Pasteurization tankBased on the pasteurization method, utilizing the heat intolerance of pathogens, microorganisms are killed at appropriate temperatures and holding times. The workflow is as follows:

Temperature control: Control the temperature of the hot water in the sterilization tank between 60-85 ℃ (the specific temperature is adjusted according to the type of food and process requirements), and use a temperature controller to convert the set PU value (pasteurization unit, the sterilization effect caused by 1 minute at 60 ℃ is one PU value) into the actual control temperature curve of each temperature zone of the water tank.

Graded processing: Materials pass through multiple temperature zones in sequence through chains or mesh belts, including step-by-step heating and preheating, sterilization, and step-by-step cooling and lowering.

Sterilization effect: By accurately controlling temperature and time, it kills major pathogenic bacteria (such as Salmonella and Escherichia coli) while retaining some harmless or beneficial heat-resistant bacteria (such as bacterial spores), maintaining the natural properties and nutritional content of food.

Type:

Water bath pasteurization tank: The material is soaked in a constant temperature water tank and slowly heated for sterilization. It is suitable for bagged food, flexible packaging, etc.

Tunnel type pasteurization tank: The product enters the tunnel and is gradually heated to the sterilization temperature by spraying hot water. After a certain period of insulation, it is cooled by spraying cold water. It is mainly used for bottled or canned beverages.

　　Pasteurization tankIt is widely used for sterilization of dairy products, fruit juice drinks, beer, Baijiu, tea drinks and other liquid foods, as well as sterilization of vegetables, pickled vegetables, bean products and other foods, blanching or precooking of fruits, wild vegetables and other processes.