Vacuum packaging can insulate oxygen, but cooked food is out Fungi are the guarantee of food safety Core link of integrity and quality. Traditional steam or water boiling sterilization is characterized by uneven heating, low efficiency, easy package damage and other pain points. However, our water-soaked sterilizer provides high efficiency for cooked food enterprises through innovative technologies Efficiency and precision Energy conservation
Vacuum packaging can insulate oxygen, but cooked food is out Fungi are the guarantee of food safety Core link of integrity and quality. Traditional steam or water boiling sterilization is characterized by uneven heating, low efficiency, easy package damage and other pain points. However, our water-soaked sterilizer provides high efficiency for cooked food enterprises through innovative technologies Efficiency and precision Standard and energy-saving solution.
The cooked meat in vacuum packaging is thick, and the traditional method is easy to form cold spots to cause extinction Incomplete bacteria. Our water-soaked sterilizer uses water as the heat transfer medium. After the preheated sterilized water is injected into the lower tank, it completely immerses the food. The hot water is recycled every 2 minutes through the large-flow circulating pump. This “total immersion” mode allows the heat to quickly penetrate the packaging to the food With steam auxiliary heating, it only takes 8-15 minutes to reach 121 ℃ Temperature error of bacteria shall be controlled within ± 0.3 ℃ to realize high temperature short-time sterilization.
Six core advantages of our water immersion sterilizer
Precise temperature control and pressure to protect the original smell of the product
With advanced PLC control system, the temperature accuracy reaches ± 0.5 ℃ and the pressure control accuracy is ± 0.05Bar. Linear or ramping temperature rise mode can be selected according to different products to avoid taste deterioration and nutrient loss caused by temperature fluctuation, so as to completely retain the original flavor of food materials while maintaining the normal temperature for 9-12 months.
360 ° without dead corner and heated evenly
The liquid flow switching device can change the water flow direction in the tank and realize uniform water flow distribution at any vertical and horizontal position to ensure each product tray The heart gains uniform heat. The vacuum packed pork, rice noodles and other products can be heated evenly without being deliberately and orderly placed, completely solving the industry problem that irregular shaped products are easy to float and accumulate.
High Energy-saving and reduction of production cost
Double-tank hot water circulation system is adopted. After sterilization, the hot water is automatically recovered to the upper tank for storage and insulation, which can be reused, and the comprehensive energy consumption is reduced by over 30%. The preheating mechanism enables high starting point and fast speed of temperature rise, more obvious energy saving effect in continuous production and 50% increase in batch processing capacity.
Intelligent automation ensures production safety All in all
The whole process is automatically executed by DTS program according to the preset formula Fully interlocked and mechanically locked to eliminate misoperation risks. The equipment supports two modes: static mode and rotary mode. Rotating mode enables high viscosity products to be heated quickly and evenly through 360 ° rotation, truly realizing “one-touch sterilization”.
Protect the integrity of the package and prevent the bag from swelling or breaking
The unique pressure balancing system automatically regulates the pressure in the kettle according to the pressure resistance of the packaging material. Buoyancy of water enables the flexible packaging bag to obtain effective support under high temperature and high pressure, so as to avoid deformation or crack caused by internal and external pressure difference, and the yield of product is increased to above 99.5%.
Flexible adaptability to multi-category production
The equipment can set pressure parameters freely, and is widely used in flexible packaging bags, PP/HDPE bottles and other packaging forms. Whether it is bagged pork, vacuum rice noodles or instant food, the production can be completed on the same equipment by adjusting the parameters, and the equipment utilization rate is very high.