Post Fill
Tunnel Pasteurizer
A tunnel pasteurizer uses controlled hot-water sprays to raise and hold container temperature for a set duration in order to achieve the pasteurization units (PUs) required to neutralize microbes inside the package. The product is then gradually cooled and rinsed with clean water before discharge.
Each Codi pasteurizer is custom-engineered to your product and process specifications.
Common Configurations
Each Codi pasteurizer is purpose-built for your process requirements. They are available in standard sizes from 15 to 50 feet in length, with narrow or wide belts, regenerative or non-regenerative designs, end-of-line blower-dryers, and multiple heating options.
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3-Zone, Regen, Narrow
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3-Zone, Regen, Narrow, with Instant Hot Water (stacked)
6-Zone, Regen, Wide
8-Zone Regen, Wide
Buying a Pasteurizer
Key Variables To Consider
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Target Pasteurization Units (PUs): Defines how much heat exposure your product requires for shelf stability. The ideal PUs for your product depend on its acidity, alcohol content, and microbial profile. Typically this is determined through industry guidelines or lab validation to ensure product stability and safety.
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Throughput: What are your production requirements? This affects conveyor width, spray density, and total tunnel length.
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Available Space: Simply put, how much space do you have in your facility for the pasteurizer and the conveyance?
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Container Type: Can, bottle, plastic or glass—each absorbs and releases heat differently. What size is your container?
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Heating Method: Steam, hot water loop, or instant hot water?
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Cooling Requirements: What is the ideal product temperature at discharge for downstream packaging or labeling?
Codi engineers will use your requirements to develop the optimal temperature ramp curve (consistent pasteurization while minimizing overexposure and dwell time) for your product.
Each Codi tunnel pasteurizers is built to your specific thermal and throughput requirements.
Pasteurization Primer
The Inverse Relationship
Higher temperatures require shorter exposure times to achieve the same pasteurization effect. This relationship is exponential, not linear, giving you flexibility in designing your process.
Key Principle
PU=t×1.393(T−60)
So, 1 PU = 1 minute at 60°C (140°F)
Regeneration
What is Regeneration?
Regeneration uses the outgoing hot water to pre-heat the incoming cold water, improving both efficiency and temperature consistency.
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Hot water from the heating zones (where cans are being pasteurized) flows through a heat-exchanger section.
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That heat is transferred to the incoming cold water used in the pre-heating zones.
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This warms the incoming product before it ever reaches the main heating section—recycling heat instead of wasting it.
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Bird’s-eye view of a Codi Pasteurizer during assembly,
showing the regeneration tubing layout.
Regeneration Benefits
Heating Methods
Beverage Stability: Tunnel pasteurization offers in-package microbial stability by applying controlled heat to filled cans, inactivating spoilage yeasts and bacteria so the beverage remains stable throughout distribution. For breweries, it allows longer shelf life, prevention of refermentation in the package, and reduced reliance on cold-chain logistics. (See “Food Safety Bite: Pasteurization is an established method for achieving microbial stability in beverage products” — MBAA)
What are PUs?: The thermal treatment is quantified by pasteurization units (PU), a time-temperature integral based on organism D- and z-values—allowing validation of lethality without overprocessing. Codi's engineers will work with you to determine the amount of PUs your beverage will require. (Fischer, ASBC “Flash Pasteurization” proceedings)Beverage Safety: Tunnel pasteurization is widely used for in‐package beverage processing (especially beer) to prevent post-filling contamination and ensure microbial safety. Furthermore, when processing carbonated or pressurized beverages (like beer), modeling studies show that parameters such as CO₂ content, can thickness, fill volume, and pasteurization temperature must be managed to control internal pressure and avoid package bulging. (Thongon et al.: “Mathematical modeling and optimization of pasteurization … in-package pasteurization using a tunnel pasteurizer”)
Juice: Heat treatment also helps preserve shelf stability of sensitive beverages (e.g. juice-based drinks or RTD cocktails), though with careful optimization to minimize impacts on flavor, aroma, and nutritional compounds. (Review on thermal vs nonthermal effects on sensory and stability)
Dimensions & Weight
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Dependent upon configuration
Performance
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Speed: Dependent upon configurations
Utilities
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Power: 480V, 3 Phase, 70 A
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Air: 5 CFM @ 110 PSI
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Control & Monitoring
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Touchscreen HMI for individual zone control and consumption measurements
Thermal & Process Design
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7 zones: 2 heating, 2 hold, 2 cooling, and 1 fresh water zone
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Thermal recapture for reduced energy consumption
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Central heating tank serving all zones
Construction & Layout
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304 stainless steel construction
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Standard 40” (1016 mm) deck height (with modifications available)
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Different sizes available for specific applications
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Infeed and outfeed conveying customizable
Cleaning & Accessibility
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Clean-in-place (CIP) capable
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Removable side panels for easy access
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Clear windows at infeed and discharge for observation
Product Compatibility
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Compatible with all can sizes
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Codi sproducts are warranted against defects in design and workmanship for up to 12 months after shipment.
Third-party components are covered under their manufacturer’s warranties, and we’ll support you in making any claims.
