What must be done to the inlet lines and openings of the vat pasteurizer during the process of pasteurization?

During the pasteurization process, the inlet lines and openings of the vat pasteurizer must be disconnected and capped to prevent contamination. This is crucial for maintaining the quality and safety of the product being pasteurized. Capping the openings ensures that no external contaminants can enter the system during the heat treatment, which could compromise the effectiveness of pasteurization and potentially result in food safety risks.

Maintaining a closed system allows for controlled heating and cooling, facilitating the desired temperature and holding times required to effectively kill harmful microorganisms. It also reduces the risk of introducing new organisms that could lead to spoilage or health hazards.

Thus, ensuring that the inlet lines and openings are disconnected and capped during pasteurization is a critical step in the process to uphold the integrity of the pasteurization operation and comply with safety standards.