For thermal deactivation, the yeast is heated to its deactivation temperature. The yeast flows through a special heat exchanger and then into a holding zone. Hot water or steam can be used as the heating medium. In the holding zone, the yeast is kept at the deactivation temperature for a specified time. Typically, 10 seconds at 75 °C is sufficient to deactivate the yeast. This process destroys all living cell membranes. For efficient energy use, the deactivation system can be designed as a two-stage system with a regeneration zone. The first stage involves heat recovery. The live yeast is heated as it flows counter-currently to the already deactivated, hot yeast. Heat from the deactivated yeast is fed back into the process. In the second stage, the yeast is heated to the desired deactivation temperature by the heating medium.


 
 Constant deactivation with highly precise process control
 
 Heat recovery for efficient energy use and low operating costs
 
 Customized modular design with standard PLC
 
 Frame-mounted for easy installation and commissioning
 
 Hygienic design and full CIP capability