Brief:

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

2. Characteristics: It uses steam with a certain pressure as the heat source, which has the characteristics of large heating area, high thermal efficiency, uniform heating, short boiling time of liquid materials, and easy control of heating temperature. The inner pot body (inner pot) of this pot is made of acid-resistant and heat-resistant austenitic stainless steel. It is equipped with a pressure gauge and a safety valve.

3. Use: The sterilizer is mainly used in the food industry, medicine and other fields!

There are four types of control methods:

1. Manual control type:

All valves and pumps are manually controlled, including processes such as adding water, heating, holding, and cooling.

2. Electrical semi-automatic control type:

The pressure is controlled by the electric contact pressure gauge, the temperature is controlled by the sensor (pt100) and the imported temperature controller (accuracy is ± 1 ° C), and the cooling process is manually operated.

3.Computer semi-automatic control type:

PLC The PLC and text display are used to process the collected pressure sensor signals and temperature signals, which can store the sterilization process with high control accuracy and temperature control up to ± 1 ° C.

4.Computer fully automatic control type

: All processes are controlled by PLC and touch screen, which can store the sterilization process. The operation only needs to press the start button. After the sterilization is completed, the system will automatically alarm and the temperature control accuracy can reach ± 0.5 ℃.

There are three types of sterilization:

1. Hot water circulation sterilization: All food in the pot is immersed in hot water during sterilization. In this way, the heat distribution is relatively uniform.

2. Steam-type sterilization: Instead of adding water first, the food is directly heated by steam after it is placed in the pot. Since there is a cold spot in the air during the sterilization process, the heat distribution in this way is not the most uniform.

3. Water spray sterilization: This method uses nozzles or spray pipes to spray hot water on food. The sterilization process sprays mist-like waves through nozzles installed on both sides or on the top of the sterilizer. The hot water reaches the surface of the food, so not only the temperature is uniform without dead corners, but also the heating and cooling speed is fast. It can sterilize the products in the pan comprehensively, quickly and stably, and is especially suitable for sterilization of soft-packed food.

There are three types from the tank structure:

1.Single pot sterilizer

2.Double-layer sterilizer

3.Double pot parallel sterilization pot

4.Vertical sterilization pot

5, electric steam dual-use sterilizer

6.Rotary sterilizer

There are three types of pot materials:

1.All stainless steel

2.Semi-steel

3.Carbon steel

Selection principle

1. Mainly choose from temperature control accuracy and heat distribution uniformity. If the product requires strict temperature, especially for export products, because the heat distribution is required to be uniform, you should choose a computer fully automatic sterilizer. Computer semi-automatic sterilizer temperature control and pressure control are the same as computer fully automatic, but the price is 1/3 of computer fully automatic. General requirements can choose electric semi-automatic sterilizer. Manual sterilizer is difficult to sterilize, temperature control and pressure control are all done manually, it is difficult to grasp the appearance of food, and the canning (bag) and crushing rate are high.

2. If the product is packed with gas or the product appearance requirements are strict, you should choose a computer fully automatic or computer semi-automatic sterilizer.

3. If the product is a glass bottle or tinplate, since both the heating and cooling speeds can be controlled, the double-layer sterilizer should not be selected as much as possible.

4. If considering energy conservation, a double-layer sterilizer can be selected, which is characterized in that the upper tank is a hot water tank, the lower tank is a processing tank, and the hot water in the upper tank is reused, which can save a lot of steam and is suitable for a daily output of more than 10 tons Food production enterprise.

5. If the output is small or there is no boiler, you can consider using an electric steam dual-use sterilizer. The principle is that steam is generated by heating the lower tank and sterilizing the upper tank.

6. If the product has a high viscosity and the product needs to be rotated during the sterilization process, you should choose a rotary sterilizer.

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