Sterilization is one of the basic thermal treatment process employed in foodstuff processing. Mainly, it is based on a very intense heating treatment of a product. Continuous pursuit of food manufacturers to reduce the costs of food production with simultaneous increase in its safety and quality makes that sterilizer producers develop technologies that meet the expectations of food sector producers. The essence of these technologies is intensification of heat exchange processes which aim is decrease of processing time and thereby decrease of costs. Technical solutions are focused on four main areas, namely: change of a process physical parameters, choose of an adequate heating medium and insulation material, and finally on relative motion of a batch.