A water bath pasteurizer, also known as a water immersion pasteurizer, is a type of pasteurization equipment that uses a heated water bath to pasteurize liquid food and beverage products in containers.

In the food and beverage industries, water bath pasteurization is required for some packaged products, the packaged products are placed on the adjustable-speed stainless steel mesh belt, and then the package is pasteurized with hot water in the pasteurization section, and after the pasteurization process is finished,  the packages are fed into the cooling section by the conveyor belt or elevator to cool evenly by circulated cooling water, after cooling, the package will be connected to the strong air drying equipment, and the surface of the package is dried by strong wind and then packaged in the warehouse to extend the food storage period. So the machine can achieve pasteurization, cooling and drying functions in one system.

The automatic water-bath pasteurization line adopts stainless steel conveyor mesh belt conveyor operation, the conveying speed is stepless or frequency conversion adjustment, and has the function of automatic operation. The complete set of equipment includes a pasteurization section, cooling section, vibration drying section, air-drying dewatering section, conveyor and other equipment.

The whole automatic pasteurization line is made of SUS304 stainless steel, and the heating temperature and speed can be set according to the process requirements. The machine runs smoothly, with low noise, low flexibility, not easy to deform, and easy to maintain. The water temperature is automatically controlled by the temperature controller, and the speed is adjusted by frequency conversion. The machine adopts steam or electricity as heating source for users to choose from.

1. The temperature of the hot water in the sterilization tank is controlled between 60-95℃ through automatic temperature adjustment, package outlet temperature is 20-40℃ adjustable, pasteurization time is 5-40 minutes adjustable, and cooling time is 6-30 minutes adjustable according to different food process requirements.
2. The water bath pasteurizer can not only achieve the pasteurization effect, but also ensure that the nutritional ingredients such as protein do not fluctuate within a large temperature range, maintain the original quality of the food, and extend the shelf life without adding preservatives and additives to the food, thereby protecting people’s health of life.
3. This series of equipment operates continuously, and the sterilized packaged products are continuously sent to the next production process. This production line integrates sterilization, cooling and water removal into one continuous automatic production.
4. The whole machine is made of stainless steel (except for electrical components), which is easy to clean and meets the relevant national regulations on food hygiene;
5. In order to ensure a small temperature error, an imported temperature sensor is used, and one is installed at the inlet and one at the outlet;
6. The tank body is made of 3mm stainless steel; the frame body is made of 100×50×3mm stainless steel square tube; the insulation layer is made of 1mm stainless steel; the upper cover is made of 1.2mm stainless steel; the bearings and bearing seats of the whole machine are all made of stainless steel;
7. All the corners of the equipment chain are turned by sprockets to reduce the tension of the chain
8.  A filter system (using triangular mesh filter) is added in front of the circulating water pump to prevent impurities in the tank from being pumped into the pump and causing blockage; the filter cleaning port is disassembled without tools, making cleaning impurities simple and convenient.
9. The conveyor chain plates are all made of national standard SUS304 stainless steel; the pitch is 38.1, the plate thickness is 1.2m, the string shaft is φ10mm, the chain plate is 3mm, the punching is φ5mm, and the chain plate width is 1000mm.
10. In order to ensure that the product is pasteurized without floating and completely without dead ends, the machine adopts a double-layer mesh belt design, and the mesh belt runs synchronously to ensure that the products are first in first out.
11. In order to ensure a uniform supply of steam, a steam regulating valve is used; it is also equipped with a manual valve, which can achieve automatic and manual dual control.
12. The whole machine is equipped with multiple cleaning holes, and there are large cleaning ports (200×150mm) at the two ends of the equipment. The high-pressure water gun can be extended to the bottom of the equipment for cleaning, which is convenient for cleaning and sanitation.
13. The water bath pasteurizer is equipped with a control cabinet, and the whole process is fully automatic and controlled by PLC. The key control parts are all using international first-class brands, such as SIEMENS PLC, SCHNEIDER electronic parts, JUMO temperature sensors, SPIRAX SACRO steam control system, DANFOSS frequency converter, etc.

It consists of several key components:

1. Water bath tank: The main component of the water bath pasteurizer is a tank or vat that holds the water used for the pasteurization process. The tank is typically made of 304 stainless steel and is equipped with heating elements or a steam jacket to heat the water.
2. Temperature control system: The pasteurizer is equipped with a temperature control system to regulate and maintain the desired temperature of the water bath. This system includes temperature sensors, thermostats, and controls to ensure precise temperature control throughout the pasteurization process.
3. Conveyor system: A conveyor system is used to transport the products through the water bath. It consists of a conveyor belt or a series of trays that carry the products into and out of the water bath. The conveyor system ensures that the products are evenly exposed to the heated water for the required duration.
4. Water circulation system: The water bath pasteurizer includes a water circulation system to maintain a consistent temperature throughout the bath. It typically includes pumps or agitation mechanisms to circulate the water and prevent hotspots or temperature variations.
5. Cooling zone: After the pasteurization process, the system utilizes a cooling mechanism to rapidly lower the temperature of the products. This can be achieved through the use of chilled water or cooling water. The cooling system helps to halt the pasteurization process, preserve the product’s quality, and ensure safe temperatures for packing.
6. Drying zone: The system incorporates a separate drying section where hot air or infrared heating elements are used to remove moisture from the products after they pass through the water bath. This drying process helps to reduce the moisture content and increase the shelf life of the products.
7. Exhaust system: An exhaust system is employed to remove the moisture-laden air from the drying zone. It helps to maintain the desired humidity levels and improve the drying efficiency.
8. Electronic control system: The control system can monitor and adjust the temperatures, conveyor speed, and other process parameters. It also includes safety features such as temperature alarms, pressure relief valves, and emergency shut-off systems to ensure safe operation.

Water bath type pasteurizer is widely used in pasteurizing various types of low-temperature meat products, sausages, canned fruit, fruit juice drinks, vegetable juice drinks, pickles, pickled vegetables, fruit and vegetable sauce, mustard, wild vegetables, jam, jelly, soy products, dairy products, canned food products in flexible pouches or tubes, sachets, glass bottle or PP/PE bottles packaging and tin cans. The pasteurizer is also suitable for blanching or pre-cooking of fruits, wild vegetables and other special fruits and vegetables.