Steam pasteurizer-cooler

hot waterfor the food industryfor the beverage industry

Product description
Water bath pasteurization production line is designed for tomato sauce, low-temperature meat products, pickled vegetables, beverages and similar products. It is mainly intended for flexible (soft) packaging and some bottles/cans. The process reduces pathogenic microorganisms while preserving original flavor and nutritional value to extend shelf life.

Overview
The production line integrates sterilization, cooling and drying to achieve continuous automated operation.

Core sections and machines:
Sterilization section:

• Primary processing stage. Products are held in hot water at 60–95 °C for an adjustable period (typically 10–40 minutes) to achieve microbial reduction appropriate to the product.
• Steam heating and circulating water pumps ensure uniform and stable water temperature.
• Equipment: water bath pasteurizer.

Cooling section:

• Rapid cooling prevents residual heat from affecting product quality. Usually two-stage (pre-cooling and final cooling) to bring product to 20–30 °C using tap water, chilled water or an external water chiller.
• Equipment: water cooling system.

Drying section:

• Condensed moisture on packaging surfaces is removed by vibration drainage and high-flow air drying to facilitate labeling and packaging and to reduce risk of microbial growth.
• Equipment: vibrating sieve and air dryer.

Technical characteristics / specifications

• Suitable products: tomato sauce, low-temperature meat products, pickled vegetables, beverages; mainly flexible packaging, some bottles and cans.
• Integrated process: sterilization, cooling, drying; continuous automated operation.
• Sterilization time: adjustable, typically 10–40 minutes.
• Sterilization temperature range: 60–95 °C depending on product.
• Final cooling target: 20–30 °C using tap water, forced ice water or water chiller.
• Main machines: water bath pasteurizer; water cooling system; vibrating sieve; air dryer.