In the process of food processing, the surfaces of equipment in contact with food are prone to produce various sediments and adhere to various animal and vegetable oils and fats. Therefore, favorable conditions have been created for microorganisms with adaptive abilities. If not cleaned and disinfected properly, it can easily leave safety hazards.

Food processing plants can use two physical methods to clean and disinfect.

1. 95 ℃ high-pressure hot water cleaning technology using high-temperature short-term sterilization method;

2. 180 ℃ saturated steam cleaning technology using ultra-high temperature instantaneous sterilization method.

In the food processing industry, the commonly used sterilization method is low-temperature long-term (pasteurization) sterilization. The sterilization temperature is generally maintained at 62 ℃~65 ℃ for about 30 minutes, which can achieve a sterilization rate of 97.3%~99.9%. However, due to the long time required for this disinfection method, it is generally only used for the production disinfection of food itself, while many equipment and facilities in food factories are disinfected using chemical methods.

If high-temperature short-term sterilization method is used, the sterilization temperature is generally above 80 ℃ and below 100 ℃. In the process of cleaning production equipment, if 95 ℃ high-temperature hot water can be achieved, the physical cleaning effect and disinfection efficiency can be greatly improved, killing two birds with one stone.

But achieving both high temperature of 95 ℃ and high pressure hot water at the same time is not that simple.

Firstly, no combustion method should be used for heating. Food processing plants operate in urban environments, and combustion will result in exhaust emissions.

Secondly, if traditional electric boiler heating technology is used, the heating speed is too slow, and it is even difficult to ensure a water temperature above 85 ℃, let alone a high temperature of 95 ℃. In addition, there are inherent technical barriers such as large device size and high energy consumption.

Thirdly, if hot water is pumped into the pump and then pressurized, the problem of water temperature rise can be solved. However, the existing high-pressure sealing material technology cannot withstand long-term high temperatures, resulting in short seal life and high maintenance costs.

Afterwards, there is also an on-site operation issue. If there is a large amount of splashing and rebounding of high-temperature hot water during the cleaning process, it will inevitably pose a risk of burns to the workers.

In summary, it is difficult to find equipment that can truly reach a temperature of 95 ℃ and meet safety and environmental protection requirements for snow trekking.

The German FRANK 217DMP high-temperature and high-pressure water heater can break through technical bottlenecks and achieve ideal cleaning and disinfection effects. Firstly, the FRANK 217DMP high-temperature and high-pressure water heater adopts the instantaneous heating technology of German water flow through electric heating coil, with a 60 second high-speed heating and 18KW pure electric heating, without exhaust gas and smoke emissions. Secondly, it adopts a small flow special spray gun design, which significantly reduces splashing, sewage discharge, and sewage treatment costs.