P60 Pasteuriser

Professional pasteuriser for gelato laboratories suitable for more structured operation

P60 is the professional pasteuriser in the STAF59 PastoMixer range, designed for laboratories that need a machine dedicated exclusively to pasteurisation and ageing, but with a capacity already suitable for more intensive and continuous work. It is a digital solution with inverter technology that manages a pasteurisation cycle from 20 to 60 L, placing it in an already substantial range in terms of organisation and productivity of the mix-preparation department.

Here, the pasteuriser stops being merely a useful machine and becomes a true workstation. P60 is designed for those who need a more stable and consistent basis for mix preparation, with a machine that helps sustain a continuous workflow. At this level, the ability to manage the thermal phase effectively without fragmenting batches too much becomes very important, and P60 responds precisely to this need.

As a dedicated pasteuriser, P60 has a precise role in the laboratory: building the quality of the mix before it enters the cold phase. This means bringing greater order to the process, greater continuity to production and greater confidence in the way base mixes are treated and aged. It is a machine for those who have moved beyond small quantities and want a more solid and reliable mix-preparation department.

Why choose P60

• Professional pasteuriser for more structured operation
• 20 to 60 L cycle
• Digital with inverter technology
• Dedicated to pasteurisation and ageing
• Ideal for providing continuity to the mix-preparation department

Who it is suitable for

P60 is suitable for those looking for:

• a professional pasteuriser for higher volumes
• a machine dedicated exclusively to mix management
• a stable solution for laboratories with continuous operation
• greater order and consistency in the preparation phase
• a more solid production base before batch freezing

FAQ

What is the pasteurisation capacity of P60?

It has a pasteurisation cycle from 20 to 60 L.

Why does the pasteurisation stage become more important as volumes increase?

Because as quantities increase, each decision has a greater impact on process consistency and the quality of the final base.

Does a good pasteuriser affect only mix safety?

No. It also affects process stability and the quality of the base that will be processed in the subsequent stages.

When does it make sense to have a more structured mix-preparation department?

When the laboratory begins to work continuously and can no longer manage base mixes in a fragmented or occasional way.