The sterilizer kills microorganisms on products, packaging materials, packaging aids, packaging materials, etc., and reduces them to the allowable range. It is used for continuous sterilization of fruit and vegetable puree, raw juice, concentrated juice, milk, juice drink or similar products. High viscosity or heat sensitive food and beverage products; products with large fiber and pulp particles; products with high acidity and corrosive to dead corners; low acid sterile granular products: milk, yogurt, cream, cheese, eggs Liquid, chocolate, syrup.
The product includes three parts: regeneration, heating and cooling, and the sheet and tube sterilization can be combined in various forms with two separate heating and cooling sections for on-line homogenization. The temperature of the product can reach 150 °C. All parts of the equipment that come into contact with the product are made of 316 stainless steel, the plate gaskets and seals are made of food grade fluoro rubber, and the product piping is connected with DIN sanitary fittings. On the display output, the machine is equipped with touch screen and PLC program control, which dynamically reflects various parameters such as temperature and flow of the product, and can select pressure gauge or digital sensor according to user requirements. This equipment is therefore capable of simulating most industrial production conditions in the laboratory.
Here are a few things to keep in mind when using a pasteurizer:
1. When cleaning, ensure that the supply of concentrated acid and alkali is sufficient.
2. For a long time of low temperature, check whether the butterfly valve of the ice water inlet and outlet is closed.
3. Whether the cooling water is turned on when the homogenizer is cleaned; when cleaning with a single-effect falling film cleaner, check the evaporation chamber.
4. When the conductivity meter of the cleaning circuit does not change for a long time, immediately check all valve actions, especially whether the manual valve is open.