From the sterilization method:

There are three types: 1. Hot water circulation type sterilization: When the food is sterilized, all the food in the pot is soaked by hot water. In this way, the heat distribution is relatively uniform.

2, steam-type sterilization: food is not added to the water after the pot is added, but directly into the steam to heat up, because there is a cold spot in the air in the pot during the sterilization process, so the heat distribution in this way is not uniform.

3, water-based sterilization: This method uses a nozzle or a spray pipe to spray hot water onto the food. The sterilization process is carried out by spraying nozzles on both sides or the top of the sterilization pot. Hot water to the surface of the food, so not only the temperature is uniform and no dead angle, but also the temperature and cooling rate is rapid, can fully, quickly and stably sterilize the products in the pot, especially suitable for the sterilization of soft-packed food.

     The sterilization pot is equipped with valves, pressure gauges, thermometers and other accessories, which should be kept complete, sensitive and reliable. Maintenance and periodic calibration should be added during use. The valve start-up pressure of this equipment is equal to the design pressure and should be sensitive and reliable. It should be prevented from being adjusted at will. The accuracy of the pressure gauge and thermometer are all 1.5, and the difference within the tolerance is normal. The lead-free seal pressure gauge shall not be used, the pressure gauge indicates failure, the scale is unclear, the dial is broken, the pointer does not return to zero after the pressure is released, and the seal seal damage shall be replaced immediately. The thermometer should be inspected regularly. It should be calibrated with a standard thermometer before use. It should be verified once a year. If the mercury column breaks and the difference from the standard temperature exceeds 0.5 °C, it should be repaired or replaced.