Equipment Introduction

Pasteurization is an important disinfection method commonly used in the food industry in recent years. This equipment uses low temperatures (generally between 60 ℃ and 90 ℃) to heat and treat food within a specified period of time, achieving the goal of killing microbial nutrients. It is a method that can achieve disinfection without damaging food quality, and maximizes the preservation of the original flavor and nutritional value of food. Pasteurization is safe, hygienic, and reliable, in line with national food standards. It is deeply loved by consumers and has a very good market development prospect. The transmission of this machine adopts a speed regulating deceleration motor, and the mesh belt runs smoothly. Except for standard components such as fans and motors, all of them are made of high-quality 304 stainless steel. This machine is mainly suitable for sterilization and drying of low-temperature meat products, fruit and vegetable products, and other products.

Main Principle

Within a certain temperature range, the lower the temperature, the slower the bacterial growth, and the higher the temperature, the faster the growth (the suitable temperature for microbial growth is generally 28 ℃~37 ℃). Pasteurization is actually the use of the pathogen's not very heat-resistant characteristics, treated with appropriate temperature and insulation time, to completely kill it. But after pasteurization, if the temperature is too high, the bacteria will die. Different bacteria have different optimal growth temperatures and heat and cold resistance abilities. Still retaining a small portion of harmless or beneficial, heat-resistant bacteria or bacterial spores.

Features: Using food grade materials that are safe, reliable, and pollution-free. Smooth conveying, adjustable speed, and the material moves along with the conveyor belt, which can avoid damage to the material. Low noise, suitable for work environments that require quietness. The structure is simple and easy to maintain. Low energy consumption and low usage cost. The equipment is equipped with a pressure mesh belt to prevent the product from floating and being trapped in water due to buoyancy. This machine uses hot water as the medium and is divided into two parts: a sterilization tank and a cooling tank. It can be made of SUS304 stainless steel as a whole, and the temperature and time can be adjusted according to the requirements of the packaging. The machine has a compact structure, easy operation, and low failure rate. The heating method uses boiler steam, which is particularly suitable for continuous sterilization operations. The equipment adopts a manual temperature control system, with fast and uniform water quality heating, small temperature difference, and adjustable temperature, suitable for continuous pasteurization of different products. The water bath sterilization function can effectively mix materials evenly in the medium water, providing sterilization effect on items. The adjustable speed conveying system can effectively control the sterilization time of products. Qualified completion of product sterilization process,

Scope of Application

Packaged pickled vegetables, kimchi, milk, canned goods, mushroom sauce, seasonings, meat and poultry products, and other canned and bottled series products are subjected to high-temperature (boiling water) continuous sterilization, then automatically enter the cooling section for rapid cooling, and then enter the air drying machine for air drying. After that, they can be quickly packed. And improve the shelf life and reduce labor intensity.