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Ultra High Temperature Instant Sterilization Equipment (UHT)

For seasonings with good fluidity and containing salt, such as cooking wine, vinegar, and soy sauce, Huike Company selects imported high-grade stainless steel material that can withstand a salt concentration of 20%. They use three-section plate or tubular heat exchangers, employing heat recovery and hot water heating technology through hot and cold material heat exchange, ultra-high temperature short-time sterilization, uniform heating, and rapid cooling, effectively preserving the color, taste, and aroma of the products.

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13951637999

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Ultra High Temperature Instant Sterilization Equipment (UHT)

For seasonings with good fluidity and containing salt, such as cooking wine, vinegar, and soy sauce, Huike Company selects imported high-grade stainless steel material that can withstand 20% salt concentration, using three-section plate or tubular heat exchangers, employing heat recovery and hot water heating technology for cold and hot material heat exchange, ultra-high temperature short-time sterilization, uniform heating, and rapid cooling, effectively preserving the color, taste, and aroma of the product.

Vinegar sterilization	Heat to 95-121℃ at room temperature (hold for 15-30 seconds), then cool to room temperature or hot fill
Yellow wine and cooking wine sterilization	Heat to 95-105℃ at room temperature (hold for 15-30 seconds), then cool to room temperature or hot fill
Soy sauce sterilization	Heat to 121-135℃ at room temperature (hold for 15-30 seconds), then cool to room temperature or hot fill

Name and specifications	Processing capacity (kg/h)	Steam consumption (kg/h)	Control method and content
HC-UHT-1	1000	65	PLC control/flow, temperature, time
HC-UHT-1.5	1500	85	PLC control/flow, temperature, time
HC-UHT-2	2000	120	PLC control/flow, temperature, time
HC-UHT-3	3000	160	PLC control/flow, temperature, time
HC-UHT-5	5000	240	PLC control/flow, temperature, time
HC-UHT-10	10000	450	PLC control/flow, temperature, time