Project Name: PASTEURIZATION AND CHILLING TUNNEL
Technical Definition: For Vacuum Packed Sausages (Frankfurters)
Catalog Number: PTCF
Specification and Dimensions
PTCD 7520 is a Pasteurization Tunnel for vacuum-packed meat products. It is steam heated in a closed system up to 95ºC (203ºF) and rechilled to 0-2°C. All metal parts are made of stainless steel; all plastic are high temperature approved.
The machine is built of three main sub-systems, electrically powered and controlled:
Heating Unit
Fogging Unit
Conveyors system
Electricity and control system
An independent control unit is located at the left side of the machine. The sensors located in the machine with the main control unit enables control of the temperature and stop of system in case of any deviation. Output signals enable operation of customer’s valves on NH3 liquid and suction lines.
The water high temperature data is continuously recorded by a data logger. It is possible to draw the data to a computer.
Overall Dimensions: Length: 10 (m).
Width: 2.8 (m).
Height: 2.5 (m).
Overall weight: 8000 (Kg) (empty).
Electricity: 380(V) 3X80 (amp).
Water temperature: Adjustable, up to 95ºC (electronically controlled).
Pasteurization process time: 20 (min) +/- 20%.
Chilling process time: 30 (min) +/- 20%.
Volume of water heated: 3.5 (m^3).
Volume of water chilled: 4.5 (m^3).
Effective conveyor length: 3m – Heating process.
4m – Chilling process.
Effective conveyor width: 2m.
Capacity (vacuum-packed products): 1000-1200 (kg/hr).
Product weight: 500 (gr).
