Pasteurization and Cooling Line for Spouted Fruit Pouches
Packaged fruit and vegetable products require controlled thermal treatment to ensure food safety and shelf stability. Pasteurization followed by rapid cooling enables reduction of microbial load while preserving product quality and packaging integrity.
Pasteurize and cool packaged fruit products with controlled thermal treatment systems
The customized processing systems from SARP are designed for the transport and thermal treatment of packaged fruit and vegetable products, including formats such as doypack, spouted pouches, cheerpack, and stand-up pouches.
Products are conveyed through integrated processing lines where they undergo pasteurization or high-temperature holding, reducing bacterial load and ensuring product safety. Following this step, the packages are rapidly cooled to create a controlled thermal shock, which stabilizes the product and prepares it for handling, storage, and secondary packaging.
Depending on process requirements, the systems can use water-based or air-based cooling and heating technologies, allowing adaptation to different packaging materials such as plastic or paper.
Each line is designed based on product characteristics, plant layout, and production capacity, ensuring efficient use of space and seamless integration into existing production environments. These systems are commonly used for applications such as fruit purées, tomato sauces, and other packaged fruit and vegetable products.
Benefits
- — Integrated pasteurization and cooling in one continuous system
- — Supports spouted pouches, doypack, and stand-up packaging formats
- — Water or air-based systems depending on product requirements
- — Custom-designed for product, layout, and production flow
- — Improves product safety and shelf stability