YOUR ADVANTAGES WITH THE MINI PASTEURIZER FJ 16
Heating without pressure – as in this commercial pasteurizer – assures bacteria killing
from 96 to 99,9 % without overheating or change of flavor.
Container of stainless steel AiSi 304 preserves natural flavor and vitamins..
All over water bath for more uniform and faster heating and cooling
Automatic temperature control with time watch
Small and large quantities up to 16 liter (4 gallon)
Function control lamp
Stable rubber feet
Guarantee 12 months
THE MINI PASTEURIZER FJ 16
Stands on stable feet and is suitable for the pasteurization of fresh milk and cream due to the
steering as well as the strong heating capacity of 1800 W at constant and uniform
temperatures of 70°C (156°F). It is also suitable fort he production of cheese, soft cheese and
other household applications. Different stages on the switch reduces the time of pasteurization
according to the quantity. After the end of the pasteurization the function control lamp will be
switched off and an acoustic signal turned on. Due to the special design there will not be any
direct contact between the hot water and the medium. During the pasteurization process you
can easily control and test any time the temperature as well as the procedure by lifting the
cover or by inserting a milk thermometer.
Laboratory tests confirm through pasteurization with the MINI PASTEURIZER FJ16
bacteria killing of 96 to 99,9% and at the same time keeping of the natural flavor. This is a
percentage also used by large commercial diary plants.
The milk container and all parts in connection with the milk are sufficiently heated so that all
bacteria known to create disease will be killed.
With the MINI PASTEURIZER FJ16 also small quantities of milk can be efficiently
processed at home. Through the MINI PASTEURIZER FJ16 you can drink again raw milk
with any problem. Therefore this devise should not be missed in any household.
FOLLOWING HAS TO BE TAKEN INTO CONSIDERATION
1.
Pasteurize the milk as soon as possible after milking. Warm milk can be pasteurized
faster than pre cooled milk. This prevents multiplication of bacteria.
2 The temperature of pasteurization should not be less then 18 °C (40 °F). When the
milk temperature is less then 18°C than the pasteurization time will be longer than 60
minutes. When the milk temperature is min.18°C (40 °F) then you will reach within 60
minutes a pasteurization time of not less than 70 °C ( 156°F).
3 The pasteurization time is limited to 60 minutes when the milk container is full, that
are 16 liter or 4 gallon and the time is fixed on position 3.
4 When you use less than 8 liters (2 gallon) then fix the time on position 1, by this the
pasteurization time will be reduced by 20 minutes.
5 When you use less than 12 liter (3Gallon) then fix the time at position 2, by which the
pasteurization time will be reduced by 10 minutes.
6 After the pasteurization the milk should be cooled as soon as possible
