Spray Sterilization Tunnel

It pasteurises 2,000–5,000 bottles or cans per hour, with throughput set by the conveyor speed and the number of spray zones rather than by a batch size. Because the tunnel treats the sealed package continuously, output is measured as a flow rate rather than per load — tell us your filler output and we will match the tunnel to it.

It handles filled glass bottles and aluminium cans, and both formats run through the same tunnel with the temperature profile adjusted per container. Cans heat through faster than glass because the wall is thinner and more conductive, so the temperature and time profile has to be set per container type rather than copied across.

It is designed for continuous packaging lines where pasteurisation happens after filling and the product cannot rely on a cold chain. It suits breweries and beverage producers packaging for warm storage, long transport or export, where shelf stability across the whole distribution chain is required. Because it runs at 2,000–5,000 bottles per hour, it fits lines at that rate rather than batch operations.

It needs power plus steam or electric heating, and a water supply and drainage along its full run. One operator is sufficient for monitoring and load handling. Water and heat are the main running costs: multistage tunnels with heat recovery zones recirculate cooling water back into the heating stages, which cuts both figures substantially — ask for consumption at your target throughput rather than at rated maximum. Machine dimensions are listed in the Technical Specifications table on this page.

The tunnel is divided into zones — heating, holding and cooling — and each zone's spray temperature is set independently, with conveyor speed determining how long each package spends in each zone. Together these set the pasteurisation units (PU) applied. Because PU combines temperature and time, the same microbial kill can be reached with different zone profiles, and the profile is chosen to hit the target PU with the least total heat load — which is what protects flavour and head retention.