Project Name: PASTEURIZATION AND CHILLING TUNNEL
Technical Definition: For Vacuum Packed Sausages (Frankfurters)
Catalog Number: PTCF
General Information
The machine is steam heated up to 95ºC (203ºF). Temperature is controlled by digital heat control system. All metal parts are made of stainless steel; All plastic parts are high temperature approved. The machine is built of three main sub-systems:
Main water tank
Water tank contains 250 liter (apx. 66 gallons). An heat exchanger, is built to transfer steam heat to the water. Water level is controlled by an electric probe. An electrical pump pushes water to upper water distribution system A strainer filter is steadily filtering the water feeding the pump. The filter can be maintained without draining the main tank.
Upper water distribution system
Hot water is supplied by the main water pipe which is divided into 2 pipes. Water is distributed in equal quantities on a stainless steel perforated tray to assure equal distribution. 2 valves control correct water distribution.
Conveyor system
A conveyor, 2m (6’410”) long and 0.3m (1’) wide is powered by a variable speed electrical motor. The conveyor is running in a basin with mechanically controlled water height. The atmosphere around the conveyor is separated from outside atmosphere by an insulated hood. Conveyor entrances are separated by curtains creating an ‘air wall’. 2 optional exhaust blowers (one for each hood) can be attached to remove extra fumes mixed with external air. 2 types of belts are supplied with the machine: a flat belt for deli pasteurization and a belt with flights for frankfurters.
• Electricity and control system
One motor activates the pump and another one for the conveyor. The control panel includes option for installing exhauster motor. All motors are 3 phase 208V 16A.
Specification and Dimensions
Overall Dimensions: Length: 2.03 m (6’10”}
Width: 1 m (3’4”)
Height: 1.9m (6’2”)
Overall weight : 350Kg (770lbs) (empty)
Electricity: 208V 3X16 amp.
Water temperature: Adjustable, up to 95º C (203ºF) (electronically controlled)
Pasteurization process time: 3 min. – 20 min.
Volume of water heated: 250 liter (66galons).
Effective conveyor length: 1.0m (3’4”);
Effective conveyor width: 0.3m (1’).
