Guangrui Machinery SupplyFully automatic pickled vegetable pasteurization machineThe whole machine is made of SUS304 stainless steel, and the sterilization temperature and speed can be set according to the process requirements. The machine runs smoothly, with low noise, high strength of stainless steel mesh belt, small elasticity, not easy to deform, and easy to maintain. Thoroughly solved the problem of "arbitrariness" caused by low automation in the sterilization process, strengthened the "*", and greatly improved the success rate of sterilization.

Scope of application: This machine is suitable for sterilization of soft packaged vegetable products, secondary sterilization of low-temperature meat products after packaging, especially for low-temperature sterilization of floating products, and sterilization of fragile bottled foods after heating and cooling.

Guangrui Machinery provides a complete solution to the sterilization process caused by low automation, including sterilization of various types of low-temperature meat products, ham sausages, sausages, canned fruits, juice drinks, vegetable juice drinks, pickled vegetables, pickled vegetables, pickled vegetables, soy sauce, big roots, pickled vegetables, pickled vegetables, pickled vegetables, wild vegetables, jam, jelly, soy products, yogurt, dairy products, canned foods, and other vacuum soft packaging foods, soft tube soft bottle packaging materials, glass bottle packaging pickled vegetables, pickled vegetables, jam, canned packaging materials. The pasteurizer is also suitable for blanching or pre cooking of fruits, wild vegetables, and other special fruits and vegetables. Enhanced arbitrariness and sex, greatly improving

Guangrui Machinery SupplyFully automatic pickled vegetable pasteurization machineThe principle of sterilization is that within a certain temperature range, the lower the temperature, the slower the bacterial reproduction; The higher the temperature, the faster the reproduction. But if the temperature is too high, bacteria will die. Different bacteria have different suitable growth temperatures and heat resistance. Pasteurization is actually the process of using the characteristic of pathogens that are not very heat-resistant, and treating them with appropriate temperature and insulation time to completely kill them. But after pasteurization, a small amount of harmless or beneficial, heat-resistant bacteria or bacterial spores were still retained
Pasteurized Pickled vegetables should be sterilized at 80-90 ℃ for 10-30 minutes, and can kill most harmful bacteria in Pickled vegetables. Enable a retention period of at least two years