ZONESUN ZS-PRT200 Continuous Plate Pasteurizer and UHT Sterilizer System

Overview

The ZONESUN ZS-PRT200 is a high-efficiency continuous plate-type pasteurizer and UHT sterilizer designed for industrial heat treatment and cooling of liquid and semi-liquid food products including milk, juice, fruit pulp, sauces, tomato paste, and cream. Using advanced plate heat exchange technology, it delivers rapid heating to target temperature, precise holding time control (5 s / 15 s / 30 s), and instant cooling in a single continuous inline process — maximizing microbial kill while preserving flavor, color, and nutritional value. Available in four capacities from 1000 L/H to 5000 L/H, the system features full sanitary stainless steel construction, CIP (Clean-in-Place) cleaning capability, and skid-mounted integration for straightforward installation and commissioning in food and beverage production facilities.

Technical Parameters

Key Features

• 🔥 Plate Heat Exchange — Rapid Heating & Instant Cooling
  Advanced plate heat exchanger design achieves rapid product heating to pasteurization or UHT temperature and instant cooling in a single continuous pass — minimizing thermal exposure time to protect flavor, color, and heat-sensitive nutrients.

• ⏱️ Selectable Holding Time — 5s / 15s / 30s
  Three holding time options (5 s, 15 s, 30 s) allow operators to match the sterilization protocol to specific product requirements and regulatory standards — from HTST pasteurization to UHT sterilization — without hardware changes.

• 📈 1000–5000 L/H Scalable Capacity
  Four standard capacity configurations (1000 / 2000 / 3000 / 5000 L/H) cover small-batch artisan production through large-scale industrial processing, enabling capacity selection matched to current output requirements with upgrade path available.

• ⚡ High Energy Efficiency — Heat Recovery Design
  Plate heat exchanger architecture enables heat recovery between incoming cold product and outgoing hot product streams, significantly reducing steam consumption and operating energy costs compared to tubular or batch pasteurization systems.

• 🧼 CIP (Clean-in-Place) Capability
  Integrated CIP cleaning system allows full internal sanitation without disassembly, reducing cleaning downtime between production runs and ensuring consistent hygienic standards across all product contact surfaces.

• 🛡️ Full Sanitary Stainless Steel Construction
  All product-contact surfaces and structural components are fabricated from sanitary-grade stainless steel, meeting food safety and GMP material requirements for dairy, juice, and sauce processing applications.

• 📦 Skid-Mounted Integration — Easy Installation
  All components are pre-assembled and mounted on a single skid frame, enabling straightforward installation, commissioning, and relocation without complex on-site pipework or structural modifications.

• 🌱 Flavor, Color & Nutrient Preservation
  Continuous flow processing with precise temperature and time control minimizes over-processing, preserving the organoleptic properties and nutritional content of heat-sensitive products compared to batch heat treatment methods.

Applications

• 🥛 Dairy — Milk & Cream Pasteurization
  HTST and UHT heat treatment of fresh milk, flavored milk, cream, and dairy blends for extended shelf life without refrigeration (UHT) or reduced pathogen load (HTST pasteurization) for retail and food service distribution.

• 🍊 Juice & Beverage Processing
  Continuous pasteurization of fruit juices, vegetable juices, nectars, and functional beverages requiring enzyme inactivation and microbial reduction while preserving fresh flavor and vitamin content.

• 🍅 Sauce & Tomato Paste Sterilization
  High-temperature sterilization of tomato paste, ketchup, chili sauce, and cooking sauces requiring viscous product handling and precise temperature control to achieve commercial sterility for ambient-stable packaging.

• 🍓 Fruit Pulp & Puree Processing
  Pasteurization of fruit pulps, purees, and concentrates for ingredient supply to food manufacturers, requiring gentle heat treatment to preserve color, aroma, and functional properties of the raw fruit material.

• 🍮 Liquid Food & Condiment Production
  Heat treatment of liquid condiments, dressings, vinegar, soy sauce, and fermented liquid products requiring precise temperature holding to achieve target microbial reduction without degrading flavor compounds.