Gelato pasteurisation, is also known as “low” (temperature) pasteurization because the mix is just heated to 62-65C for 30 minutes, just hot enough to kill most bacterIa and molds but not so hot that the mix gets a cooked flavor. During this process, a high-speed agitator homogenizes the ingredients and also whips in air, which is important.

With high speed agitation and the help of emulsifiers in the mix, the fats are broken down and amalgamated so that they can be homogenized. 

After the mix is pasteurized, the temperature is lowered to about 4C and kept there for 1-2 hours to “age.”  A typical strategy is to pasteurize a batch late in the day and leave it in the pasteurizer to age overnight. 

The pasteurizer parameters have all been set at the factory but you can change them with the large touch screen controller, which has 9 built-in standards and 11 customize programs. Failure diagnosis system can help to recover a normal operation quickly.