1. Basic Information
Item | Specification |
Equipment Name | Tunnel Type Pasteurizer |
Applicable Products | Vacuum-packed meat products, pickles, bean products, bottled/canned beverages, sauces, jelly, pre-made dishes, etc. |
Sterilization Method | Water Bath Type / Spray Type (optional) |
Material | Contact parts: 304/316L stainless steel; Frame: Carbon steel with anti-rust coating (customizable) |
Control System | PLC automatic control + touch screen operation, supporting parameter setting, real-time monitoring and fault alarm |
2. Core Technical Parameters
Parameter Category | Specification | Remarks |
Capacity | 500kg/h – 5000kg/h (customizable) | Adjustable according to conveyor speed and tunnel length |
Sterilization Temperature | 60℃ – 98℃ | Precision: ±0.5℃, segmental temperature control |
Sterilization Time | 20min – 60min | Stepless adjustment via conveyor speed (0.5m/min – 3m/min) |
Heating Method | Steam heating / Electric heating / Hot water circulation (optional) | Steam pressure: 0.3-0.6MPa; Power: 15KW-120KW (varies by capacity) |
Cooling Method | Cold water spray / Cold water bath + air drying | Cooling temperature: ≤35℃, cooling time adjustable |
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Power Supply | 380V/50Hz (customizable for overseas: 220V/60Hz, etc.) | Three-phase four-wire system |
Water Consumption | 1.5m³/h – 8m³/h | Circulating water design, energy-saving and water-saving |
Noise | ≤75dB | Meet industrial noise standard |
3. Working Principle
The tunnel pasteurizer adopts continuous low-temperature pasteurization technology, which realizes automatic and continuous sterilization of packaged food through a segmented temperature control system and conveyor belt transmission. The core principle is to inactivate pathogenic microorganisms (such as Escherichia coli, Salmonella, Staphylococcus aureus) and spoilage bacteria in food by controlling the heating temperature and holding time, while minimizing the loss of nutrients, taste and texture of the product, so as to extend the shelf life of the product under normal storage conditions.
The whole working process is divided into 4 stages, and the parameters of each stage can be independently set and adjusted through the PLC control system to adapt to different product requirements:
Preheating Stage: The packaged products are conveyed into the preheating section through the stainless steel mesh belt. The hot water (temperature 40℃-60℃) is sprayed or soaked in a water bath to gradually raise the temperature of the product, avoiding package breakage, deformation or product quality damage caused by sudden temperature changes (especially for glass bottles and vacuum-packed products).
Sterilization Holding Stage: This is the core stage of the equipment. The product enters the constant temperature sterilization section, and the temperature is stably controlled at 60℃-98℃ (adjusted according to the product type and packaging). The temperature sensor and temperature control valve work together to ensure that the temperature fluctuation in the tunnel is within ±0.5℃. The product stays in this section for 20-60 minutes (controlled by the speed of the conveyor belt) to ensure that the pathogenic bacteria in the product are completely inactivated, and the product itself is not over-cooked.
Precooling & Cooling Stage: After the sterilization is completed, the product is quickly conveyed to the precooling section (temperature 25℃-35℃) and then to the cooling section (temperature ≤35℃). Cold water spray or cold water bath is used for rapid cooling to stop the continuous action of residual heat on the product, prevent the product from being “stewed by residual heat” and avoid the regrowth of microorganisms. After cooling, the air drying system is used to remove the surface water of the product, which is convenient for subsequent packaging, storage and transportation.
Discharging Stage: The cooled products are conveyed out of the tunnel through the conveyor belt, and enter the next process (such as labeling, packaging, storage) to complete the whole pasteurization process.
The equipment is equipped with a complete safety protection system, including over-temperature alarm, water shortage protection, motor overload protection, etc., to ensure the stability and safety of long-term continuous operation. At the same time, the contact parts are made of food-grade 304/316L stainless steel, which meets the food hygiene standards of GB 16798-2018 and international standards such as FDA and CE, and is suitable for industrial mass production and export-oriented projects.
4. Applicable Standards & Certifications
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Hygiene Standard: GB 16798-2018 “Hygienic Requirements for Food Machinery and Equipment”
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Safety Standard: GB 5226.1-2019 “Safety of Machinery – Electrical Equipment of Machines – Part 1: General Requirements”
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International Certifications: CE, FDA (optional, for export orders)