UHT Tubular Pasteurizer：Designed specifically for high-viscosity materials: 30% energy savings and a reduction in product loss by 200 kg per batch.
Oct 27, 2026
Owners in the food and beverage industry often face the same dilemma: why does their "UHT sterilizer" falter whenever it's tasked with processing high-viscosity products-such as jams, syrups, concentrated fruit juices, or maltodextrin?
Poor flow, susceptibility to fouling, inadequate sterilization, difficult cleaning, and significant product loss-when general-purpose equipment is pushed into high-viscosity applications, all its inherent weaknesses are laid bare. The solution from SHJUMP (Shanghai Jump Machinery & Technology Co., Ltd.)? A UHT tubular pasteurizer purpose-built for these "difficult-to-handle" materials.
Four-Layer Concentric Piping: The Art of Thermodynamics Within a Single Pipe
The UHT tubular pasteurizer from SHJUMP utilizes a specialized four-layer concentric tube structure: the heat-exchange medium flows through the innermost two layers and the outermost layer, while the product flows in the opposite direction through the intermediate layer. This counter-current design maximizes both heat-exchange surface area and efficiency, ensuring uniform internal product temperature and thorough, complete sterilization. Rather than simply increasing the diameter of the tubes, this design transforms every inch of the tube wall into an effective heat-exchange surface.
±1°C: The extent of temperature fluctuation
Featuring fully automatic PLC control paired with a Siemens touchscreen HMI, the system allows for flexible sterilization temperature settings and real-time monitoring. During production, temperature fluctuations are kept within a range of ±1°C. For high-viscosity products, this ±1°C margin is not merely a technical parameter-it is the dividing line for quality: if the temperature is too low, sterilization standards are not met; if it is too high, both flavor and nutritional value are compromised.
30% More Efficient Than Peers: We've Done the Math on Energy Consumption in Great Detail
The UHT tubular pasteurizer utilizes direct heat exchange between cold and hot product streams for heating and cooling. Equipped with a heat recovery system, it achieves energy savings of approximately 30% compared to similar pasteurization units in the industry. While the difference might not be apparent in a single day, your electricity bills over one, three, or five years will tell the full story.
Reducing losses by over 200 kg each time: what you save is pure profit.
The equipment is equipped with dedicated CIP (Cleaning-in-Place) and SIP (Sterilization-in-Place) systems, with the SIP process capable of reaching temperatures of 120°C. Each operational cycle follows a "product-displaces-water, water-displaces-product" sequence, reducing material loss by at least 200 kg. Prior to production, the piping undergoes aseptic treatment at 125°C, with sterile protection applied to all joints and connection points; this ensures thorough sterilization while eliminating losses caused by the mixing of product and water. Given that high-viscosity materials are inherently costly, every kilogram saved translates directly into additional profit.
One-touch operation: Leave the process to the machine, and keep the profits for yourself.
With a production capacity ranging from 0.5 to 8 tons per hour and support for flexible customization, our systems feature one-touch startup and fully automated sterilization processes. From jams and syrups to concentrated fruit juices and maltodextrin, Jiapai's core expertise lies in distilling complex production processes into a single, streamlined pipeline.
Outsource the process to SHJUMP, and keep the profits for yourself.
SHJUMP - Experts in Food Engineering.
