WAVE Technology System
- 1,000 - 10,000 liters/hour
- Different Capacities Available
- Sanovo Process
- Industries
- Food and beverage
- Liquid Eggs
Liquid Eggs
Heat Treatment
The WAVE pasteurization is giving the longest shelf life with the minimum protein denaturation for liquid egg.
The pasteurization of liquid egg is one of the most complex pasteurization processes of liquid products due to the sensibility of the egg proteins to heat and the consequent loss of functionality in the final product if an extremely strong pasteurization is applied.
The killing rate with the WAVE pasteurization is far superior to the killing rate at standard temperatures in traditional pasteurization systems. The heating time and the holding time for the WAVE system are designed in order to have the minimum effect on the denaturation of the product.
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Peter Kidmose Jensen
Global Sales Manager
Frank Eglin
Regional Sales Manager, Europe
Clark Cronquist
Regional Sales Manager, USA & Canada
Hareindren Salvaratnam
Regional Sales Manager, South East Asia
Nongnard Jaroensri
Sales Manager
Thomas Rubæk
Managing Director, PROCESS
Steven Sui
Managing Director, China
Go Tsukahara
Sales & Product Manager, Japan
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