Water bath pasteurization production line is designed for tomato sauce, low-temperature meat products, pickled vegetables, beverages, and other products, mainly for soft packaging or some bottles/cans packaging. It kills pathogenic bacteria without damaging the original flavor and nutrition of the products, thereby significantly extending their shelf life.

The entire production line integrates sterilization, cooling, and drying, achieving automated continuous working.

Core sections and machines:

Sterilization section:

The core processing. The food materials are effectively killed by pathogenic bacteria through sufficient sterilization time (10-40 minutes, adjustable) in hot water at 60-95 ℃ (Different food materials, different temperature). The equipment ensures uniform and constant water temperature through steam heating and circulating water pumps.

Machine: Water bath pasteurizer.

Cooling section:

To prevent the residual temperature from continuing to heat and affecting the taste of the food materials, the sterilized materials need to be quickly cooled. It is usually divided into two stages: Pre-cooling and cooling. The temperature is lowered to room temperature of 20-30 ℃ finally by using normal water or forced ice water. (Or equipped with a water chiller)

Machine: Water cooling machine.

Drying section:

After cooling, a large number of water droplets will condense on the surface of the food packaging. By using vibration drainage and strong flow air drying machine, the packaging surface can be quickly dried for easy labeling and packaging, while preventing bacterial growth in humid environments.

Machine: Vibrating sieve+air dryer.