Nano deodorization and sterilization system

Application Requirements:

Designed for sterilization, odor removal, and flavor enhancement in meat and seafood processing, this system significantly improves product quality and elevates the standard of food processing procedures.

Suitable Product Types:

Applicable to a wide range of meat and aquatic products, including:

Seafood: Fish, shellfish，abalone, Longan Shrimp 

Livestock: Pork, beef, lamb

By-products and more: Supports flexible use across multiple product lines

Key Equipment Effects & Advantages:

Deep Odor & Blood Removal:
Penetrates deep into the product to eliminate fishy smells, blood residue, and off-odors — all without any chemical additives.

Time & Labor Saving:
Processing time ranges from 10 to 30 minutes, drastically reducing both labor and processing time.

Water Efficiency:
Uses 50% less water compared to traditional methods.
A single wash cycle accomplishes cleaning, deodorizing, and impurity removal all at once.

On-Site Installation Requirements:

Tank Modification:
Replace existing tank with a non-partitioned water tank to ensure unobstructed flow and bubble diffusion.

Utility Access:
Utilize existing water and power supply systems — no additional energy points required.

Workshop & Operational Requirements:

High Flow Rate & Thrust Capacity:
The system must be capable of operating in 2m³ water tanks, providing strong circulation and high thrust to allow for rapid and uniform product washing.

Smart Control:
Equipped with intelligent PLC-based control system offering both automated and simplified manual operation.

Modular Design:
The equipment should be modular in structure to allow easy replacement and maintenance of key components, ensuring durability for 8 hours of continuous heavy-duty operation.