Process requirements and heat treatment effects of fruit and vegetable plate sterilizer
The fruit and vegetable plate sterilizer mainly uses its spray plate system when operating. The system structure is simple and practical. The spray rod system of the fruit and vegetable plate sterilizer also has the characteristics of uniform spray water distribution. The whole equipment is mainly used for Pasteurized milk, yogurt, fancy milk, juice, tea drinks, beer, ice cream, milk drinks, concentrated juice, wine, etc.
The fruit and vegetable plate sterilizer is fully automatic. When the operation is carried out, the advanced computer program is used to control the PLC technology. According to the set process requirements, the whole process of production operation control is carried out, and the CIP cleaning program is provided for automatic cleaning. The output of the fruit and vegetable plate sterilizer is mainly regulated by the flow controller in the feed system, and the homogenizer is used to control the flow when the full flow homogenization mode is adopted.
The fruit and vegetable plate sterilizer is equipped with a series of spray zones, each of which has a different operating temperature. The incoming container is gradually heated up to the desired temperature and heat treatment effect. Also, the cooling of the container is also gradually lowered from the holding temperature to the temperature required for the outlet portion.