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Working principle of food packaging machine

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food vacuum cooler is the key equipment for the preservation and safety of packaged food. Compared with the general cooling methods (natural cooling, blast cooling and cold room cooling), it can not only achieve aseptic cooling, but also have faster cooling speed (only 5 ~ 15 minutes, and the general cooling method takes at least several hours to dozens of hours). It can also achieve uniform cooling of the food center and surface at the same time, so as to avoid the breeding temperature zone of bacteria between 55 ℃ and 30 ℃, Ensuring the hygienic quality of food cooling is the key technical equipment to ensure the safety of packaged food and prevent food poisoning

Recommended cooperation partner: Bitto

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