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Help CenterBagged Cheese Sterilizer/Sterilization Machine for Vacuum-Packaged Food
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Operation and Principles of the Water Immersion Sterilizer
Products are loaded into baskets and conveyed into the sterilizer vessel, after which the vessel door is closed. The door's security is ensured through a triple safety interlock system. Throughout the entire sterilization process, the door remains mechanically locked.
The sterilization process proceeds automatically, guided by a pre-programmed sequence entered into the PLC-based microprocessor controller.
At the start of the cycle, high-temperature water from a dedicated hot water tank is injected into the sterilizer vessel. Once mixed with the products, this water is continuously circulated via a high-flow pump and a scientifically designed water distribution piping system. Steam is then injected through a water-steam mixer to further raise the temperature of the water and products, thereby facilitating sterilization.
The sterilizer is equipped with a fluid flow switching mechanism; by alternating the direction of water flow within the process vessel, it achieves a uniform flow pattern at every point—both vertically and horizontally—thereby ensuring excellent heat distribution.
Throughout the entire process, the internal pressure of the sterilizer vessel is precisely controlled by the program, which regulates the inflow or outflow of compressed air via automatic valves. Since this is a water immersion sterilization method, the pressure inside the vessel is independent of temperature fluctuations. Consequently, the pressure can be freely adjusted to suit the specific packaging requirements of different products, making the equipment highly versatile (compatible with various packaging types, including three-piece cans, two-piece cans, flexible pouches, plastic containers, etc.).
During the cooling phase, users may opt for a hot water recovery and displacement method to return the heated sterilization water to the hot water tank, thereby conserving thermal energy.
Upon the completion of the sterilization cycle, an alarm signal is triggered. At this point, the door may be opened, and the sterilized products unloaded. The system is then ready to proceed with the sterilization of the next batch of products.
The temperature uniformity within the vessel is maintained within a tolerance of ±0.5°C, while pressure is controlled within ±0.05 Bar.
Advantages of the Water Immersion Sterilizer
● Water Flow Distribution
By alternating the direction of water flow within the process vessel, a uniform flow pattern is achieved at every location—both vertically and horizontally. This creates an ideal system where the water flow effectively penetrates to the very center of every product tray, thereby ensuring a thorough and uniform sterilization effect with absolutely no "dead zones."
● High-Temperature, Short-Time Processing
By preheating water in a dedicated hot water tank and conducting sterilization at elevated temperatures, a high-temperature, short-time sterilization process can be achieved.
● Suitable for Containers Prone to Deformation
Since water provides buoyancy, this buoyant force serves as an effective protective buffer for containers that are susceptible to deformation when subjected to high temperatures.
● Suitable for Processing Large-Format Canned Foods
With static-type retorts, it is often difficult to heat and sterilize the core of large-format canned foods within a short timeframe—particularly in the case of high-viscosity products.
Through rotational agitation, high-viscosity foods can be heated uniformly to their core within a short period, thereby ensuring effective sterilization. Furthermore, the buoyancy of the water at high temperatures acts to protect the product packaging during the rotational agitation process.
The listed price serves as a deposit. Before placing an order, please be sure to contact us to discuss your detailed requirements and obtain an accurate quote, thereby avoiding any unnecessary complications.
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