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Structure: The sterilization pot consists of a pot body, a pot lid, an opening device, a locking wedge, a safety interlock device, a rail, a sterilization basket, a steam nozzle and a plurality of nozzles. The lid is sealed with an inflatable silicone rubber temperature-resistant sealing ring, which is reliable in sealing and long in service life.
Features: equipped with pressure gauge and safety valve, beautiful appearance, easy to install, easy to operate, safe and reliable.
It is mainly suitable for canned food (such as: canned meat, poultry, fish, eggs, vegetables, etc.) and protein beverages that require high temperature sterilization (such as milk, soy milk, almonds, coconut milk, peanut milk, walnut milk, etc.). The package can be applied to hard cans (such as: tinplate three-piece cans, glass cans HDPE), cooking bags, and the like. Especially suitable for soft cans (such as: ham sausage, diced chicken, pheasant, pure milk, etc.). Note: The size of the sterilizer can be customized according to user requirements. There is a national pressure vessel certificate, you can use it safely and safely.
Features
1. The source of the semi-automatic sterilizer of the electric appliance can be supplied by electricity, or can be supplied by boiler steam. When the electricity is used, it can be preset to the required temperature, and the temperature can be automatically controlled by the electric contact pressure gauge. When the temperature is lower than a certain temperature, it can be automatically added. Temperature, thus ensuring the accuracy of the temperature during sterilization.
2. Double-layer water bath type high temperature and high pressure conditioning sterilization kettle equipment features:
1) The hot water is stored in the upper tank, and the product is heated up very quickly.
2) The product is prevented from coming into contact with the air during the whole process. There is no air cooling group in the kettle, and the optimized circulating water system ensures uniform heat distribution in the kettle.
3) Control the back pressure by controlling the ingress and egress of hot air, avoiding the pressure peak and greatly reducing the damage of the packaging material.
4) Smooth and gentle but rapid cooling, avoiding product thermal shock and cooking odor products. (The cooling time is about 10 minutes).
5) When heating up, heat penetrates into the product at the fastest speed to ensure the desired bactericidal effect. (The heating time is about 20 minutes).
6) Ensure the best heat transfer effect, high temperature short time sterilization can improve efficiency and handle more products.
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