1. sterillizing : no more than 115C 2. full automatic or semi automatic 3. PLC control 4, plate typr or tubular type
Application:
It is used for sterilization of fluid food such as juice, syrup, condensed juice and jam (tomato sauce Brix36-38 and apricot jam) before aseptic filling. This series include casing pipe style sterilizer; tubulature style sterilizer.
Working principle:
Sterilization is realized through hot water cycling for 30 minutes under high pressure. After sterilizing, the system will enter production step with the temperature decreased to production temperature.
After the previous treatment, material will enter the containing chamber. The transfer pump will convey the material to casing pipe heat exchange unit for pre-heating.
At last, the material will be heated in the heat exchanger and remain in temperature keeping tube for a required time to get effective sterilization result.
Material will be cooled to packaging temperature through grade one and grade two cooling. Grade one cooling is realized by heat recycling.
Machine construction and technological feature:
The machine includes material container, tubulature heat exchanger, high pressure pump, retainer, airtight water barrel, hot water generator and control cabinet, etc.
Mirror surface welding is used to keep the tube connection smooth and to reduce the material remained.
Corrugated tube is used to reduce heat distortion stress.
Without full sterilization, it will return to tube automatically to keep the system aseptic.
Aseptic valve, connection flange in cooling tube is protected by steam.
Through heat recycling, the heat transfer efficiency is improved and power resources are saved.
Liquid level and temperature will be real-time controlled by touch-screen computer.
fruit puree pasteurizer
