The water bath pasteurization cooling and air-drying line is an integrated continuous automated processing equipment that combines pasteurization, cooling, and air-drying functions. It is primarily used for sterilizing various packaged foods like jelly, pouch juice, tofu, sausage, sachets, pickled vegetables, kimchi, mustard, jam, soy milk, canned fruit etc. This pasteurization line plays a critical role in the food processing industry by ensuring product safety, extending shelf life, and improving production efficiency.
Enzyme Drink- Popping Boba
- Pouch Juice
- Lolly Tube Juice
- Vacuum-sealed Sausages
- Ketchup
- Tofu
- Curry Paste
- Jelly Cup
Our production line operates based on the Pasteurization method, which utilizes relatively low-temperature hot water (typically below 100°C) to eliminate pathogenic bacteria and most spoilage microorganisms within a specified time. This process ensures biological stability while preserving the original flavor and nutritional components of the products.
The workflow is typically divided into three main stages, completed continuously within an enclosed system. You can refer to the diagram below for a clearer understanding of how it works.
This line includes:
✓ 1. Pasteurization Machine
✓ 2. First Stage Cooling Machine
✓ 3. Second Stage Cooling Machine
✓ 4. Vibrating Screen
✓ 5. Flip Air Drying Machine
Gallery
1. Pasteurization Stage
1.Products are conveyed via a mesh belt into the pasteurization tank.
2.The equipment heats the water to a preset pasteurization temperature (e.g., 65°C, 72°C, 85°C, depending on the product requirements) using steam or electric heating.
3.Products are fully immersed in the constant-temperature hot water for a precisely calculated duration (e.g., 30 minutes). The uniform water temperature in the tank ensures consistent and thorough sterilization of every bottle or package.
2. Cooling Stage
1.After sterilization, products are transported by the mesh belt into the cooling zone.
2.The cooling zone is typically divided into multiple sections, such as pre-cooling and final cooling.
3.Circulating cold water (usually treated home temperature water or even ice water) gradually cools the products step by step, preventing sudden temperature changes that could cause glass bottles to break or packaging to deform.
4.The purpose of cooling is to rapidly reduce the product temperature, halt the thermal process, prevent overcooking, and ultimately cool the products to near room temperature (e.g., 20-25°C) for subsequent labeling and packaging.
3. Vibrating Screen
This vibrating screen effectively removes large water droplets from packaging bags and evenly distributes the products, thereby creating optimal conditions for subsequent drying in a flip blow dryer. By shaking off excess surface water and arranging items in a uniform layer, it significantly enhances both the efficiency and effectiveness of the final drying stage.
4. Air-Drying Stage
Utilizing multiple fans to further blow-dry moisture from product surfaces, the unique flip-flop conveyor belt design allows products to be turned over, enabling thorough all-round drying. This streamlines subsequent carton packaging and significantly improves efficiency.
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