Automation Becomes a Market Requirement in Pasteurisation
Manufacturers at Fispal Tecnologia 2026 described automation as a standard condition for food and beverage processors. The exhibition featured equipment for a process that had traditionally been treated mainly as a mandatory sanitation step. Lucas Aleixo, commercial manager at Equilati Equipamentos, said that automated processing had “ceased to be a competitive advantage and become practically a market requirement”.
Equilati displayed two types of equipment. Its plate pasteuriser is intended for conventional processing at temperatures of up to 75°C, while its tubular system is designed for UHT production at between 130°C and 140°C. The equipment range covers capacities from 250 litres per hour for small plants to about 50,000 litres per hour for large industrial operations. The company also presented heat exchangers for heating and cooling milk, water, liquid eggs and ice cream.
Steam consumption was another focus for equipment suppliers, as it represents a significant operating cost in pasteurisation plants. Autitec Industrial is working with Italy’s Navatta to provide systems for fruit processing, including pulp extraction, vacuum concentration, pasteurisation and aseptic filling. The technology can fill products into drums or bags weighing between two and 50 kilograms, depending on the customer’s production requirements.
“The technology aims to use less steam, improve process efficiency and reduce costs for the customer,” said Cristiane Silveira of Autitec’s commercial team. The company also keeps equipment in stock for immediate delivery. Made-to-order machinery in the sector can take between 120 and 180 days to manufacture.
Remote process control has become another feature of newer systems. Operators can track temperature, processing time and output in real time through a computer, an industrial television or a smartphone. Silveira said: “Today the customer can monitor on a mobile phone how the machine is operating, how much it has produced, and the temperatures and times of the process. This improves the process and also makes it easier to prepare the reports required for quality certifications.” The systems also provide process records and allow faults to be addressed remotely.
Rotainox, which specialises in heat exchange and membrane filtration, develops equipment for individual customer processes. Its markets include dairy, beverages, biotechnology, oils and alcoholic products. Lucas Fernandes, a member of the company’s commercial team, said: “Our equipment is developed to meet the customer’s exact needs, taking into account the process, temperatures and applications, avoiding later adaptations to the line.” Its portfolio includes reverse osmosis, membrane concentration, whey-protein separation, clean-in-place systems, crate washers and retrofit projects for existing production lines.
Among Rotainox’s launches was an automated system for standardising the fat content of milk. The company said the equipment could provide a return on investment in approximately five months, depending on the size of the operation. Equilati offers spare parts and remote technical assistance, while Rotainox operates online monitoring around the clock. Its technicians can access equipment installed anywhere in the world to diagnose failures, update software and make operational adjustments remotely. The suppliers also said that pasteurisation equipment is now used for beverages, fruit juices and pulps, wine, ice cream, liquid eggs, vegetable oils and higher-value ingredients such as whey protein. Rotainox said research is examining how to preserve flavour, aroma, texture and nutritional properties during thermal processing alongside microbiological safety and industrial performance.
