Pasteurization, also known as low-temperature sterilization or cold sterilization, is a disinfection method that uses relatively low temperatures to kill pathogens while preserving the nutrients and flavor of the items.
Features: Made of food-grade materials for reliability. Smooth and adjustable speed conveying, with materials moving along with the conveyor belt, preventing damage to the conveyed items. Low noise, suitable for environments requiring quiet working conditions. Simple structure, easy to maintain. Low energy consumption and operating costs. Equipped with a floating pressure mesh belt to prevent products from floating and滯留 due to buoyancy in water. This machine uses hot water as the medium and consists of two parts: a sterilization tank and a cooling tank. The entire unit is made of stainless steel, allowing for adjustable temperature and time based on packaging requirements. The machine features a compact structure, easy operation, and low failure rate. Heating is achieved using boiler steam or boiler hot water, making it particularly suitable for continuous sterilization operations. The equipment employs a manual-automatic temperature control system, ensuring fast water heating, even heat distribution, small temperature differences, and adjustable temperatures, making it suitable for continuous pasteurization of various products. The water bath sterilization function effectively mixes materials evenly in the medium water, enhancing the sterilization effect on items. The adjustable-speed conveyor system effectively controls the sterilization time of products, ensuring qualified completion of the sterilization process.