Pasteurization is a sterilization process that uses a relatively low temperature to kill germs while keeping the nutrients and flavor of the items unchanged. The heating methods include steam and electric heating. It is suitable for the low-temperature sterilization of pickled vegetables, low-temperature meat products, sour milk products, jelly and other food and beverages. It is especially suitable for continuous sterilization operations and is an ideal sterilization equipment in the deep processing industry of fruits, vegetables and food.

The pasteurization process flow: sterilization - cooling - cleaning - drying. It can be equipped with a sterilization curve recorder to monitor the production process to achieve the production purpose of automatic efficiency, safety and hygiene. The entire process of the conveyor, sterilizer, cooler and air (drying) dryer runs continuously and is automatically controlled.

Application Range of Pasteurization Machines - Dairy Products: Such as milk, yogurt, etc. After pasteurization, the pathogenic microorganisms in milk can be killed, the shelf life can be extended, and at the same time, its nutritional components and flavor can be retained, enabling consumers to drink it safely. In the production process of yogurt, the raw milk is pasteurized before fermentation, which can ensure the smooth progress of the fermentation process and produce products with stable quality. - Juice Beverages: Including various freshly squeezed juices and reconstituted concentrated juice beverages. Pasteurization can kill the microorganisms in the juice, prevent the juice from spoiling, and can also inactivate the enzymes in the juice, reducing the loss of nutritional components and the changes in color and flavor. - Pickled Foods: Such as pickled vegetables (like kimchi, mustard tuber) and pickled meats (like cured meat, ham). For pickled vegetables, pasteurization can kill the harmful microorganisms that may be contaminated during the pickling process, ensuring the safety of the products; for pickled meats, it can further improve the hygienic quality of the products and extend the shelf life. - Canned Foods: In the production of canned foods, some heat-sensitive products, such as certain fruit cans and milk-containing cans, can adopt pasteurization to better maintain the texture and flavor of the products while ensuring the sterilization effect.