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High temperature and high pressure sterilization pot Food sterilization pot In order to obtain good sterilization results, the sterilization pot needs to be connected to a (saturated steam feeder), and the sterilization pot is supplied with steam throughout the heating and holding process. The sterilizer can ensure the steam flow in the pot throughout the sterilization process, and the temperature is balanced (the temperature required for sterilization). The temperature in the sterilizer does not increase or fall during the whole process, creating a new steam sterilization without dead angle. concept. Saturated steam sterilization is a new practical technology for sterilization. It is a canned product, a vacuum body packaging product, a glass bottle packaging product, especially a sterilization equipment for plant packaging products. It can guarantee the appearance, color, taste and nutrients of the product to a large extent.
The use of back pressure sterilization, that is, the use of compressed air into the pot to increase the pressure, to prevent the can convex and jump cover, its operation is described as follows: Since the compressed air is a poor thermal conductor, the steam itself has pressure. Therefore, during the heating process during sterilization, the compressed air is not placed, and only when the sterilization temperature is reached, the compressed air is opened into the pot, and the inside of the pot is increased by 0.5 to 0.8 atmospheres. After sterilization, when cooling and cooling, stop supplying steam and press the cooling water into the water spray pipe. As the temperature inside the pot drops, the steam condenses, and the internal force of the pot is reduced by the pressure of the compressed air.
During the sterilization process, attention should be paid to the initial exhaust of the Zui, and then the steam is vented to allow the steam to circulate. It can also be deflated once every 15-20 minutes for heat exchange. In short, the requirements for sterilizing conditions, according to the procedure, the level of sterilization temperature, the size of sterilization pressure, the length of sterilization time and the operation method are all specified by the sterilization process of canned products.
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