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Pasteurizer is the machine that adopts pasteurization method. It’s a type of food pasteurizer. The pasteurization method is used to automatically adjust the temperature of various packaged products, vegetables or canned foods, and the hot water temperature in the sterilization tank is controlled between 85-95 degrees Celsius, which can not only achieve a sterilization effect, but also ensure that nutrients such as protein do not fluctuate within a large temperature range, thus maintaining the original quality of the food.
There’re more application. Potato Paste Pasteurizer will sterilize potato products at high temperature to ensure food safety.
The automated production line of potato sauce and vegetable sauce can greatly improve production efficiency, reduce labor costs and ensure stable product quality.
It’s also jam sterilization equipment. For example, orange jam, strawberry jam and blue berry jam all can be sterilized by it as a fruit jam pasteurizer.
Each device function
1. Washing machine: used to remove dirt, impurities and residual pesticides on the surface of potatoes and vegetables.
2. Peeling machine: efficiently remove the skin of raw materials such as potatoes to improve the utilization rate of raw materials.
3. Crusher: crush the washed and peeled raw materials into particles or pulp suitable for cooking sauce.
4. Sauce pot: heat and cook the crushed raw materials to soften and mature them and promote the formation of flavor.
5. Mixing tank: used to accurately add various seasonings, additives, etc. according to the formula to mix the sauce.
6. Sterilization equipment: kill microorganisms in the sauce and extend the shelf life of the product.
7. Filling machine: quantitatively fill the prepared and sterilized sauce into the packaging container.
8. Capping machine: seal the packaging container after filling to ensure product quality.
Sterilization operation - pasteurization
① Preheating: The prepared sauce is transported to the pasteurizer through a pipeline for preheating. The preheating temperature is generally 60-70℃ and the preheating time is 5-10 minutes.
② Sterilization: Heat the preheated sauce to the sterilization temperature, generally 70-85℃, and keep the sterilization time for 15-30 seconds. The sterilization temperature and time should be adjusted according to the nature of the sauce and the microbial contamination.
③ Cooling: The sterilized sauce should be cooled to room temperature in time, and cold water or ice water can be used for cooling.
Pasteurizer is the machine that adopts pasteurization method. It’s a type of food pasteurizer. The pasteurization method is used to automatically adjust the temperature of various packaged products, vegetables or canned foods, and the hot water temperature in the sterilization tank is controlled between 85-95 degrees Celsius, which can not only achieve a sterilization effect, but also ensure that nutrients such as protein do not fluctuate within a large temperature range, thus maintaining the original quality of the food.
There’re more application. Potato Paste Pasteurizer will sterilize potato products at high temperature to ensure food safety.
The automated production line of potato sauce and vegetable sauce can greatly improve production efficiency, reduce labor costs and ensure stable product quality.
It’s also jam sterilization equipment. For example, orange jam, strawberry jam and blue berry jam all can be sterilized by it as a fruit jam pasteurizer.
Each device function
1. Washing machine: used to remove dirt, impurities and residual pesticides on the surface of potatoes and vegetables.
2. Peeling machine: efficiently remove the skin of raw materials such as potatoes to improve the utilization rate of raw materials.
3. Crusher: crush the washed and peeled raw materials into particles or pulp suitable for cooking sauce.
4. Sauce pot: heat and cook the crushed raw materials to soften and mature them and promote the formation of flavor.
5. Mixing tank: used to accurately add various seasonings, additives, etc. according to the formula to mix the sauce.
6. Sterilization equipment: kill microorganisms in the sauce and extend the shelf life of the product.
7. Filling machine: quantitatively fill the prepared and sterilized sauce into the packaging container.
8. Capping machine: seal the packaging container after filling to ensure product quality.
Sterilization operation - pasteurization
① Preheating: The prepared sauce is transported to the pasteurizer through a pipeline for preheating. The preheating temperature is generally 60-70℃ and the preheating time is 5-10 minutes.
② Sterilization: Heat the preheated sauce to the sterilization temperature, generally 70-85℃, and keep the sterilization time for 15-30 seconds. The sterilization temperature and time should be adjusted according to the nature of the sauce and the microbial contamination.
③ Cooling: The sterilized sauce should be cooled to room temperature in time, and cold water or ice water can be used for cooling.