Index 2000 sterilization equipment

Reduction of the germ count of dry ingredients (paprika, vegetables, herbs) by means of steam, followed by water drying and cooling of the germinated material to initial moisture content. On request, we also carry out stone separation and sorting.

The equipment is also suitable for germ reduction of spices (pepper, coriander, cumin seeds, etc.). The advantage of the equipment is that it does not use chemical or radioactive substances to reduce the number of sprouts.

Principle of operation:
The equipment is continuous operation, the amount of material passing through is infinitely adjustable. The germicidal device is operated by a variable speed drive, which allows the product to be fed into the germicidal device by means of a variable speed drive pulley onto a vibrating tray, which feeds the product into the steam chamber. In the steam chamber, an infinitely variable speed, endless silicone belt transports the material to a spreading pulley mounted on the outlet of the container, which is responsible for spreading the product evenly on the drying belt. The temperature and steam pressure in the steam chamber are adjustable. The drying air is heated by steam radiators and moved by a radial fan. In the upper 3/4 of the dryer, the hot air is blown in and the product is cooled in the lower part. The air is cooled by a compressor chiller. The air exhausted from the dryer is fed into a separating cyclone and the humid air is then discharged to the open air. The cooled material leaving the dryer is conveyed by a conveyor belt to the bagging system.

The moisture content of the final product is continuously checked.

Performance of the equipment for different materials:
White and black pepper : 400-600 kg/hour
Caraway seeds: 200-250 kg/hour
Coriander : 400-450 kg/hour
Vegetable stems, herbs : 100-150 kg/hour
Paprika semi-finished products (crushed) : 300-350 kg/hour

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