Batch Pasteurizers &
Fermentation Vats
NexAgri batch pasteurizers and fermentation vats serve farm dairies and commercial specialty processors. Heating method, contact materials, agitation, cooling and cleaning arrangements are specified for the recipe, batch size and available utilities.
Listed specifications support initial selection. Confirm the quoted model, working volume, heating load, finish and control tolerance. Equipment temperature ranges are not validated process recipes.
Why Farmstead Processors Choose Batch Vats
Compare jacket heating, agitation and utility requirements around the intended recipes and production schedule.
Indirect Water-Bath Heating
Heat transfers through the surrounding water jacket. Confirm heat input, agitation and operating sequence for the product; indirect heating does not eliminate fouling or scorching under every condition.
Product Versatility
Plan milk, yogurt-base or cheese-related processing against the required heating, cooling and agitation. Include product changeovers and verified cleaning between recipes.
Self-Contained Heating
Electric elements in the water jacket can be selected where a steam supply is unavailable. Confirm heating load, wiring, water supply, drainage and installation requirements.
Processing Capacity Configurations
Select working volume around daily output, heat-up and cooling time, holding stages, changeovers and downstream filling capacity.
Compact Commercial Series
Small Dairy Batches & Colostrum Process Planning
Listed compact configurations use 220V single-phase or 380V three-phase electric heating with water-jacket cooling. Confirm recipe suitability and cooling-water conditions for dairy production or any planned colostrum heat-treatment process.
- Retail dairy shops & milk bars
- Calf colostrum thermal treatment
- Small-batch specialty cheese testing
Industrial Fermentation Vats
Heavy-Duty Processing & Fermentation
A 500 L fermentation tank is shown. Select heating, temperature control, agitation, cooling and cleaning arrangements for the intended recipe. The series specifications below are configuration-dependent and do not define the pictured model.
- Commercial yogurt fermentation plants
- Farmstead artisan cheese processing
- Medium commercial fluid milk bottling
Engineering Deep Dive
Review the listed material, finish, insulation and control specifications for the quoted model. Confirm product compatibility, cleaning access and process-validation requirements before operation.
Total Cost of Ownership (TCO) & Planning Guide
Compare equipment, installation and operating costs using the selected batch size, recipes, production schedule and local utility tariffs.
1. Heating Infrastructure & Installation
Compare electric, hot-water and any proposed steam heating against the required heat-up time and available site utilities. Include electrical connections, water treatment and installation work in the budget.
The listed compact vats use electric elements in a water jacket. Confirm 220V or 380V supply, circuit capacity, electrical protection, jacket filling and drainage for the selected model.
2. Product Changeover & Cleaning
Include emptying, cleaning, rinsing, inspection and preparation time between recipes in the production schedule. Define the manual or CIP procedure for the product residues and selected equipment; a quick rinse is not a universal cleaning procedure.
3. Production Costs & Product Mix
Assess product mix using ingredient yield, packaging, labor, energy, cleaning, storage and distribution costs alongside expected selling prices and demand. Equipment capacity alone does not establish profitability or a payback period.
Build Your Batch-Processing Budget
- Equipment & installationVat size, heating and agitation, utility connections, cooling equipment and commissioning.
- Batch operating costsHeat-up, holding and cooling time, local tariffs, labor and cleaning inputs.
- Production planningWorking volume, batches per day, changeovers, packaging capacity and product demand.
Compare total installed and operating costs with a defined baseline. Boiler requirements and payback depend on the selected process and site.
Global Installation Reality
The following examples retain their original project details. Capacities, integration features and products refer to those installations; confirm the scope required for your own process.
Artisan Dairy & Cheese Processing Line
Commercial Beverage & Formulated Line
Complete Your Artisan Processing Line
Enhance quality control and milk transfer before and after pasteurization.
Vertical Milk Cooling Tanks
Listed vertical tanks cover 500L to 3,000L. Select cooling duty and storage conditions around incoming milk, holding time and the plant process.
View Product Details →
Stainless Steel Milk Cans
AISI 304 milk cans with sealed lids for milk handling. Confirm capacity, closure and cleaning requirements for the intended use.
View Product Details →
Mobile Milking Machines
Mobile milking equipment for small-herd collection. Coordinate milk handling, cooling and transfer with the planned processing routine.
View Product Details →Batch Pasteurizer FAQs
Practical answers for farms, artisan processors and dairy start-ups planning batch pasteurization and fermentation.
Can one batch pasteurizer be used for yogurt and cheese production?
A batch vat can be configured for both pasteurization and controlled product processing, but the final suitability depends on the recipe, batch size, heating and cooling method, agitation requirements and hygiene routine. Confirm the intended products and process temperatures before selecting the vat configuration.
How do I choose the right batch size?
Choose capacity around the expected production volume per batch, product mix, holding time, cleaning time and available labor. Smaller operations may favor more frequent compact batches, while larger production runs require enough capacity to match upstream milk supply and downstream filling or packaging.
Do I need steam for a batch pasteurizer?
Not always. This page indicates that compact 30–150 L units can use self-contained electric heating, while larger 500 L and above vats may be configured with higher-power electrical heating or an external steam connection. Confirm the available utility supply and required heat-up time for the final selection.
How is product cooled after pasteurization?
After the heating and holding stage, cooling water or chilled water can circulate through the jacket to lower product temperature. The required cooling source and time depend on batch volume, inlet-water temperature, target temperature and agitator operation, so these should be defined with the production process.
Can a small facility use single-phase power?
For compact configurations, the page indicates that 220 V single-phase or 380 V three-phase wiring can be specified. Confirm local voltage, frequency, available electrical capacity and the selected heating load before the electrical configuration is finalized.
How are cleaning and hygiene arranged?
Cleaning should match the product, batch frequency and local hygiene procedure. Larger units can be configured with rotary CIP spray balls for inline cleaning; confirm the water, chemical, drainage and access requirements as part of the final equipment scope.
Ready to Start Your Artisan Dairy Processing?
Share daily milk volume, working batch size, target recipes, heating and cooling needs, available utilities and destination market. NexAgri can review vat configuration, installation requirements and quotation scope.
Batch-processing configurations from 30L vats to 1,000L+ commercial systems.