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Double layer spray sterilization pot
Double layer spray sterilization pot
Product details
In the simplest terms, a sterilization pot is a closed, pressurized heater used to heat food sealed in a container for commercial aseptic sterilization of food packaged in a sealed container. Multiple different sterilization pot systems can be used. The sterilization pot system has some common characteristics
Components:
The equipment consists of a pot body, pot cover, opening device, locking module, safety interlock device, track, sterilization frame, steam nozzle, and several pipe openings. The pot cover is sealed with an inflatable silicone heat-resistant sealing ring, which is reliable and has a long service life. The sterilization pot has the characteristics of large heating area, high thermal efficiency, uniform heating, short boiling time of liquid materials, and easy control of heating temperature. It is mainly used in various fields such as food industry and medicine.
The equipment consists of a pot body, pot cover, opening device, locking module, safety interlock device, track, sterilization frame, steam nozzle, and several pipe openings. The pot cover is sealed with an inflatable silicone heat-resistant sealing ring, which is reliable and has a long service life. The sterilization pot has the characteristics of large heating area, high thermal efficiency, uniform heating, short boiling time of liquid materials, and easy control of heating temperature. It is mainly used in various fields such as food industry and medicine.
Operation:
Generally, canned food factories use this type of horizontal sterilization pot for atmospheric boiling, heating, and sterilization of canned food. This equipment can achieve back pressure sterilization by introducing compressed air. If cooling needs to be carried out inside the pot, it is necessary to use a water pump to inject water into the spray pipe at the top of the pot (or use a water circulation system). During sterilization, due to heating causing the temperature of the can to rise, the pressure inside the can will exceed the pressure outside the can (inside the pot). Therefore, in order to avoid the pressure inside the glass bottle causing the lid to pop during sterilization, it is necessary to apply back pressure to the protruding ends of the tin can, especially for meat cans that require higher sterilization temperatures. The use of reverse pressure sterilization involves injecting compressed air into the pot to increase pressure and prevent the can from protruding and popping. The operation is described as follows: compressed air is a poor thermal conductor, and steam itself has a certain pressure. Therefore, during the heating process of sterilization, compressed air is not added, and only when it reaches the sterilization temperature and is kept warm, compressed air is opened into the pot to increase the pressure by 0.5-0.8 atmospheres. After sterilization, when cooling down, stop supplying steam and inject the cooling water into the spray pipe. Due to the decrease in temperature inside the pot and the condensation of steam, the pressure inside the pot is compensated by the use of compressed air.
Generally, canned food factories use this type of horizontal sterilization pot for atmospheric boiling, heating, and sterilization of canned food. This equipment can achieve back pressure sterilization by introducing compressed air. If cooling needs to be carried out inside the pot, it is necessary to use a water pump to inject water into the spray pipe at the top of the pot (or use a water circulation system). During sterilization, due to heating causing the temperature of the can to rise, the pressure inside the can will exceed the pressure outside the can (inside the pot). Therefore, in order to avoid the pressure inside the glass bottle causing the lid to pop during sterilization, it is necessary to apply back pressure to the protruding ends of the tin can, especially for meat cans that require higher sterilization temperatures. The use of reverse pressure sterilization involves injecting compressed air into the pot to increase pressure and prevent the can from protruding and popping. The operation is described as follows: compressed air is a poor thermal conductor, and steam itself has a certain pressure. Therefore, during the heating process of sterilization, compressed air is not added, and only when it reaches the sterilization temperature and is kept warm, compressed air is opened into the pot to increase the pressure by 0.5-0.8 atmospheres. After sterilization, when cooling down, stop supplying steam and inject the cooling water into the spray pipe. Due to the decrease in temperature inside the pot and the condensation of steam, the pressure inside the pot is compensated by the use of compressed air.
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