Pasteurizers for pasta

Pasteurizers can be electric or gas. They use a heat treatment used to eliminate or reduce the presence of harmful microorganisms or pathogens present in food, ensuring greater food safety and an increase in shelf life. This process kills or inactivates unwanted microorganisms, including bacteria, viruses and yeasts, that may be present in the pasta. At the same time, pasteurization allows the organoleptic quality of the pasta to be maintained, including flavour, texture and nutritional value. After the pasteurization process, the pasta can be immediately cooled or packaged in a suitable way for subsequent storage or distribution.