosity juice, beverage and liquid products.
Used before pulping, refining or main sterilization.
Used for packaged beverage or bottle/can pasteurization.
Used for certain packaged products requiring batch sterilization.
Stabilize product feed before heat treatment so the sterilizer can run at a controlled flow rate.
Raise product temperature in a controlled way to reduce thermal shock and stabilize evaporation or sterilization.
Maintain the required time and temperature window for microbial control without unnecessary product damage.
Cool or maintain product temperature according to the filling route and container requirement.
Coordinate outlet pressure, valve grouping and hygienic transfer with the downstream filler.
Design cleaning return, chemical concentration and drain points around the heat-treatment circuit.
To configure this equipment section, provide raw material type, hourly capacity, finished product target, available utilities, factory layout limits and required packaging format.
Share your raw material, target product, capacity and contact details. The project team can review the process route and suggest suitable equipment modules for quotation discussion.