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Water-bath continuous canned jam tunnel pasteurizer

Name:Water-bath continuous canned jam tunnel pasteurizer
Details :

一, the origin of pasteurization
The production of pasteurization comes from Pasteur's efforts to solve the problem of beer acid. At that time, the French wine industry is facing a headache, that is, beer will become sour after brewing, simply can not drink. And this acid phenomenon also occurs frequently. Pasteur was invited to study the problem. After a long period of observation, he found that the culprit of the beer is lactic acid bacteria. Nutrition-rich beer is simply the growth of lactobacillus paradise. Take a simple way to boil is to kill lactobacilli, but this way the beer will be boiled. Pasteur tried to use different temperatures to kill Lactobacillus without destroying the beer itself. Finally, the result of the Pasteur study is: to 50 to 60 degrees Celsius temperature of beer for half an hour, you can kill the beer in the lactobacilli and spores, without having to boil. This method saved the French wine industry. This sterilization method is also known as "pasteurization."
The principle of sterilization is in a certain temperature range, the lower the temperature, the slower the bacteria multiply; the higher the temperature, the faster the breeding. But the temperature is too high, the bacteria will die. Different bacteria have different optimum growth temperature and heat resistance, cold tolerance. Pasteurization is actually the use of pathogens is not very heat-resistant features, with the appropriate temperature and holding time to deal with all the kill. But after pasteurization, still retain a small part of harmless or beneficial, more heat-resistant bacteria or bacterial spores,
二, the technical characteristics of equipment:
1, equipment in addition to motor, bearings and other standard parts are made of stainless steel SUS304 / 2B material, in full compliance with export food hygiene requirements.
This machine series is suitable for sterilization of vegetables such as vegetables, dehydrated vegetables, pickled vegetables, low temperature meat products, dairy products and so on. Sterilization temperature, speed can be set according to process requirements.
2, the machine uses SUS304 stainless steel mesh belt, mesh belt with high strength, small scalability, not easy to deformation, easy maintenance and other characteristics, the whole operation balance, low noise, greatly improving the work efficiency.
3, the local heating source for the steam heating, with automatic control into the steam device, the maximum reduction in energy waste.
4, the machine drive system using speed gear motor, conveyor belt conveyor speed adjustable, sterilization process with "arbitrary."
三,product specifications and performance parameters


Drinking the pool

Cooling pool

Total power of equipment

1.1  KW

1.1 KW

Consumption of steam

1 T / h


Mesh width

800 mm

800 mm

Production capacity

0.8-1.5 / h

0.8-1.5 / h

Equipment dimensions(mm)



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