Carpigiani Pastomaster 60 RTL. Fully overhauled with warranty
Pasteurisation is the heat treatment discovered by the scientist Louis Pasteur to rid food of pathogenic microbes while preserving its nutritional and organoleptic properties. After heating, the liquid mix stays at a high temperature for the time needed to complete sanitisation; it is then rapidly cooled and kept at 4°C.
Pasteurisation is fundamental in producing mixes for good, healthy gelato
The pasteuriser is a machine that heats raw materials and fresh semi-finished products to a temperature, 85°C, high enough to greatly reduce the bacterial load.
In pasteurisation the ingredients are brought up to 85°C and then rapidly cooled to +4°C by the refrigeration system.
It is the thermal shock that destroys almost all of the microbial load in the gelato mix.
