Pasteurizers are the items of equipment used to pasteurize milk and other liquid foods, applying controlled heat for defined holding times to destroy most microorganisms present. Plate heat exchangers dominate dairy plants, regenerating heat between incoming cold and outgoing hot product for energy efficiency while precisely achieving pasteurization temperatures, while batch vats suit small-scale and artisanal producers. Tubular and scraped-surface designs handle viscous or particulate products. Accurate temperature control, verified holding times, and fail-safe diversion valves that reject under-processed product are critical, and chart recorders or digital logs document every run for regulatory compliance. Proper cleaning-in-place keeps heat-transfer surfaces efficient and hygienic.