PT15 Benchtop Pasteuriser

Professional countertop pasteuriser for gelato laboratories and base mixes

PT15 is the professional countertop pasteuriser in the STAF59 PastoMixer range, designed for laboratories looking for a compact machine that can already manage the most delicate preparation stage seriously: thermal treatment of the mix. It is a digital solution with inverter technology dedicated to pasteurisation and ageing, ideal for those who want precise control over base mixes while maintaining order and continuity even in limited spaces. The pasteurisation cycle ranges from 3.5 to 15 L.

The value of PT15 lies in its ability to bring a function that directly affects downstream work quality into a countertop format. Good pasteurisation is not merely a technical stage: it is the point at which process stability, hygiene and greater consistency in the mix are built before ageing. For this reason, PT15 should not be regarded as a “small” machine, but as a precise one.

As a dedicated pasteuriser, PT15 is designed for those who want to manage mixes effectively before batch freezing without overlapping different functions in the same machine. Its logic is clear: thermally treat the mix and guide it towards a safer, more stable base that is better prepared for the next stage. In a well-organised laboratory, this means greater control over one of the most important stages of the production process.

Why choose PT15

• Compact countertop pasteuriser
• Dedicated to pasteurisation and ageing
• Digital with inverter technology
• Ideal for limited spaces
• Designed for precise mix management

Who it is suitable for

PT15 is suitable for those looking for:

• a professional countertop pasteuriser
• a machine dedicated exclusively to the hot phase of the mix
• a compact solution for laboratories with optimised space
• greater control over pasteurisation and ageing
• a more orderly and consistent working base before batch freezing

FAQ

What is the pasteurisation capacity of PT15?

It has a pasteurisation cycle from 3.5 to 15 L.

What is a pasteuriser really used for in a gelato laboratory?

It is used to thermally treat the mix in a controlled way, reducing bacterial load and preparing a more stable base for the next stage.

Why is ageing important after pasteurisation?

Because it helps the mix stabilise and prepare more effectively for subsequent processing, with practical benefits for process consistency.

Is a dedicated pasteuriser useful even in a small laboratory?

Yes, because it allows one machine to be dedicated solely to mix management, improving order and control of the workflow.