GYC steam canned food mushroom autoclave

The sterilization pot is mainly used in various fields such as food industry, medicine and so on. The sterilizing pot is composed of a pot body, a pot cover, an opening device, a locking wedge, a safety interlocking device, a track, a sterilization basket, a steam nozzle and a plurality of pipe openers. The seal of the pot lid is made of inflatable silicone rubber thermo sealing ring, which has reliable sealing and long service life. With a certain pressure of steam as the heat source, the heating area is large, the heat efficiency is high, the heating is uniform, the boiling time of the liquid material is short, and the heating temperature is easily controlled. The pan inner pot body (inner pot) is made of austenitic stainless steel with heat-resistant and heat-resistant. It is equipped with pressure gauge and safety valve. It has beautiful appearance, easy installation, easy operation and safe and reliable operation.

A,Classification:
Classified according to the heating method:
Steam heating, electric heating, electric and steam dual-use type.

Classified according to the sterilization method:
Water bath type, spray type, three pot series type, Double pot parallel type, horizontal type, double layer water bath type, automatic rotary type, rotary sterilization pot.
1, Hot water cycle sterilization: when the food is sterilized, all the food in the pot is soaked in hot water. This method is evenly distributed in heat.
2, Steam sterilization: food is not first added to the pot, but directly into the steam heating, because in the process of sterilization, there will be cold point in the air, so this way the heat distribution is not the most uniform.
3, Spray sterilization: this way is to use the nozzle or spray tube to spray hot water on the food. The process of sterilization is to spray the fog shaped wave type hot water to the food surface by installing it in the nozzle on both sides or top of the germicidal pan, so the temperature is not only even without dead angle, but also the heating and cooling speed is rapid, so it can be comprehensive and fast. Quick and stable sterilization of products in the pot is especially suitable for sterilization of soft packaged food.

Classified according to the control mode:
Manual, semi-automatic, automatic autoclave

B,Structure and characteristics of equipment:
The pasteurization pot includes pot body, pan cover, bending arm device, safety chain device, track, seal ring, steam, nozzle, cooling pipe, pipe, pressure protection device and gate valve, etc. The sealing device of air cushion seal type sterilization cooker adopts advanced domestic technology configuration, the whole machine is designed reasonably, the operation is safe and reliable, the structure is compact, the operation is easy, the maintenance is convenient, and the installation is simple. The automatic control device is adopted for pressure keeping. When the pressure exceeds the limit, it can be adjusted automatically to ensure that the container can work normally.

C,Design idea:
The humanization! (everywhere is ingenuity, embodies people-oriented design concept).
Security! (in accordance with: GB GB150-98 "pressure vessel manufacturing standard", ISO9000:2001 quality certification system, HACCP food safety certification design, manufacture)
Reliable! (select the parts of the world famous brand,)
Energy saving! (temperature loss, electricity, compressed air, time consumption four aspects, reasonable and optimized collocation).
The appearance is beautiful, novel, compact and simple.

D,Design and Manufacture Basis:
Pressure vessel part is designed and manufactured according to the national standard GB150 - 1998 "steel pressure vessel manufacturing standard".
Performance design refers to the product characteristics of Japan Japan Osaka Corporation (HISAKA) and German Storck (STOCKTEC) (germicidal cooker manufacturer). It is designed and manufactured mainly with a uniform pointer to the heat distribution inside the pot.
ISO9001-2000 quality assurance system, HACCP design and manufacturing requirements.

E,Performance characteristics:
The temperature distribution in the sterilization pot is uniform. The use of water for rising and cooling can be used repeatedly.
Save steam energy 18% (compared to water immersion and steam sterilizer).
Manual, automatic separation, can be operated separately.
Abnormal alarm of temperature, pressure and water level.
Correction of electronic temperature deviation.
Electronic ultra - temperature automatic protection.
Electronic and mechanical double overpressure protection.
Electronic and mechanical double safety chain.
The temperature difference (heat distribution) of each point in the pot is + 0.5. The pot is equipped with a temperature sensor, which can monitor the F value in food at any time, observe the heat distribution in the pot, and timely understand the time of temperature from the food surface to the food center (heat penetration).

F,Scope of application:
Canned: meat, poultry, fish, eggs, vegetables, fruits and other canned goods.
Protein drinks: milk, soy milk, almond, coconut milk, peanut milk, walnut milk, etc.
Soft bag packaging: ham sausage, steamed bagged chicken, braised chicken, pure milk, etc.
Plastic containers: PP bottles, HDPE bottles, etc.

G,QA:
The accessory parts such as electronic components, valves and instruments are guaranteed for 1 years, and the main pressure components are guaranteed for 3 years (except for the loss of components, artificial damage or force majeure factors).
The product is issued by the national pressure vessel safety supervision organization.
1. "pressure vessel product safety performance supervision and inspection certificate"
2. "certificate of product quality of pressure vessel"
3. "mark nameplate of factory supervision and inspection"
4. "product qualification certificate"