What is the principle of milk pasteurizer work
The working principle of milk pasteurizer is in a certain temperature range, the lower the temperature is, the slower the bacteria will propagate; the higher the temperature is, the faster the bacteria will propagate. But if the temperature is too high, the bacteria will die. Different bacteria have different growth temperature, heat and cold resistance. Pasteurization is actually the use of pathogens is not very heat-resistant characteristics, with appropriate temperature and heat preservation time processing, to kill all of them. However, after pasteurization, a small number of harmless, beneficial and heat-resistant bacteria or bacterial spores remain. In the food, beverage, pharmaceutical and other industries, it is required to sterilize some packaged products in water bath. The packed product is placed on the adjustable stainless steel mesh belt, and enters the sterilization box in sequence under the function of the conveyor belt. After sterilization by “high temperature water as the medium”, the conveyor belt cools the box evenly, so as to meet the sterilization requirements of the product. The series of equipment runs continuously, and sterilized packaging products are continuously sent to the next production process.
First of all, the small scale milk pasteurizer covers an area of only 2 or 3 square meters, which is very convenient to move.In addition, sterilization can be set according to our needs.It has automatic circulation mixing system, which is easy to use and understand.Machine heating speed, high efficiency, not like some products on the market waste time, but also consume more energy.
The sterilizer is equipped with 360 degree rotating spray, which can effectively clean the places that cannot be cleaned manually.