Suitable for Tube juice, Tube Jelly, Cup Jelly, Bar Bag Juice, Tin Bag Food/Beverage, Ice-Cream Stick etc.

Pasteurization temperature is adjustable within 65-98℃ whicg is heated by steam to save energy.

Pasteurization with hat water bath, by which the products are immersed in the heated water for pasteurization.

Suitable for the products with low weight and easily floating.

Transmission conveyor with double layer belt fixing products during moving to avoid the uneven pasteurization caused by the product floating.

Comparing with the high-temperature sterilization, Low-Temperature Sterilizer is equipped with low-temperature pasteurization can perform pasteurization without destroying the nutritional content and taste of the food itself, so as to make the food more delicious. Preserving pasteurized food at low temperature or normal temperature can maintain the original taste and nutrition.

The Sterilizer is equipped with a circulation pump to allow the water in the Sterilizer to flow to ensure a uniform water temperature. 

The outer tank is provided with an insulation layer to reduce heat loss and save energy. (Optional)

A steam outlet is provided at the upper end of the device, and excess exhaust gas is discharged from the exhaust port. 

The upper cover can be lifted while cleaning the inside of the sterilizing tank, and the lower end is provided with a oulet drain for convenient sewage discharge and cleanness. After the material is sterilized, it is transported to the cooler through the mesh belt to cool the entire pasteurization process.

The Sterilizer could be combined with water cooler, air dryer and steam dryer into the production line to improve the automation of food processing.

Applications of  Sterilization for Food, Beverage, Sweet & Snack Products in Bottle, Cup, Tube and Bag

The Food, Beverage, Sweet & Snack Products in Bottle, Cup, Tube and Bag production line such as Cup Jelly typically uses a water bath type low-temperature sterilizer for sterilizing Food, Beverage, Sweet & Snack Products in Bottle, Cup, Tube and Bag products after filling the jelly. This type of sterilizer uses a water bath to heat the Food, Beverage, Sweet & Snack Products in Bottle, Cup, Tube and Bag products to a high temperature for a certain period of time to achieve sterilization. The  Food, Beverage, Sweet & Snack Products in Bottle, Cup, Tube and Bag products are then cooled down afterwards before being packaged.

In addition to the water bath type low-temperature sterilizer, some Food, Beverage, Sweet & Snack Products in Cup, Tube and Bag production lines may also use a UV sterilizer or ozone sterilizer to sterilize the air and surfaces inside the production area to maintain a clean and hygienic environment. However, these sterilizers are not directly used for sterilizing the cups and film.

What are the models of sterilizer? 

There are various models of sterilizers, including steam sterilizers, dry heat sterilizers, chemical sterilizers, radiation sterilizers, and low-temperature sterilizers. Each type of sterilizer has its own advantages and limitations, and the choice of sterilizer will depend on the specific requirements of the product and production process.

What are the key points of choosing sterilizer? 

When choosing a sterilizer, some key points to consider include:

• Type of sterilization: The type of sterilization required will depend on the nature of the product and the level of sterilization needed. For example, some products may require high-temperature steam sterilization, while others may require low-temperature sterilization with hydrogen peroxide or other chemical agents.
• Capacity: The capacity of the sterilizer should be suitable for the production volume of the facility. The sterilizer should be able to handle the required volume of products efficiently and effectively.
• Sterilization time: The sterilization time should be optimized to ensure effective sterilization while minimizing product degradation and cycle time.
• Operating cost: The operating cost of the sterilizer should be considered, including energy consumption, maintenance costs, and consumables such as chemicals and filters.

What are the features of the low temperatures sterilizer?

This heated water bath type low temperature sterilizer is which is used for food, beverage sterilization. There are two processes including heating and cooling.

The low temperature sterilizer is known as a water bath sterilizer or a pasteurizer. It is commonly used for the sterilization of food and beverages, as well as other heat-sensitive products that cannot be exposed to high temperatures for prolonged periods. Here are the features and operation principles of this type of sterilizer:

Features:

• Operates at a lower temperature than other types of sterilizers (typically between 60-85°C).
• Uses water as the sterilizing agent instead of chemicals or steam.
• Suitable for heat-sensitive products, such as dairy, juice, and other beverages.
• Can be designed to handle a range of production capacities.

Operation Principles:

• Filling: The product is first filled into the bottles or containers, which are then sealed.
• Heating: The filled and sealed bottles or containers are then immersed into a water bath, which is heated to the desired temperature for sterilization. The temperature and duration of the heating process depend on the type of product and the level of sterilization required.
• Cooling: After the sterilization process is complete, the bottles or containers are removed from the water bath and cooled to prevent overcooking or product degradation.
• Labeling and Packaging: Once the cooling process is complete, the bottles or containers are labeled and packaged for distribution.

Overall, the low-temperature water bath sterilizer offers a gentler and more precise sterilization method compared to other types of sterilizers, making it ideal for heat-sensitive products.

Comparison of  the conveying type steam bath sterilizer and water bath type low temperature sterilizer?

