In the modern food industry, the line between quality and quantity is a thin line determined by the selection of raw materials and equipment. Among Iran's agricultural products, Shiraz cucumber is world famous because of its unique taste and crispy texture. But turning this fresh product into a stable and high-quality canned product requires complex processes, the beating heart of which is the pasteurization tunnel device. What we deal with in this article is to investigate the importance of using steel grade 316 in the design and construction of these tunnels for cucumber production lines in Shiraz; The choice that leading companies like Adan Sanat make to ensure the health and durability of the device.
Why is 316 steel vital in the pasteurization tunnel?
When it comes to manufacturing food industry equipment, most people think of 304 steel, which is the most common grade on the market. But in the design of the pasteurized tunnel with 316 steel for the cucumber production line, the engineers go one step further. The main difference between 316 steel and 304 is the presence of the "molybdenum" element. This element makes 316 steel extremely resistant to pitting corrosion and cracking caused by chlorides.
In the process of producing pickles, the environment inside the pasteurized tunnel is in contact with water vapor, salt and acids in the pickles. In addition, chlorinated detergents are used to wash the tunnel. 304 steel will corrode and rust over time against this constant attack of chloride ions, which becomes a place for the accumulation of bacteria. But the pasteurized tunnel with 316 steel is resistant to these factors and greatly increases the useful life of the device. For producers in Shiraz who are looking for a product with international standards, this is a smart choice.
Cucumber pasteurization process challenges
Cucumber is a sensitive product. Its tissue is rich in water and its cell wall is very reactive to heat. The purpose of pasteurizing cucumbers is to destroy microorganisms and spoilage enzymes, without the cucumber tissue being cooked and loosened. The design of the pasteurized tunnel with 316 steel should be such that the heat transfer is done in a uniform and controlled manner.
If the temperature is too high or the holding time increases, the pickled cucumber will be soft and crushed and lose its quality. On the contrary, if the heat is not enough, the product will spoil. In the design of these tunnels in Shiraz, engineers try to spray hot water with proper and uniform pressure on all the glass by using precise water sprinkler nozzles and advanced circulation systems to minimize thermal shock.
Tunnel engineering structure pasteurized with 316 steel
A tunnel pasteurized with 316 steel consists of different components, each of which has a specific role in the process. The main body of the tunnel, hot water tanks, pumps and nozzles must all be subjected to strict sanitary standards.
1. Tunnel body and chassis
The chassis of the machine is usually made of resistant steel profiles to be able to withstand the heavy weight of water tanks and conveyor belts. The inner shell, which is directly in contact with the steam and water environment, is covered with 316 steel sheets of appropriate thickness. This shell must be completely sealed (welded tight) so that water does not leak out and prevent energy loss.
2. Durable conveyor system
In the cucumber production line, the conveyor is responsible for carrying jars full of pickles. This tape must be resistant to 100% humidity and high temperatures. In the design of the pasteurized tunnel with 316 steel, heat-resistant plastic or stainless steel chains are usually used, which do not require oil lubricants so that contamination is not transferred to the product.
3. Pumping and nozzle systems
The heart of tunnel pumping are centrifugal pumps that send hot water from tanks to nozzles. These pumps and pipelines should not be exposed to acid and salt corrosion. The use of 316 steel fittings and pipes in this section guarantees the cleanliness of the water sprinkled on the pickled cucumber. Nozzles should be designed to spread water in a full cone pattern so that no part of the glass is left without heat.
Economic benefits of using 316 steel in Shiraz
Perhaps, at first glance, the cost of making a pasteurized tunnel with 316 steel may seem higher than lower grades. But for producers in Shiraz looking for long-term production, it's a smart investment. Due to its high chemical resistance, 316 steel minimizes the need to replace parts. Stoppages caused by repairs and equipment failure impose heavy costs on the factory, which are reduced by using this high-quality material.
In addition, considering that pickles produced in Shiraz can be exported to Persian Gulf countries and Europe, compliance with food standards (such as FDA and European Union) is mandatory. International health inspectors are sensitive about the material of the equipment, and the use of a pasteurized tunnel with 316 steel shows the factory's commitment to the quality and health of the product, which makes export permits easier.
Designing thermal zones (Zoning) in the tunnel
A standard 316 stainless steel pasteurization tunnel is usually divided into three main zones, each separated by partition walls so that different temperatures do not mix:
The role of engineering companies in the localization of this technology
Although the pasteurized tunnel technology with 316 steel has its roots in advanced industrial countries, Iranian companies have been able to produce these devices with high quality and reasonable prices with local knowledge and reverse engineering. Adan Sanat company in Shiraz is one of the pioneers in this field, which, understanding the local needs of cucumber producers, designs tunnels that are both compatible with the weather conditions of Fars and are optimal in terms of energy consumption.
Localization means that spare parts are easily available and technical teams can provide services in the shortest time. Dependence on importing 316 steel parts or special pumps can stop production in times of crisis, but in-house manufacturing ensures that the production line is always dynamic.
Maintenance and cleaning of 316 steel tunnels
One of the outstanding features of the 316 stainless steel pasteurized tunnel is ease of cleaning (CIP). The polished surface of 316 steel does not allow deposits or bacteria to stick to it. However, regular maintenance programs are essential to keep the device shining and functioning.
- Daily washing: After the end of the work shift, the entire floor of the tunnel and the conveyor belt should be washed with clean water to remove the remaining cucumber or salt. It is recommended to use weak and dilute acidic materials for periodic washing. 316 steel is resistant to these acids and is not damaged.
- Inspection of welds: Periodically, the welds of the tunnel body should be checked so that there are no cracks or leaks.
Effect on the final quality of Shiraz pickled cucumbers
Using pasteurized tunnel with 316 steel directly affects the quality of the final product. The pickled cucumber produced in these tunnels keeps its bright green color, does not smell unpleasant, and its texture remains crunchy. Today's consumer is very aware and notices the difference in quality. Brands that use high-quality equipment quickly establish their position in the market.
In Shiraz, the competition between factories producing pickled cucumbers is intense. Those who have gone to new technologies such as pasteurized tunnel with 316 steel, have been able to acquire more market share and even export their products. The quality of the packaging and the health of the product are the two main success factors in this market, both of which depend on the production equipment.
Foresight and environmental sustainability
The design of 316 steel pasteurized tunnel is not only limited to productivity and quality, but is also related to environmental sustainability. 316 steel is a 100% recyclable material and does not harm the environment at the end of the useful life of the device. In addition, heat recovery systems installed in these tunnels reduce gas and electricity consumption and reduce the factory's carbon footprint. In a world where the energy and environmental crisis is serious, using sustainable equipment is a social responsibility for producers.
conclusion
Finally, it can be said that the design and construction of a pasteurized tunnel with 316 steel for cucumber production lines in Shiraz is a strategic necessity. This choice not only guarantees the health of the consumer, but also increases the producer's profitability by reducing waste, increasing the life of the device, and increasing the possibility of export. Companies like Adan Sanat play an important role in the development of Fars food industry by providing this advanced equipment. Investing in quality and technology is the only way to survive in today's competitive market. Pickled cucumber producers should know that production equipment is their main assistant in creating a lasting and popular product.
