Beverage sterilization equipment The degree of heat treatment is relatively low; typically, the food is heated at temperatures below the boiling point of water, with hot water serving as the heating medium. Different foods undergo pasteurization for various purposes: certain products—especially milk, whole eggs, egg whites, and egg yolks—are pasteurized to eliminate potential pathogenic microorganisms, such as Mycobacterium tuberculosis and Salmonella. A key advantage of beverage sterilization equipment is its ability to process foods at low temperatures for short durations, thereby minimizing the degradation of color, aroma, flavor, and nutritional content that can result from high‑temperature, prolonged treatment. Next, we will examine the specific features of beverage sterilization equipment.

　　I. Freezer for Beverage Sterilization Equipment

　　1. The tank walls are equipped with advanced honeycomb‑plate evaporators that directly exchange heat with the milk for cooling.

　　2. The imported expansion valve and solenoid valve are equipped with a reliable midpoint protector, preventing compressor damage due to overload or system failure.

　　3. All tanks are made of stainless steel and equipped with spray nozzles, featuring automatic rotary pressurized cleaning and an automatic stirring mechanism.

　　4. The insulation layer is made of polyurethane foam, providing excellent thermal insulation for the yogurt processing equipment.

　　II. Filters for Beverage Sterilization Equipment

　　A duplex filter, also known as a duplex switching filter, consists of two parallel stainless steel filters. It boasts a novel and well‑designed structure, excellent sealing performance, high flow capacity, and simple operation. As a versatile filtration device, it offers broad applicability and strong adaptability. In particular, it features a low risk of side leakage through the filter bags, ensuring precise filtration accuracy, while allowing for rapid bag replacement, virtually eliminating material waste and reducing operating costs.

　　III. Preheating Tank for Beverage Sterilization Equipment

　　The material is imported stainless steel; the tank body is mechanically polished for a high‑gloss finish; connecting pipes and other fittings feature rounded transitions with no dead corners, ensuring easy cleaning; the polyurethane insulation is produced via integral foaming, delivering excellent thermal performance. Additionally, at the customer’s request, the equipment can be equipped with cleaning balls, high‑speed shear heads, level gauges, breather valves, manholes, and digital thermometers.

　　IV. Homogenizer for Beverage Sterilization Equipment

　　The homogenizer is constructed with a stainless-steel system, enabling efficient separation and uniform distribution of microorganisms from both the sample itself and its surface. Samples are packaged in single-use sterile homogenization bags, ensuring no contact with the instrument. It features gentle homogenization, non‑destructive processing, and eliminates the need for heating, sterilization, or washing of laboratoryware, thereby meeting the requirements for speed, accuracy, and excellent reproducibility.

　　V. Beverage sterilization equipment of cleaning

　　The cleaning system, commonly known as the Clean-in-Place (CIP) system, is widely used in highly mechanized food and beverage manufacturing facilities, including those producing beverages, dairy products, fruit juices, fruit pulps, jams, and alcoholic beverages. Clean-in-Place refers to the use of high‑temperature, high‑concentration cleaning solutions to exert a powerful effect on equipment and process units, thereby cleaning surfaces that come into contact with food and sanitizing production equipment that must meet stringent hygiene standards.