Juice Pasteurization Tank

Juice pasteurization tank is in a certain temperature range. The lower the temperature, the slower the bacteria reproduce. The higher the temperature, the faster the bacteria reproduce. But if the temperature is too high, the bacteria will die. The working principle of the machine is to take advantage of the fact that the pathogen is not very heat-resistant and treat it with appropriate temperature and heat preservation time to kill it all.

Juice pasteurization tank is applicable to the sterilization of vacuum soft packaged food, low-temperature meat products, ham sausage, sausage, fruit, juice drinks, vegetable juice drinks, pickled vegetables, Pickled vegetables, salted vegetables, pickled vegetables, big roots, pickles, mustard tuber, wild vegetables, jam, jelly, bean products and other vacuum soft packaged food, flexible tube soft bottle packaging, glass bottle packaging. The pasteurizer is also suitable for blanching or precooking of fruits and vegetables.

Juice pasteurization tank is made of SUS304 stainless steel, and the sterilization temperature can be set according to the process requirements. The pasteurizer is stable in operation, low in noise, small in flexibility, not easy to deform and easy to maintain. It solves the "randomness" caused by the low degree of automation in the sterilization process, strengthens the "consistency" and greatly improves the success rate of sterilization.

Juice pasteurization tanks are designed to heat milk and other dairy products to a specific temperature for a set period of time in order to eliminate harmful bacteria and other microorganisms. These pots are typically made of stainless steel and feature a heating element, temperature sensors, and a control panel.

The process begins with the filling of the pasteurization pot with milk or other dairy products. The heating element is then turned on and the temperature of the product is slowly raised to the desired temperature. Temperature sensors are used to monitor the temperature of the product, ensuring that it remains within a specific range.

Once the product has reached the desired temperature, it is held at that temperature for a specific period of time in order to kill any harmful microorganisms present. This time can vary depending on the product being pasteurized and the specific industry regulations in place.

After the holding period is complete, the product is rapidly cooled to prevent further growth of microorganisms. The pasteurized product can then be packaged, stored, and distributed for sale.

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