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Help CenterBamboo Shoot Pasteurizer, Sterilization Equipment for Bottled Fruit Wine, Fruit Juice, Coffee and Beverages, Pickled Vegetable Sterilization Production Line
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Adopt the low-temperature long-time (LTLT) or high-temperature short-time (HTST) pasteurization process. The conventional temperature control range is 60 - 95°C. Through constant temperature insulation in a hot water/steam water bath, pathogenic bacteria such as Escherichia coli, yeast, and mold in the materials are killed. At the same time, the original taste, nutrition, and color of the food are retained to the greatest extent, and the flavor of the food materials will not be damaged like high-temperature and high-pressure sterilization. After the sterilization is completed, a rapid cooling section is provided to inhibit the continuous cooking by the residual temperature and prevent the materials from becoming soft and rotten and deteriorating.
The whole machine is made of 304 food-grade stainless steel, which is corrosion-resistant and easy to clean, meeting the QS/SC production standards of food factories;
Temperature control system: Intelligent electric control box, PID automatic constant temperature, the temperature can be precisely adjusted within ±0.5°C, no manual monitoring is required;
Heating methods: Three options are available: steam heating, electric heating, and heat-conducting oil heating. If the factory is connected to a steam boiler, the steam model is preferred as it has lower energy consumption;
Conveying structure: High-temperature-resistant stainless steel mesh belt with baffles to prevent floating and prevent the materials from piling up and deviating;
Supporting modules: Automatic water replenishment, overflow sewage discharge, circulating hot water pump, feeding and discharging elevators, and air-cooled blow dryer are integrated and supporting.
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