The high-temperature sterilization of food is important for food processing companies. It has the following two features.
1. One-time. Process of high-temperature has to be done at once from beginning to end. During this period, it can not be stop and food can not be sterilized again an again.
2. Abstraction of sterilization effect. After food is sterilized, the affect is invisible to the naked eye, and the germiculture test would take some time, so it is impossible to test germicidal effect every time.
According to those features, firstly, it requires that manufacturers perfectly complete the uniformity in process food chain to equalize initial bacteria amount before packing, in order to ensure setting sterilization formula effectiveness. Secondly, it requires that not only sterilization equipment is stable and accurate temperature control, but also sterilization formula is trouble-free and closes in order to ensure germicidal effect Standard of unity.
Design philosophy overview
1. Hommization (showing ingenuity and embody the human-centered idea in aspects of the design)
2. Safety (according to GB150-98 Pressure vessel manufacturing standards , ISO9000:2001 quality certification system, HACCP Food safety certification of design and manufacture)
3. Reliability (using World-famous Brands components)
4. Energy saving (temperature decreasing, electric power, compressed air, time consumption with a reasonable re-optimization)
5. Aesthetic appearance, novelty, compact structure, conciseness
Basic of design and manufacture
1. Pressure vessel parts are designed and manufactured according to GB150-98 Pressure vessel manufacturing standards.
2. Performance design refers to HISAKA, STOCKTEC, FMC, especially uniform heat distribution.
