Zip Code:581-0063 Phone:(+81)72-994-1684 FAX:(+81)72-994-1642 |
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| Pack Soup Production Line | ||||||
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Increased Economy and Improved Efficiency! "Packed Soup Production Line" |
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| 1. | After extract is drawn out of dried bonito flakes in a boiling tank the clear broth is transferred into a storage tank and then flavored,while the boiled bonito scraps staying in a mesh basket submerged below the water level in boiling tank taken out together with the basket by a cylinder driven basket lifter. | |||||
| 2. | Packed soup on a conveyor are transferred into a cooling tank. When the basket beneath the feed port of the cooling tank is in a state of being turned over,the packed soups can be stored in the pool chute shown so as to enable continuous operation without stopping the filler and the conveyor. Aeration is provided for heightening a cooling effect to reduce the temperature of the packed soup until it goes down to 30˚C. | |||||
| 3. | Overflow System Large square holes on the basket provide smooth water penetration and highly efficient aeration that are optimum for cooling the packed soup. A large overturning angle prevents the packed soup from staying inside the basket. Water in the cooling Tanks flows in the direction opposite to the packed soups,Which assures perfect step-by-step cooling,resulting in remarkable savings of water and reduced cooling time. |
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| 4. | It remarkably saves a space
a space and cooling time compared to conventional net conveyor type
cooling tanks. Besides,available is another model(a counterflow cooling
tank)which has a zone provided with a plural number of baskets(2~4
baskets). The flavored soup is sent to the first heat exchanger where it is sterilized with high temperature steam (115~121˚C).Then,after processed with the primary cooling with water in the second heat exchanger,it is cooled down to 5~8˚C with chilled water in the third heat exchanger. Since it takes as short as 2~6 minutes from the first heat exchanger to the third one,live bacteria including thermophiles can be reduced to 300pcs/g or below even at 115˚C by a heat shock. |
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