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Help CenterJuice, Pickled Vegetables, Beer Pasteurizer, Meat Product Pasteurization Production Line, Spray-type Pasteurization Equipment
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The pasteurizer is a dedicated low-temperature sterilization equipment for the food processing industry. Different from high-temperature sterilization equipment, it adopts a dual sterilization process of low-temperature water bath/spray, relying on the controllable low-temperature sterilization technology at 65℃-95℃. While killing harmful pathogenic bacteria such as Escherichia coli, Salmonella, and Staphylococcus aureus, it completely retains the original taste, color, and nutritional components of the ingredients, extending the normal-temperature/refrigerated shelf life of products from the root and avoiding problems such as ingredient aging, nutritional loss, and poor taste caused by high-temperature sterilization. It is a necessary sterilization supporting equipment for current deep-processing enterprises of ready-to-eat vegetables, aquatic products, dairy products, pickled vegetables, beverages, and traditional Chinese medicinal materials.
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