PASTEURISER HOLDING TIME CHECKS ARE IMPORTANT TO VERIFY THAT PASTEURISATION IS BEING CARRIED OUT CORRECTLY.
We use a non-invasive thermal spike method for verifying holding times on many pasteurisation systems. The holding time check is quick and clean and only requires the customer to introduce a very short heat spike into the holding tubes on three to five occasions.
It is often asked “why holding time checks, it’s a physical tube, surely nothing can change?”, however we have experienced changes in product flow rates causing differing holding times that customers were not aware of, this is often caused by restrictions in the flow of product for various reasons, inaccurate flow meters giving false flow rates or pumps on the plant having been changed with a different duty pump used as a replacement.
Our computer software accurately measures the time difference between two points and provides assurance to customers that their systems are in working order.
