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The sterilization pot is composed of a pot body, a pot cover, an opening device, a locking wedge, an interlocking device, a sterilization cage, a steam nozzle and a plurality of nozzles. The lid of the lid is made of silicone rubber high temperature sealing ring, which has reliable sealing and long service life.
1. The electric heating steam generator replaces the boiler, which is suitable for environmental protection requirements, and the food and drug production enterprise with small output is especially suitable for product research and development.
2. Sterilization method: steam sterilization
Double-layer water bath type high temperature and high pressure sterilization pot equipment features:
1. Save energy and increase production
The working medium used in the sterilization process can be recycled, saving energy, time and manpower, material consumption, reducing production costs, and increasing production.
2, uniform water flow exchange mode, uniform temperature, no dead ends
Using advanced technology, using hot water circulation, immersion sterilization, in the sterilization process, the circulating water in the sterilization tank is continuously switched up, down, left and right, ensuring the temperature rise, heat preservation and cooling in the tank. The heat distribution at any point is uniform, and the dead angle phenomenon in the effective sterilization process makes the product shelf life more stable and long-lasting. The temperature inside the sterilization tank is always stable at all stages in the sterilization process, ensuring the pass rate of the F value.
3, analog temperature control system, can set multi-stage heating mechanism
According to the requirements of different foods for sterilization conditions, different heating and cooling procedures can be set at any time, and multi-stage heating sterilization method can be utilized to make the food as small as possible to withstand heat, so as to preserve the color and fragrance of the food as much as possible. Full of taste. Sterilization temperature to ±0.3 °C, can avoid excessive cooking or sterilization of the product.
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