Beverage sterilization pot   Meat Sterilizer Sellers    Sterilization pot  A saturated sterilizer is a batch-by-batch, non-stirred pressure vessel for sterilizing food packaged in a sealed container. Usually, the containers are stacked or mixed in a sterilization rack, a cage basket, a sterilization cart, a basket, a sterilization tray, and the sterilization pot is pushed in or out. The sterilizer is called the heating medium used in the horizontal sterilizer and is steam.

   Some sterilizers are designed to use only a small amount of water that is not submerged in the sterilisation process, but is sprayed or sprayed on the container. One type of retort is to draw water from the bottom of the sterilizer and reheat the container through the water spray nozzles at the top and middle of the sterilizer to heat or cool the container. The water is internally heated by a vapor diffusion tube and pressurized with air (Figure 10-5). The heating medium is a mixed water spray, steam and air. The cooling water is introduced into the sterilization pot at the end of the sterilization cycle. Other water heating and circulation methods can also be used in the water spray sterilization pot. Another type of system uses a water distribution system located at the top of the retort to heat or cool the water and spray the container from top to bottom. Air acts as an overpressure source. The water is heated by an external heat exchanger and circulated by a pump in this system. When the sterilization is completed, the sterilizing hot water is cooled by an external heat exchanger as cooling water.