Our UHT Lab-Scale Sterilizer is designed for precise thermal processing in research, universities, and pilot-scale production. This compact unit allows teams to simulate UHT processing, ultra-high-temperature sterilization, and aseptic filling conditions on a small scale before moving to industrial systems. It’s ideal for dairy, beverages, plant-based liquids, sauces, and pharmaceutical liquids requiring controlled heat treatment.
Performs UHT sterilization with accurate temperature control for reliable product testing
Supports multiple heating modes such as HTST and UHT processing for flexible R&D
Creates stable conditions for UHT pilot trials before scaling to production
Designed for easy cleaning, sample changeover, and consistent ultra-high-temperature treatment
Optional aseptic filler connects directly for small-batch aseptic filling after UHT thermal processing
Ideal for milk, cream, plant-based milk, juices, and nutritional drinks requiring ultra-high-temperature processing.
Used for sauces, soups, condiments, and other liquid foods undergoing UHT pilot trials to evaluate taste, viscosity, and stability.
Suitable for sterile preparations needing controlled UHT simulation before moving to larger production systems.
Recreates full-scale UHT sterilization systems at laboratory size, enabling cost-effective product testing.
Small-batch UHT trials reduce waste and accelerate product development timelines.
Provides consistent performance across multiple UHT process validation runs, ensuring dependable data during research.
The device combines precision, flexibility, and ease of use, delivering dependable results for R&D teams. Its capability to handle both HTST and UHT thermal processing makes it a valuable tool for manufacturers, researchers, and formulators looking to refine or scale new liquid products.
We can supply complete system with Lab UHT production line
The standard operating temperature range for a UHT dairy system is typically 135°C to 150°C with a holding time of just 1 to 10 seconds adjustable
Direct Heating uses steam injection to heat the milk instantly (better flavor, higher cost); Indirect Heating uses heat exchangers (more energy efficient, suitable for most commodity dairy products)
The shelf life for UHT processed milk products typically ranges from six to nine months, provided the product remains sealed in its aseptic packaging.
UHT is better for producing shelf-stable products for ambient storage, while HTST (High-Temperature Short-Time) is better for creating refrigerated, shorter-shelf-life products with minimal flavor change
UHT processing has minimal impact on the major nutritional components of milk, such as protein and minerals. Due to the extremely short holding time (1-10 seconds), loss of heat-sensitive vitamins is also reduced compared to traditional sterilization methods.