An over-sized pasteurizer wastes capital and runs inefficiently. An under-sized one bottlenecks your whole plant. Here is the 5-step worksheet we run with every customer before quoting.
Step 1 — Daily volume target
Take your steady-state daily output, not the marketing target. Add 20% for peak season.
Step 2 — Production window
Most KSA dairies run 12–16 productive hours per day, not 24. Divide daily volume by productive hours to get LPH.
Step 3 — Add CIP buffer
Your pasteurizer needs 60–90 minutes of CIP daily. Account for this — your effective production window is shorter than you think.
Step 4 — Add 15% headroom
Always size 15% above your computed LPH. Real production never matches the spreadsheet.
Step 5 — Match to a standard model
Round up to the next standard capacity: 1,500 / 3,000 / 5,000 / 10,000 / 15,000 LPH. Custom sizes cost 30–50% more for marginal benefit.