It is a device for continuously sterilizing and cooling packaged foods such as soba and udon!
In a continuous sterilization device, sterilization of food is achieved by filling the interior of the sterilization device with steam. After steam sterilization, air cooling is performed by drawing in outside air through an induction method in a highly sealed device, effectively utilizing the air. Additionally, by increasing the wind speed, the wet bulb temperature is lowered, allowing for efficient cooling by utilizing the latent heat of vaporization from moisture condensed during the sterilization process. 【Features】 Products that are packaged can be continuously sterilized and cooled while still on the pallet. The treated products can be shipped as they are. This method offers significant advantages such as increased production efficiency and reduced labor costs compared to conventional sterilization methods. *For more details, please feel free to contact us.
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Yasujima is active in a wide range of fields, primarily focusing on the design and manufacturing of various vacuum plants, as well as various drying plants and sterilization equipment. Furthermore, we continue to take on challenges by developing new products, creating equipment tailored to customer requests, and making efforts to explore new fields.
