食品機械製品

HTST Strilizer

HTST-B60

HTST Strilizer

● HTST-A600
● HTST-S600
● HTST-B60
● Sterilization test of foods are avalable

Dryer

● Net Type Dryer
● Band Type Dryer
● Other Type Dryer
● Hot Air Generator
● Peripheral Equipment
● Drying test of foods are avalable

Microwave Transmission Type Moisture Meter

● Line Type MM-94L
● Portable Type MM-94P
● Sampling Type MM-94S

Dry Processing Plant

HTST-B60

Perfect for diversified products with small volume

Batch type sterilizer with manual raw material feeding and removal operated by an operator.
The pressurized chamber shuts out the outer air using a clutch-style auto door, and steam is supplied in the can body only when the door is closed.
The rotating drum stirring function is installed in the chamber to apply steam evenly to raw materials for stable sterilization.

Perfect for diversified products with small volume

Easy switching of 20 minutes cleaning and 5 minutes startup.
5 to 6 types of product materials (20kg) can be processed, suitable for small volume processing.
Requires one operator and any of them can handle it easily.
Management per batch is possible using batch management.
Excellent recovery efficiency, yield for small volume can be maintained.
Short cleaning time and equipment startup time suppress running costs.
Wide Setting Range.
It is suitable that a product approximately 150 – 200kg/day.

Suitable size for product sample creation and food steam heating tests

Controlled steam heating tests and product sample creation can be performed by quickly supplying and exhaling the steam.
Wide range of condition settings for heating pressure and heating time can be specified.
This equipment can be installed within the space of 5m x 5m x 2.7m ceiling height, suitable research and experimental laboratories

Wide setting range

Settings for sterilization time, sterilization temperature and sterilization pressure can be specified optionally.

Specified pressure	0.05MPa to 0.33MPa (110 degrees to 145 degrees)
Sterilization time	0 seconds to stepless
Processing capability	MAX2.0L/1Batch (40kg/h:Specific gravity of an apparent case of 0.5kg/L)

* Processing capability may vary depending on the sterilization time and raw material characteristics.

Flow chart

1.Feeding process

2.Replacing process

3.Sterilization process

4.Drying process

5.Collecting process

Operation Method

1.Feeding products.

MAX2.0L/1Batch

2.The lid of pressured container closes.

To avoid an accident like getting your body caught in the lid due to closing the lid manually. Please be aware that burning by the lid which gets hot.

3.Replacing, Sterilizing and Drying process.

To start operating automatically after closing the lid.

4.The lid of the pressurized container opens automatically.

The door of the pressurized container opens automatically with buzzer sound when finised the process.

5.Collecting the product.

To transport a processed product to cooling unit by using an aspiration nozzle. Subsequent process can be operated automatically, the process start from number 1 in a repetitive way.

6.Cooling and drying.

A sterilized product that was transported from the sterilizer is dried by hot air and cooled by cold air. The condition can be decided due to controlling process time, hot air temp., air volume.

7.Collecting.

The product finised drying and cooling is collected at discharge area.

Test data (HTST-B60)

Product name	Shape	General viable bacteria count		Specified pressure (MPa)	Sterilization time (S)
Product name	Shape	Before sterilization (CFU/g)	After sterilization (CFU/g)	Specified pressure (MPa)	Sterilization time (S)
Licorice	Chopped	6.4×10⁴	Less than 300(0)	0.15	12
Fennel	Whole	3.3×10⁵	Less than 300(30)	0.10	10
Turmeric	Powder	3.0×Larger than 10⁶	Less than 300(70)	0.30	20
Shrimp	Whole	440	Less than 300(0)	0.10	10
Canker root	Chopped	620	Less than 300(0)	0.10	10
Onion	Powder	5.0×10³	Less than 300(0)	0.15	12
Onion	Sliced	2.8×10⁵	Less than 300(0)	0.15	12
Garlic	Powder	500	Less than 300(0)	0.15	12
Garlic	Sliced	Less than 300(200)	Less than 300(0)	0.15	12
Bonito	Powder	1.7×10⁴	Less than 300(0)	0.15	10
Bonito	Chopped	5.0×10⁴	Less than 300(0)	0.15	10
Cardamom	Whole	1.0×10⁴	Less than 300(0)	0.15	24
Gymnema sylvestre	Chopped	9.0×10³	Less than 300(0)	0.15	10
Wolfberry	Whole	3.2×10⁵	Less than 300(100)	0.20	5
Cumin	Whole	1.7×10⁵	Less than 300(0)	0.15	12
Cinnamon	Chopped	Less than 300(160)	Less than 300(0)	0.10	10
Bitter gourd	Chopped	1.3×10⁴	Less than 300(0)	0.05	10
Bitter gourd	Sliced	1.9×10³	Less than 300(10)	0.05	10
Coriander(L)	Whole	3.0×10⁵	Less than 300(0)	0.15	12
Coriander	Whole	760	Less than 300(0)	0.15	12
Jasmine tea	Chopped	500	Less than 300(0)	0.15	10
Ginger	Chopped	Less than 300(50)	Less than 300(0)	0.10	10
Ginger	Powder	1.6×10⁵	Less than 300(10)	0.20	12
Buckwheat	Whole	1.7×10⁴	Less than 300(0)	0.15	12
Buckwheat	Powder	3.6×10³	Less than 300(0)	0.10	12
Buckwheat	Whole	3.0×Larger than10⁶	Less than 300(0)	0.15	20
Sun-dried tangerine peel	Chopped	Less than 300(20)	Less than 300(0)	0.15	12
Chili pepper	Powder	2.8×10⁵	Less than 300(10)	0.10	15
Chili pepper (string shape)	String shape	850	Less than 300(10)	0.10	5
Jujube	Chopped	1.2×10³	Less than 300(0)	0.15	12
Dried small sardine	Chopped	Less than 300(50)	Less than 300(10)	0.15	10
Paprika (Red rose)	Powder	4.1×10⁵	Less than 300(50)	0.15	12
Fennel	Whole	1.1×10⁵	Less than 300(0)	0.15	12
Pine needle	Chopped	3.5×10³	Less than 300(0)	0.15	12
Fenugreek	Chopped	420	Less than 300(0)	0.15	12
Coix seed	Whole	Less than 300(270)	Less than 300(0)	0.30	20
Rose hip	Chopped	Less than 300(130)	Less than 300(0)	0.15	12
Black pepper	Whole	3.0×Larger than 10⁶	Less than 300(0)	0.30	20
White pepper	Whole	1.3×10³	Less than 300(0)	0.30	10

*Note that specifications and appearance are subject to change without notice in order to improve the machine.