FAQs
Why should I consider batch pasteurisation?
There are different types of pasteurisation: commercially, large-scale producers use the high temperature/short time (HTST) process. UHT milk is sterilised at very high temperatures and pressures to extend the shelf life.
Quality milk at smaller volumes will require batch pasteurisation, LTLT (low temperature/long time). This will preserve the flavour (difficult to distinguish from raw milk) and since the milk is not homogenised, the cream is maintained as a beautiful layer at the top - as it always used to be. And unlike homogenised, this milk will also be perfect for the production of yogurt, cheese and many other types of dairy produce.
Just as the explosion in micro-breweries has brought about a boost in the quality of beer, so too have countless farmers who rejected the commercial squeeze of the supermarket giants. There has been decades of constant downward pressure on the price per litre, borne by the farmer, in the pursuit of quantity and the profit (enjoyed by the corporate giants). Batch pasteurisation has to be a better option!
How do I know this is a quality product?
We have been manufacturing pasteurisers for decades, and many of our original vessels are still operating successfully: see testimonials from satisfied customers. We learnt at the outset what customers want. Our vessels are made to the highest quality: yes, there may be a glut of low grade, cheap stainless steel on the global market but we only buy from trusted British and Western European sources. We use only 304 (food grade) and 316 (pharmaceutical grade) stainless steel .
What if I still have problems or need advice?
We have been in business since 1981 and provide aftercare via phone, email, Teams, WhatsApp etc to any existing customer, and even helped customers who have bought our vessels second-hand Because we manufacture, we understand and can provide support for any component that makes up our batch pasteurisers.
Our pasteurisers are backed by a 2 year guarantee and the motor and elements by separate manufacturer’s 1 or 2 year warranties.
Click here to see our full GUARANTEE plus TERMS AND CONDITIONS
What do you mean by “future-proof” and “interchangeable”?
For years we have heard from customers who wished their pasteuriser could do more than just make great milk. This typically used to mean a completely new vat component or expensive mechanical 'surgery’.
We have modified our existing design to allow you to easily - and affordably - convert your pasteuriser into a yogurt maker or kefir or cheese maker with the simple exchange of the stirring mechanism. You no longer need separate vessels for each operation or worry if one day you decide to venture into the cheese or yogurt market. Simply buy the correct component for your new operation, swap it out with the existing paddle and fire up the machine - and you are ready to go!
Where are you based?
Our manufacturing and British operation is based in Smarden, Kent, in southern England, and has been in business since 1981. Tel +44 (0)1233 770780
I want to modify/upgrade my machine. What should I do?
Easy - give us a call. We manufacture a variety of bespoke designs and capacities. This can include additional pH probes for continuous monitoring, curd cutters, homogenisers (high-shear mixers) etc. Please get in touch and we will do our best to help.
Do you ship outside the UK?
Yes we do, but our free shipping only applies to mainland UK.
NOTE: All pasteurisers are fully insured during transit to your location.
Please contact us for current delivery prices for off-shore and international sales.
How do you take payment?
We ask for a 50% deposit in order that we can begin manufacturing. You will be notified when your batch pasteuriser has been completed and the remaining 50% balance will then become due: this payment should be made prior to despatch. Payment should be made by bank transfer and details will be found on our invoice.
We accept Visa and Mastercard for one payment only (maximum £750.00).
What are your lead times?
We typically take 4 - 6 weeks to manufacture and despatch from our factory. A more accurate lead time will be given at time of order and receipt of your deposit.
Do I need a 3-phase electric supply?
Normally yes, especially for our larger pasteurisers. We can produce smaller pasteurises (200L and below) to operate on a single phase single phase electrical supply and these will be wired appropriately. Please contact us for details.
How do I cool the milk after the pasteurisation?
This is usually the responsibility of the dairy, since most existing dairy farms have existing cooling systems already installed on site. These facilities include ice-banks, plate-coolers, bulk tanks, using bore-hole water etc and all can be modified to suit the additional cooling requirements of the batch pasteuriser.
We can also give advice on suitable chillers or even supply full systems if necessary and these will then be tailored to dovetail in with existing farm equipment.
How does a batch pasteuriser compare to a continuous flow pasteuriser?
Basically the only disadvantage of a Batch Pasteuriser is that it takes say a couple of hours to process a full load, rather than less than a minute with its continuous-flow alternative. So if you want to pasteurise say 60,000 litres of milk for every hour of the day, then this is not the machine for you!
On the positive side, the taste of Batch Pasteurised milk is amazing and the vessel doesn't need a large volume of milk to purge all the pipework, or skilled operators, or a rigorous and expensive maintainance regime or a special power supply or....
It can also make cheese, yogurt, kefir, clotted cream and many other dairy products that are way beyond the capabilities of its continuous-flow counterpart.
