Product Details

Product Description

Bottle Beer Pasteurization Machine

Features:

The sterilizing equipment is specially used for pasteurization of fresh milk and yogurt. The plates and stainless steel pipes are made of high quality SUS304 stainless steel. The temperature of material inlet is 5°C. The sterilization technology: fresh milk 120°C/15S and yogurt 95°C/300S. The temperature of material outlet is 5°C/45°C. The steam system adopts SPIRAXSARCO steam pressure relief valve, regulating valve and Denmark TEMPRESS temperature sensor. The control cabinet adopts Japan Fuji temperature controller and Schneider electric elements. The system has such functions as high temperature alarm and low temperature return flow, which have strictly guaranteed that all discharged materials conform to required technology parameters.

The equipment consists:

a) Plate type heat exchanger
b) Material balancing tank
c) Hot water balancing tank
d) Hot water pump of inlet
e) Material conveying pump
f) Hot water generator
g) Distribution cabinet
h) Temperature holding tank, stainless steel pipe, valve etc.

Technical parameters:

Model and specification	capacity(t/h)	Steam consumption(kg/h)	Steam pressure(bar)	Cooling water flow rate(Kcal/h)	Ice water flow rate(t/h)	Power kw)	Outline dimensions(l×w×h)	Weight (kg)	Pipe diameter(Φ)
Model and specification	capacity(t/h)	Steam consumption(kg/h)	Steam pressure(bar)	Cooling water flow rate(Kcal/h)	Ice water flow rate(t/h)	Power kw)	Outline dimensions(l×w×h)	Weight (kg)	material	Steam	medium
SN-1t	1	40/76	4.0	20,000	3	3.0	1.6×1.4×1.8	730	32	DN25	32
SN-2t	2	80/152	4.0	40,000	6	4	1.6×1.4×1.8	910	32	DN25	32
SN-3t	3	120/228	4.0	60,000	9	4	1.8×1.6×2.0	940	38	DN25	38
SN-4t	4	160/304	4.0	80,000	12	6	2.0×1.6×2.0	970	38	DN32	51

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Quality Guarantee Terms:

Quality guarantee term is for one year. Malfunctions which are caused by machine-self and quality will be responsible for our manufacturer. Other malfunctions which are caused by operation mistakes, man-made problems, etc will be responsible for clients-self.