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Condiment Miso Heat Sterilization System
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The sterilization system performs indirect heat sterilization and cooling of miso, sauces, and soups.
Advantages
- The system is equipped with CIP water-purifying functionality.
- Highly efficient heating and cooling is achieved using an SM double tube heat exchanger. It also incorporates an internal stirring mechanism which prevents burning.
- The flow channel is tubular, which allows uniform flow without backing up during operation unlike systems with plate heat exchangers.
Applications
- Heating, sterilizing, and cooling miso
- Heating, sterilizing, and cooling sauces and soups
Sample Specifications
| Processing capacity | Condiment miso: 1,000 kg/h Input temperature: 20°C Heating temperature: 125°C Cooling temperature: 60°C |
|---|---|
| Utilities | Steam: 220 kg/h (0.5 MPaG) Cooling water: 20 m³/h (35°C) Air: 700 NL/min (0.5 MPaG) Electricity: 200 V three-phase 2 kW |
| Dimensions and weight | 3450L×2000W×2150H (mm) Approx. 2,700 kg |
