Milk Pasteurization Tank Fresh Goat Milk Low-Temperature Sterilization Tank Yogurt Fermentation Machine Rice Wine Sterilizer

The milk pasteurization tank introduces this machine to you. Firstly, the heating method is steam heating, with stirring at the top driven by a copper-clad motor to rotate the stirring shaft. The lid is a hinged lid chosen by the customer for easy opening to observe or pour materials, offering a larger opening range than a manhole. There is a temperature display on the side, which accurately shows the temperature of the product inside the tank in real time.

This equipment is used for pasteurization, such as for juice, beverages, milk, egg liquid, etc. The tank uses a double-layer structure: one layer holds the material, which is the product you need to sterilize, and there is an interlayer in the middle filled with water, which can be hot or cold. Outside this is an insulation layer, which is relatively thick and serves to protect the material inside the tank, preventing rapid cooling within a certain period.

There is a spray ball at the top of the tank. The purpose of this spray ball is to clean residual dairy products, beverages, etc., inside the tank. During operation, you only need to connect treated water, usually purified water. The pressurized water causes the spray ball to rotate automatically, and water sprays from the holes in the spray ball to achieve the purpose of rinsing. This type of spray ball, which rotates automatically without electricity, is also made of food-grade 304 stainless steel.

The pasteurization process is very critical. The sterilization temperature and time must be well controlled, as they are important factors affecting product quality and shelf life. Originally, sterilization methods included low-temperature long-time sterilization and high-temperature short-time sterilization. For low-temperature short-time sterilization, a temperature of 75°C can be maintained for 15-20 seconds, or 80-85°C for 10-15 seconds. It is important to avoid too high a temperature for too long, as this can result in sterilized milk with a burnt taste and severe browning. When making light cream, it may also cause clumping or aggregation.

Milk Pasteurization Tank Fresh Goat Milk Low-Temperature Sterilization Tank Yogurt Fermentation Machine Rice Wine Sterilizer