Triple-zone Aquaflow Water Pasteurizer

Image of an Aquaflow Triple Stack Water Chiller

Our Triple-Zone AquaFlow Pasteurizer provides maximum capacity and flexibility for large processors. Similar to the Double-Zone AquaFlow, you can use all three tanks for heating or you can combine pasteurization and cooling into one continuous process. In any case, your products will be full pasteurized in just 2 to 3 minutes, extending their shelf life and reducing your risk of a recall.

Marlen’s Aquaflow Water Pasteurizers are third-party validated as published in the American Journal of Food Protection* and designed for Ready-to-Eat Food Products by Submersion Heating for Reduction of Listeria monocytogenes. Our Aquaflow is USDA-FSIS Recognized Technology as a post-package surface pasteurization system**. Marlen’s control system and specially designed manifold provide uniform heat treatment for pasteurizing packaged product like hams and hot dogs. Using higher temperature regimens of 195° to 205°F (90.6 to 96.1 °C), reductions of L. monocytogenes (~2 log) within 2 to 4 min. Heat penetration affects only the outer 1 cm of product, and surface temperatures were equilibrated back to below 50°F (10°C) within a few minutes after submersion in a chill tank.
*Journal of Food Protection, Vol. 65, No.6, 2002, Pages 963-969
**Food Safety and Inspection Service New Technology Information Table Last Update October 2019

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Features

Water immersion transfers heat about 24 times faster than air.
Direct steam injection is used for efficient heating.
Independently controlled tanks reduce footprint and improve product quality.
Flighted belt design gently conveys product reducing risk of product degradation.
Sparging manifold releases energy directly to product flights. A shower drench can be used for products that float.
Multiple probes are used to control water temperature to +/- one degree.
Hygienic design with inline filtration and easy access for cleaning.
Ewon for remote monitoring, login for maintenance, and data logging capabilities for the ever-evolving IIoT and Industry 4.0.
No-leak Patented sealed electrical boxes withstand 1350 PSI direct spray to edge of silicone seal.
Sous vide cook, blanch, water cook, pasteurize and chill
Custom designed and built to your available footprint
Recipe driven with residence time from 60 seconds to over 6 hours
Hot water heating up to 203° F (95° C) Cold water chilling to 33° F (0° C)
Cook-in-bag or loose such as diced potatoes and other starches
Fresh water rinse option on exit for starch applications
Eliminates double handling and heating