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The high temperature sterilization of food is very important for a food processing plant! It has the following two characteristics:
1. One time. The high-temperature sterilization work must be completed at one time from the beginning to the end. The shelf life of the food can reach more than one year after the one-time sterilization, and the period cannot be interrupted for a long time, and the food cannot be repeatedly sterilized.
2. The abstraction of the sterilization effect. The sterilized food cannot be detected with the naked eye, and the bacterial culture test also takes a week. Therefore, each of our sterilizers has a computer temperature display and a mercury temperature display with dual insurance temperature control.
Based on the above characteristics, this requires manufacturers to ensure the hygienic uniformity of the entire food processing chain and ensure that the initial amount of bacteria in each bag of food is equal before bagging, so as to ensure the effectiveness of the established sterilization formula. The second requirement is to have sterilization equipment with stable performance and accurate temperature control, and implement the established sterilization formula without failure and minimal error to ensure the standard and uniformity of the sterilization effect.
Application of Pasteurization Kettle:
Pasteurization kettle is used in the food industry to pasteurize a wide range of food items, including:
1. Dairy products: Milk, cream, cheese, yogurt, butter, etc.
2. Fruit juices: Orange juice, apple juice, grape juice, etc.
3. Sauces: Tomato sauce, mayonnaise, ketchup, etc.
4. Other liquid food items: Egg liquid, bean paste, honey, beer, etc.
| Model | HT-SJG700 |
| Volume | 0.5 cubic meters |
| Material | SUS304 stainless steel |
| Heating method | steam heating |
| Working temperature | <135 ºC |
| Working pressure | <3MPa |
| Size | 1750 * 1000 * 1400mm |
If you need further information, welcome to contact us freely!
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