The Carpigiani Pastomaster lets you run two different pasteurisation cycles:
- LOW PASTEURISATION The mixture is heated to +65°C and then held at this temperature for half an hour. It is then quickly chilled again to +4°C. This type of pasteurisation is best for any strongly flavoured or fruit-based mixes which experience changes to their flavour, colour and smell during the heating process at temperatures over +65°C.
- HIGH PASTEURISATION The mixture is heated to +85°C and then quickly chilled again to +4°C. This pasteurisation is best for any mixes that require cooking or treatment at high temperatures or for a normal solution for ingredients. Both high and low pasteurisation provide excellent results in terms of hygiene and bacteria.