The autoclave is used to put counter-pressure on cans (similar to a pressure cooker).
This allows us to reach higher temperatures as well as to pasteurize products with high carbon dioxide content (such as Weizenbier and beverages that contain cola). The autoclave is designed in such a way that it only opens after the entire temperature cycle has completed correctly. Thus, it can never over-pasteurize or under-pasteurize (or under/over-sterilize). This makes it a unique machine that uses a unique process.
The capacity of the autoclave depends on the size of the tin.
- Approximately 20,000 units 25 cl and approximately 13,000 units 50 cl.
- The minimum temperature of pasteurisation is 63°C and can rise to sterilisation with a temperature of 122.5°C.
- The heating up of the product occurs at between 4 and 5 degrees per minute.
- The time the pasteurisation and sterilisation process takes is approximately 10 minutes.
- The cooling down of the product lasts as long.
- Cold coffee requires high pasteurisation around 72°C.
- Sugar and milk require sterilisation at 122.5°C.
- The adding of dairy and mixing occurs via resource suppliers and must be delivered ready-made.