With SANOVO WAVE TECHNOLOGY, a processor can achieve 10 times more bacterial inactivation compared to any other pasteurizer, with extremely low impact on functional properties. The SANOVO WAVE reduces the fouling in the plant. This allows an increase of the productivity and fewer C.I.P cycles, with strong benefits on the economic balances of the whole process. Furthermore, it is possible to pasteurize the product at higher temperatures, to have safer products, and longer shelf life.