Chili powder sterilizer

1、 Product Introduction

Shanghai MinjieChili powder sterilizerIt is a specialized equipment customized for the characteristics of chili powder, such as easy fading, flavor loss, and particle/powder morphology, based on the core technology of airflow velocity heat sterilization. The equipment is made of food grade 304/316L stainless steel material, and through precise control of sterilization temperature and time, instant sterilization of chili powder is achieved, retaining its color, spicy flavor, and active ingredients throughout the process. It is suitable for large-scale production of chili powder and is a professional solution for sterilization in the food seasoning industry.

2、 Working principle

1. Low loss airflow dispersionUsing low flow rate and gentle airflow to transport chili powder, avoiding particle damage and flavor substance volatilization, ensuring uniform contact of the material with steam heat source;

2. Intermediate temperature instantaneous sterilizationAccurately control the sterilization temperature at 70-90 ℃ (adapted to the heat-resistant characteristics of chili powder), use high enthalpy heat energy of steam to complete sterilization within 1-5 seconds, while avoiding high temperature induced pigment decomposition and flavor loss;

3. Quick cooling and odor lockingAfter sterilization, the chili powder is rapidly cooled to room temperature by low-temperature airflow, locking in the spicy flavor and natural color;

4. No residual dischargeThe pipeline adopts an anti stick coating design to avoid residual chili powder hanging on the wall, and the continuous discharge is directly connected to the packaging process.

3、 Product advantages

1. Color protection lock with low odor lossIntermediate temperature instant sterilization+rapid cooling, fully preserving the natural red pigment and spicy flavor of chili powder, with high consistency in quality compared to before sterilization;

2. Sterilization complianceAfter processing, the bacterial count of chili powder is generally ≤ 300CFU/g, and the pathogenic bacteria test is negative, which meets the hygiene standards of the food seasoning industry;

3. Exclusive adaptation for chili powderOptimize airflow parameters and sterilization time, adapt to different fineness of chili powder (coarse/fine), and solve industry pain points such as damage and wall hanging;

4. Efficient scalingThe hourly production capacity of a single unit is 50-500kg (depending on the model), supporting continuous operation and matching the batch production needs of chili powder production lines;

5. Safe and easy to maintainFood grade stainless steel material+anti sticking design, in compliance with GMP standards, with no risk of material contamination; CIP online cleaning system+PLC touch operation, easy maintenance, low failure rate.