Increase uptime with alfa laval extend™ – keep your pasteurizer running

Industry practice show and academia confirms that thermophilic bacteria in the pasteurized milk is the STOP parameter for many pasteurizers.Thermophilic bacteria in the raw milk survive pasteurization and will form a layer on the heat exchanger surface.This layer is stage 1 in the formation of a bacterial biofilm.Full scale tests have confirmed that Alfa Laval Extend significantly reduce the biofilm build-up on the stainless-steel surface and reduce the number of thermophilic bacteria in the milk samples taken after the pasteurizer.The technology is based on electricity, a weak electrical current sent through the heat exchanger affecting the surface and bacteria interaction.A Scandinavian dairy producer went from 8 to 12 hours by installing Extend and removed one in three CIP's, equivalent to 7000m 3 water, 100,000 kWh and 35 tonnes of CIP chemicals saved yearly.