There are conveying type steam bath sterilizers that are similar in application to water bath low temperature sterilizers. Here are some key differences between the two:

• Operation principle: Steam bath sterilizers use high temperature steam to sterilize products, while water bath sterilizers use heated water to achieve the required sterilization temperature.
• Temperature range: The temperature range of steam sterilizers is typically higher than that of water bath sterilizers. Steam sterilizers can reach temperatures of up to 134°C, while water bath sterilizers generally operate in the range of 60-100°C.
• Sterilization time: Steam sterilizers generally require a shorter sterilization time compared to water bath sterilizers, as the higher temperature achieved by steam sterilization is more effective in killing bacteria and other pathogens.
• Equipment size and capacity: Steam sterilizers tend to be larger and more expensive than water bath sterilizers, but they can handle larger volumes of products at one time.
• Energy consumption: Steam sterilizers use more energy compared to water bath sterilizers due to the higher temperatures required.

In summary, steam sterilizers are more suitable for high volume production requiring a short sterilization time, while water bath sterilizers are more suitable for small to medium volume production with longer sterilization times.

Comparison of  the steam sterilizer and water bath type low temperature sterilizer?

Steam sterilizers and water bath type low temperature sterilizers are two different types of sterilization equipment with their own advantages and disadvantages.

Steam sterilizers, also known as autoclaves, use high-pressure steam to sterilize equipment and materials. They are widely used in medical and laboratory settings to sterilize equipment, instruments, and materials that can withstand high temperatures and pressure. Steam sterilization is effective in killing a wide range of microorganisms, including bacterial spores, viruses, and fungi. However, steam sterilizers require a longer cycle time and can be more expensive than low temperature sterilizers.

Water bath type low temperature sterilizers use a water bath to heat up the equipment and materials to be sterilized. The water temperature is typically set between 60-85°C, which is lower than the temperature used in steam sterilization. Water bath sterilization is effective in killing vegetative bacteria, viruses, and fungi, but may not be effective in killing bacterial spores. Low temperature sterilization is typically faster and less expensive than steam sterilization, and can be used to sterilize heat-sensitive materials such as plastics and electronic components. However, it may not be suitable for sterilizing certain types of equipment or materials.

In summary, steam sterilization is effective in killing a wider range of microorganisms including bacterial spores, but can be more expensive and require a longer cycle time. Water bath type low temperature sterilization is faster, less expensive, and can be used to sterilize heat-sensitive materials, but may not be effective in killing bacterial spores. The choice between the two depends on the specific application and the materials to be sterilized.

When choosing a sterilizer for bottled juice, bottled soy milk, cup juice, cup soy milk, cup jelly, and bag jelly, the following key points should be considered:

• Production capacity: The production capacity of the sterilizer should match the production capacity of the production line.
• Sterilization temperature: The sterilization temperature should be appropriate for the product being sterilized. Different products may require different sterilization temperatures.
• Sterilization time: The sterilization time should be appropriate for the product being sterilized. Different products may require different sterilization times.
• Sterilization method: The sterilization method should be appropriate for the product being sterilized. Water bath low temperature sterilizers and conveying type steam sterilizers are both suitable for sterilizing bottled juice, bottled soy milk, cup juice, cup soy milk, cup jelly, and bag jelly, but they have different features and operation principles.
• Automation level: The level of automation should be appropriate for the production line. Some sterilizers may require manual operation, while others may be fully automated.
• Maintenance and cleaning: The sterilizer should be easy to maintain and clean to ensure hygienic production.
• Cost: The cost of the sterilizer should be reasonable and within the budget of the production line.

When comparing water bath low temperature sterilizers and conveying type steam sterilizers, some key differences to consider include:

• Sterilization method: Water bath low temperature sterilizers use heated water to sterilize products, while conveying type steam sterilizers use steam.
• Sterilization temperature: Water bath low temperature sterilizers typically operate at lower temperatures than conveying type steam sterilizers.
• Sterilization time: Sterilization times may vary between the two types of sterilizers, depending on the product being sterilized.
• Automation level: Conveying type steam sterilizers are generally more automated than water bath low temperature sterilizers.
• Maintenance and cleaning: Both types of sterilizers should be easy to maintain and clean, but the cleaning requirements may differ between the two.
• Cost: The cost of a conveying type steam sterilizer may be higher than that of a water bath low temperature sterilizer, depending on the specific model and features.

The other type of low temperature sterilizer:

Low-temperature sterilizers, also known as low-temperature hydrogen peroxide sterilizers, use a combination of hydrogen peroxide vapor and low-temperature gas plasma to sterilize products. Some of the features of low-temperature sterilizers include:

• Reduced damage to sensitive products: The low-temperature sterilization process is gentler than high-temperature methods such as steam sterilization, which can cause damage to sensitive products.
• Shorter cycle times: Low-temperature sterilization cycles are typically shorter than high-temperature methods, which can increase production efficiency.
• Environmentally friendly: Low-temperature sterilization methods produce fewer harmful emissions and consume less energy than high-temperature methods.
• Versatile: Low-temperature sterilization methods can be used for a wide range of products, including medical devices, pharmaceuticals, and food products.