When processing fruit juices and nectars, entrapped oxygen in the product after packing can seriously harm its quality. Flavored or enriched dairy products can be deaerated during the UHT process and greatly improves the product’s quality and shelf-life in these cases. Our deaerator vaporizes the product in a low pressure environment, which effectively separates all oxygen from the product. The vapor is then condensed and the aromas flow back into the system.

Features & Benefits

  • Improves overall boiler room efficiency
  • Removes carbon dioxide as well as oxygen
  • Compact design means smaller boiler room requirements
  • Integrated monitoring and control systems are available for the deaerator
  • Raises the boiler feedwater temperature, eliminating thermal shock in boilers


  • Handles most liquid foods in order to maintain flavors and aromas during processing

Options & Models

  • Can be equipped with a stirring mechanism to handle products with particles