Flow Pasteurizer

Flow pasteurizer

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The flow pasteurizer can be produced in various lengths and widths.

Flow pasteurization in the continuous process can be carried out in two ways:

  1. 1. Over-spraying over the entire length. This would mean that both the pasteurizing zone and the cooling zone are sprayed with hot water and then with cold water.
  2. 2. Spray with foot bath. This is the best method and most effective method to ensure a continuous process and increase the quality of the product.

When spraying with a footbath, the pasteurisation area is sprayed with hot water from above as well as the container is immersed in a height-adjustable foot bath that can be adjusted up to 150 mm. The heat transfer so called convection is further enhanced by this effect.

Specifications

Type Hot water spraying
Performance about 2,000 pieces of bag a. 500 gr. Per hour "with 4-fold assignment"
Product e.g. boiled sausages.

Dimensions

Total length including in- and output band ~ 16.800 mm
Total Width ~ 2.650 mm
Tub length ~ 14.800 mm
Useful width ~ 2.000 mm
Height ~ 1.500 mm
Working height ~ 1.100 mm, ± 50mm

Drives

Main drive SEW-Regel- geared motor 230 / 400V, 50Hz with separate digital display of the actual pasteurization time
Pumps Stainless steel pumps 230/400 V (2x hot water, 3x cold water circulation, 1x cold water supply

Material strengths and qualities

Tub Stainless steel, W.St.Nr. 1.4301, 3,0 mm
Cover Stainless steel, W.St.Nr. 1.4301, 3,0/1,5 mm
Sieving trays Stainless steel, W.St.Nr. 1.4301, 2,5 mm
Covers Stainless steel, W.St.Nr. 1.4301, 1,5 mm
Hot water piping Stainless steel, W.St.Nr. 1.4571 V4a
Cold water piping Stainless steel W.St.Nr. 1.4301 V4a
Transport chain Stainless steel chains connected on both sides by support plates
Nozzles hot water zone PVDF


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