Scottish vacuum packed salmon sterilizer   Canned fish sterilization pot The use of back pressure sterilization, that is, the use of compressed air into the pot to increase the pressure, to prevent the can convex and jump cover, its operation is described as follows: Since the compressed air is a poor thermal conductor, the steam itself has pressure. Therefore, during the heating process during sterilization, the compressed air is not placed, and only when the sterilization temperature is reached, the compressed air is opened into the pot, and the inside of the pot is increased by 0.5 to 0.8 atmospheres. After sterilization, when cooling and cooling, stop supplying steam and press the cooling water into the water spray pipe. As the temperature inside the pot drops, the steam condenses, and the internal force of the pot is reduced by the pressure of the compressed air.

    During the sterilization process, attention should be paid to the initial exhaust of the Zui, and then the steam is vented to allow the steam to circulate. It can also be deflated once every 15-20 minutes for heat exchange. In short, the requirements for sterilizing conditions, according to the procedure, the level of sterilization temperature, the size of sterilization pressure, the length of sterilization time and the operation method are all specified by the sterilization process of canned products.