HRS Asepticblock Series is a packaged pasteuriser/steriliser and aseptic filler in a compact skid for thermal treatment and aseptic filling within a wide range of products for the food industry, with the same characteristics in quality and aseptic reliability as bigger size plants.
The aseptic pasteuriser/steriliser and the aseptic filler combine equipment in one skid and are operated from the same control panel. Due to its design, it is easily operated, flexible and highly reliable and is particularly suitable for highly viscous and products with particulates.
The aseptic pasteuriser/steriliser, designed by HRS, allows for the optimal adjustment of every step of the process. This results in a highly efficient process, optimising product pasteurisation/sterilisation and reducing any undesired side effects that the thermal treatment that might have on the organoleptic and nutritional properties of the product. Options for the pasteuriser/steriliser can include reception, air removal and product impulsion which ensure the absence of air during the thermal treatment stage.
The HRS AF aseptic filler provides a high filling capacity and a highly reliable process during aseptic filling.
The steriliser can include a high-pressure piston pump with frequency converter, suitable for high viscosity products such as tomato paste or purées. Working pressures up to 180 bar can be reached. Each of the sections of the thermal treatment steps are made with corrugated tube heat exchangers with multi-tube, double tube or annular space options, depending on the type of product to be processed.
The weighing and handling of product bins and receptors is also included, together with automatic monitoring for full traceability. The entire system benefits from automatic Cleaning in Place (CIP) system and no chemicals are required for product sterilisation.
Applications of the HRS Asepticblock Series include:
- Fruit and vegetables purees and concentrates
- Fruits and vegetables particulates (diced, sliced, etc)
- Fruit and confectionary bases/sauces
- Diced tomato and paste
- Orange pulp
- Grape must concentrate
- Sauces, soups and delicate products
- Low and high acid products