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The pasteurizer machine employs two types of heating methods: electric heating and steam heating. The principle behind pasteurization is that within a specific temperature range, lower temperatures slow bacterial reproduction while higher temperatures accelerate it. If the temperature exceeds a certain point, the bacteria will be eradicated. Different bacteria thrive at different temperatures and exhibit varying degrees of heat and cold resistance. Pasteurization leverages the fact that most bacteria are not very heat-resistant, using optimal temperatures and holding times to ensure their complete elimination. However, a small number of harmless or beneficial bacteria, including some heat-resistant spores, may still remain after the process.
Manual Basket Type |
Model | BPM-500 | BPM-1000 | BPM-1500 | BPM-2000 |
Heating Method | Electric/Steam | Electric/Steam | Electric/Steam | Electric/Steam | |
Electric Power(Kw) | 9 /0.2 | 24 / 0.2 | 36 / 0.2 | 60 / 0.2 | |
Capacity(Kgs/Batch) | 10-15 | 20-30 | 30-50 | 50-100 | |
Dimension(cm) | 70*70*95 | 120*70*95 | 178*70*95 | 2320*70*95 | |
Machine Weight(Kgs) | 60 | 100 | 150 | 200 |
Automatic Continuous Belt Type | Model | BPM-2500 | BPM-3000 | BPM-4000 | BPM-5000 | BPM-6000 | BPM-7000 |
Heating Method | Electric/Steam | Electric/Steam | Electric/Steam | Electric/Steam | Electric/Steam | Electric/Steam | |
Electric Power (Kw) |
9 /0.75 | 24 / 0.75 | 36 / 0.75 | 60 / 0.75 | 36 / 0.75 | 60 / 0.75 | |
Capacity (Kgs/Batch) |
600-750 | 800-1000 | 1000-1300 | 1300-1600 | 1500-1700 | 1700-2200 | |
Belt Width (mm) |
700 | 700 | 800 | 800 | 800 | 800 | |
Dimension (mm) |
270*100*130 | 320*100*130 | 420*120*130 | 520*120*130 | 620*120*130 | 700*120*130 | |
Machine Weight (Kgs) |
300 | 400 | 600 | 750 | 900 | 1100 |
The pasteurizer machine is versatile and can be used in various fields, including:
- Bottled and canned products
- Fruits and vegetables
- Pickles
- Dairy products
- Snack foods
- Low-temperature meat productsBlanching is used mainly for fragile items like wild vegetables, root vegetables (like carrots and asparagus), mushrooms, and fruit slices, serving as an essential step for quick freezing and dehydration.
Sterilization is crucial for ensuring the safety of food and extends shelf life by effectively killing harmful microorganisms. This process is suited for low-temperature meat, canned fruits, vegetable juices, pickles, jams, and more.
The machine accommodates various packaging types, including vacuum-sealed foods, soft bottles, and glass jars.