Vegetables & Mushrooms

In today’s food market, various canned and vacuum-packed vegetables, such as corn, peas, green beans, spinach, carrots, etc., and various mushrooms, have become important supplements to people’s daily diets.

High-temperature sterilization is a common method to extend the shelf life and is widely used by manufacturers. However, the color, odor, and taste of vegetables and mushrooms can easily be spoiled in high temperatures; prolonged exposure to high-temperature can also lead to greater loss of nutrients. In addition, manufacturers face the problems of excessive energy consumption and low efficiency.

Ousi continuous sterilizer, through its unique design, brings the best solution for high-temperature sterilization of canned and vacuum-packed vegetables, mushrooms, and other foods.

• Heating is more even and takes less time, minimizing damage to vegetables and mushrooms’ original color, texture, and taste.

• It brings consistent quality and proven food safety.

• It reduces the consumption of water, electricity, and steam to a minimum level.

• It greatly reduces manual operations and improves production efficiency.

In addition, Ousi provides customized continuous sterilization solutions according to your specific production demands.