Zhengzhou milk pasteurization machine-pasteurization machine-sterilization machine price

Technical parameters of fresh milk pasteurizer
Volume liter, liter, liter
Sterilization temperature ℃
Power
Power supply or
Volume* * *
Sterilization Temperature ℃℃, temperature control ℃ temperature automatically controls and adjusts the sterilization temperature as needed.
The sterilization time can be set as needed.
The tank material of the equipment is high quality/
The mixing system is mechanically sealed with paddle mixing, digital display stepless speed regulation, automatic circulation mixing system (sanitary milk pump)
Heating method, jacket Type heating, micro superheated water generator heating
Cooling method: tap water cooling or refrigeration compressor cooling.
, Automatic temperature control and adjustment, simple and convenient operation
, The equipment comes with a low-level feeding tank, which is convenient for feeding. One person can easily complete the entire production
, All products of the pasteurizer are in contact The components are all made of stainless steel, the casing gaskets and seals are made of food-grade rubber, and the product pipe connections use sanitary pipe fittings, which comply with the food safety testing standards required by the national health department.
Principle of sterilization of pickles pasteurization machine, pasteurization of fresh milk, food and beverage pasteurization machine
The principle of sterilization is that within a certain temperature range, the lower the temperature, the slower the bacterial reproduction and the higher the temperature. , the faster they reproduce. But if the temperature is too high, the bacteria will die. Different bacteria have different optimal growth temperatures and heat and cold resistance. Pasteurization actually takes advantage of the fact that pathogens are not very heat-resistant and uses appropriate temperature and holding time to kill them all. However, after pasteurization, a small number of harmless or beneficial, relatively heat-resistant bacteria or bacterial spores remain.