Structure Features
The whole production line adopts pasteurization technology, which is used for low-temperature sterilization of food such as jelly, pudding, yoghurt, fruit juice and pickled vegetables. The process flow is: sterilization → cooling → air drying → finished product discharge.
Consisting of conveying equipment, sterilizing equipment, cooling equipment and air-drying equipment, the production line enables continuous automatic operation and is equipped with an automatic temperature regulation function.
Main technical data:
Production capacity: 0.5-8 tons/hour
Sterilizing time: 15-20 mins
Sterilizing temperature: 80℃-85℃
Sterilizing stoving form: electric heating or steam
Net conveyor width: 500-1500mm
Total power: 3kw-22kw
Power source: 380V/50HZ
