The touring sterilization machine can be divided into two sterilization methods: steam sterilization and water sterilization. Steam sterilization is achieved by heating water to 90-100 ℃ through a boiler, and then delivering steam to the items that need to be sterilized through pipelines. The sterilized items are transported back and forth seven times in the steam chamber to completely kill bacteria. The overall design of the machine is reasonable, the operation is safe and reliable, the structure is compact, the land occupation is small, the operation is easy, the maintenance is convenient, and the installation is simple.

Mainly suitable for glass bottle filling products (such as wine, rice wine, yellow wine, fruit wine, etc.) and canned goods that require high-temperature sterilization (such as canned meat, poultry, fish, eggs, vegetables, etc.).