Industrial autoclave food sterilize

by Elena Li Consultant

Recommended Features

The hot water is stored in the upper tank, and the product temperature rises very quickly.
It is completely immersed in water, and the temperature can penetrate into the product from *.
During the whole process, the product and air contact are avoided, there is no air cooling mass in the kettle, and the optimized circulating water system ensures that the heat distribution in the kett
By controlling the in and out of hot air to control the back pressure, the pressure peak is avoided, and the damage of the packaging material is greatly reduced.
Smooth and gentle but rapid cooling, avoiding the thermal shock of the product and cooking products with peculiar smell.

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Review on Industrial autoclave food sterilize

.High temperature and high pressure sterilization pot is composed of pot body, pot cover, opening device, locking wedge, safety interlocking device, rail, sterilization basket, steam nozzle and several nozzles. The pot cover is sealed with inflatable silicone rubber temperature-resistant sealing ring, which is reliable and has a long service life. The heat source is supplied by electricity, which can be preset to the required temperature when using electricity, and the temperature can be automatically controlled by an electric contact pressure gauge. When the temperature is lower than a certain temperature, the temperature can be automatically heated, thus ensuring the accuracy of the temperature during sterilization.

2. The high-temperature and high-pressure sterilization pot is equipped with a pressure gauge and a safety valve, which is beautiful in appearance, easy to install, easy to operate, safe and reliable. It is widely used in the high temperature sterilization of meat, eggs, fresh corn, peanuts, wild vegetables, soy products, aquatic products, canned products, packaging bags and other food and packaging. It has a wide range of applications and can be used by large, medium and small enterprises and can meet production needs.

3. Features of sterilization pot equipment:

(1) The hot water is stored in the upper tank, and the product temperature rises very quickly.

(2) It is completely immersed in water, and the temperature can penetrate into the product from *.

(3) During the whole process, the product and air contact are avoided, there is no air cooling mass in the kettle, and the optimized circulating water system ensures that the heat distribution in the kettle is even.

(4) By controlling the in and out of hot air to control the back pressure, the pressure peak is avoided, and the damage of the packaging material is greatly reduced.

(5) Smooth and gentle but rapid cooling, avoiding the thermal shock of the product and cooking products with peculiar smell.

(6) When the temperature is raised, the heat penetrates into the product at a faster speed to ensure that the required sterilization effect is achieved.

(7) All products are immersed in water to produce buoyancy, which greatly reduces the friction and collision of product packaging.

(8) To ensure a more ideal heat transfer effect, high temperature and short time sterilization can improve efficiency and process more products.

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