Pasteurization is a process by which foods and drinks are heated to kill pathogens and extend shelf life.

Pasteurization kills or deactivates many microorganisms.

Extends the shelf life by thermal inactivation of food spoilage enzymes.

The process is also deadly for E. Coli and Salmonella.

The course of the process

Accepting raw material and checking for quality compliance.

Washing fruits and vegetables in a rinsing tub. By means of a sorting belt, the raw materials are transported by a conveyor with a spray of clean water, which removes physical impurities, e.g. sand, dust.

The raw materials are sorted by our trained personnel.

Fruits or vegetables go to a crusher, which crushes them into particles, which facilitates the flow of juice during pressing. The pulp formed at this point is directly transferred to the belt press and pressing takes place.

Press the citrus fruit on a separate juicer.

After receiving the juice, it is filtered and then, through a closed pipeline, it goes to the fresh juice tank.

NFC juices are pasteurized at 85-95 ° C depending on the type of raw material.

After pouring the juice into glass bottles, bags or barrels, we prepare it for storage.