One The range of viscosity is very large. The pH value of the environment is 1~14. It is suitable for aseptic production of fresh milk, pasteurized milk, yogurt, flower and milk, juice, tea drinks, grapes, wine, ice cream, soymilk, milk drinks, longevity milk, jam, sauce and other products. The quality and freshness of the products processed by the UHT sterilization system can be maintained for 3~6 months at room temperature without adding any preservatives.
Two The equipment is fully automatic or semi-automatic computer control, touch LCD screen operation;
Three And instantaneous treatment to maintain the original flavor of the product;
Four And PID temperature control system. The sterilization temperature is recorded in real time on the recorder.
Five The product heat treatment process is uniform, the heat recovery rate is as high as 90%.
Six There is no contact point in the tube, no sanitary corner, the product will not adhere to the tube, and bellows form a higher turbulence in the sterilization process, and there is self cleaning effect in the process of material flow, so it is not easy to form fouling and pollution in the pipe.
Seven Longer running time and better CIP self cleaning effect;
Eight Less spare parts and lower running cost;
Nine It is easy to install, check and remove, and convenient for pipeline maintenance.
Ten The equipment is hygienic stainless steel with reliable material and high product pressure.
Two, equipment structure:
The tubular sterilizer is mainly composed of material system, high temperature hot water system, degassing system (optional), high pressure homogenizing system (optional), and CIP system.
The system consists of aseptic system (optional) and control system.
1. The technological parameters needed for the selection of the tubular sterilizer: the nature of the material, the sterilization process, and the special requirements.
Two Auxiliary equipment: gas storage tank, air compressor, water storage tank, boiler. (need customer self matching, or our company's customized).