Water immersion sterilizers have the following main effects on vacuum-packed products:
Thorough sterilization and prolonged shelf life: They can effectively kill microorganisms inside the packaging (including anaerobic bacteria) at high temperatures (such as 121°C), bringing the product to a commercially sterile state and extending its shelf life to about one year.
Preserve product quality: Through hot water circulation or spraying, the temperature is evenly distributed and penetrates well, allowing sterilization while maximizing retention of the food's original flavor, color, texture, and nutrients.
Maintain packaging integrity: During sterilization, precise pressure control can balance the pressure inside and outside the packaging, effectively preventing vacuum packages from swelling or bursting during heating and cooling.
Increase production efficiency: The equipment is highly automated, has a large processing capacity, and usually features hot water recycling, which helps save energy and reduce production costs, making it suitable for large-scale continuous production.
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