say86

What will you primarily use the pasteuriser for?

Pastry creams & custards

Gelato / sorbet bases

Chocolate & cocoa-based preparations

Fruit purées & coulis

Mixed use (pastry + frozen desserts)

What batch size do you typically require per production cycle?

Under 10 litres

10–30 litres

30–60 litres

60+ litres

What level of automation are you looking for?

Manual temperature control

Pre-set pasteurisation programs

Fully programmable with recipe memory

HACCP data logging required

Do you require integrated cooling?

Yes – rapid cooling essential

Preferred but not essential

No – cooling handled separately

What power supply is available on site?

Single-phase

Three-phase

Unsure / need site assessment

What space do you have available?

Countertop unit

Freestanding floor model

Under-counter installation

Space not yet defined

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