Pasteurization equipment is used to make the highest quality artisan gelato or ice cream. This is the machine you will want to have when making your ice cream base inhouse. By making your own base you will have greater flexibility in getting your finished product to be of only natural ingredients, and or making sure you have a truly unique product.
Technically, pasteurization is a process in which water and certain packaged and non-packaged foods (such as milk and fruit juice) are treated with mild heat, usually to less than 100 °C (212 °F), to eliminate pathogens and extend shelf life. The process is intended to destroy or deactivate organisms and enzymes that contribute to spoilage or risk of disease, including vegetative bacteria, but not bacterial spores.
In the ice cream industry, we are already using pasteurized ingredients, so the purpose of this machine is to combine, mix and heat all our ingredients to create a unified ice cream or gelato base. Then refrigerate and age the base before we make ice cream with it.
While it is not a necessity if you are making the mix from scratch. It is definitely recommended. I spent many years, heating and hand mixing 30 gallons of mix per night to get ready for the next day’s production. An ice cream pasteurizer machine would have made that process painless. Pasteurizers come in various sizes but while working in tandem, are much larger than batch freezers. Usually in 60 liters and up the machine should hold enough products for your daily production.
They usually come in 3phase and water-cooled, so make sure to verify you have the proper power available before ordering one of these ice cream pasteurizer machines.