Sterilization pot overview and scope of use

★ Structure: The sterilization pot consists of the pot body, the lid, the opening device, the locking wedge, the safety interlock, the rail, the sterilization basket, the steam nozzle and a number of nozzles. The lid is sealed with an inflatable silicone rubber temperature-resistant sealing ring, which is reliable in sealing and long in service life.

★ Features: It is equipped with pressure gauge and safety valve. It has beautiful appearance, easy installation, convenient operation, safety and reliability.

It is widely used in high temperature sterilization of foods and packaging such as meat, broth, egg, fresh corn, peanuts, wild vegetables, soy products, aquatic products, canned products, and packaging bags. It has a wide range of applications and can be used by large, medium and small enterprises to meet production needs.

It is mainly suitable for canned food (such as: canned meat, poultry, fish, eggs, vegetables, etc.) and protein beverages that require high temperature sterilization (such as milk, soy milk, almonds, coconut milk, peanut milk, walnut milk, etc.). The package can be applied to hard cans (such as: tinplate three-piece cans, glass cans HDPE), cooking bags, and the like. Especially suitable for soft cans (such as: ham sausage, diced chicken, pheasant, pure milk, etc.). Note: The size of the sterilizer can be customized according to user requirements. There is a national pressure vessel certificate, you can use it safely and safely.

Three design principles

★ Humanization: People-oriented, rational design, convenient and practical

★ Energy-saving: optimization, matching, temperature, power, pressure, time, etc.

★ Personalization: According to the different needs of customers, we design a production equipment that meets food safety.

★ Safety: (in accordance with: GB150-98 "pressure vessel manufacturing standards", ISO9000: 2001 quality certification system, HACCP food safety certification design, manufacturing)

Four technical requirements

a. The equipment is manufactured, inspected and accepted according to GB150-2011 "Steel Pressure Vessel" and is subject to the supervision of "Safety Technical Supervision Regulations for Pressure Vessels".

b. Welding is performed by arc welding. The welding procedure is as specified in JB/T4709-2000. The hand arc welding electrode grade is A102 between stainless steel, carbon steel and stainless steel are A302, carbon steel is J426, and automatic welding is H0Cr21N10. Solder HJ260.

c. Types and dimensions of welded joints except as indicated in the figure, the rest are in accordance with HG20583-2011, the size of the fillet welds is the thickness of the thinner plates, and the welding of the flanges is specified according to the relevant flange standards.

d. The A and B welded joints on the container shall be tested for radiation. The length of the test shall not be less than 20% of the length of each welded joint and not less than 250mm. The result is in accordance with JB/T47302-2005.

e. After the equipment is manufactured, the water test shall be carried out at a pressure of 0.44 MPa. The chloride ion content in the water shall be controlled to be no more than 25 ppm.

Five equipment features

1. The source of the semi-automatic sterilizer of the electric appliance can be supplied by electricity, or can be supplied by boiler steam. When the electricity is used, it can be preset to the required temperature, and the temperature can be automatically controlled by the electric contact pressure gauge. When the temperature is lower than a certain temperature, it can be automatically added. Temperature, thus ensuring the accuracy of the temperature during sterilization.

2. Double-layer water bath type high temperature and high pressure conditioning sterilization kettle equipment features:

1) The hot water is stored in the upper tank, and the product is heated up very quickly.

2) The product is prevented from coming into contact with the air during the whole process. There is no air cooling group in the kettle, and the optimized circulating water system ensures uniform heat distribution in the kettle.

3) Control the back pressure by controlling the ingress and egress of hot air, avoiding the pressure peak and greatly reducing the damage of the packaging material.

4) Smooth and gentle but rapid cooling, avoiding product thermal shock and cooking odor products. (The cooling time is about 10 minutes).

5) When heating up, heat penetrates into the product at the fastest speed to ensure the desired bactericidal effect. (The heating time is about 20 minutes).

6) Ensure the best heat transfer effect, high temperature short time sterilization can improve efficiency and handle more products.