700/1200 canned fish, high-temperature and high-pressure sterilization pot, vacuum packaging equipment for braised products

NegotiableUpdate on 02/08

Model

Nature of the Manufacturer: Producers

Product Category

Place of Origin

Online Consult

Overview

The vacuum packaging equipment for canned fish, high-temperature and high-pressure sterilization pots, and braised products can be divided into manual control type, electrical semi-automatic type, computer semi-automatic type, and computer fully automatic type according to the control mode; All valves and pumps of the manual control type are manually controlled, including processes such as adding water, heating, insulation, and cooling.

Product Details

brand	Dingzheng/Dingzheng	Control method	Computer controlled type
Tank structure	Double pot parallel sterilization pot	Sterilization method	Water bath sterilization pot
material	All Stainless Steel	work pressure	0.2Mpa
inner diameter	1200mm	power	30kw
Number of plates	3 of them	Sterilization temperature	118℃
Overall dimensions	2300mm	weight	750kg

High temperature and high pressure sterilization pot for canned fish, vacuum packaging equipment for braised products

During the high-temperature sterilization process of packaged food, the main target of sterilization is Clostridium botulinum, which can produce toxins that can cause fatal harm to the human body. It is a heat-resistant anaerobic bacterium that will lose its biological activity within three minutes at 121 ℃ and for about six hours at 100 ℃. Of course, the higher the temperature, the shorter the survival time of the pathogen. Through scientific testing, it has been found that sterilization is more suitable at 121 ℃. At this time, the packaging material has good heat resistance and the food taste is also relatively good. When sterilized at 121 ℃, the F value of the food center reaches 4, and Clostridium botulinum will not be detected in the food, meeting the requirements of commercial sterility. The function of a sterilization pot is to provide an environment for high-temperature sterilization of food, which can be carried out at a certain temperature, time, and pressure. It must have good thermal distribution, that is, during sterilization

High temperature and high pressure sterilization pot for canned fish, vacuum packaging equipment for braised products
- Hot water circulation sterilization: During sterilization, all food in the pot is soaked in hot water, and the heat distribution is relatively uniform.
  
  Steam sterilization: After the food is put into the pot, it is not added with water first, but directly heated by steam. Due to the presence of air in the pot during the sterilization process, there may be cold spots, so the heat distribution in this method is not very uniform.
  
  Watering sterilization: This method uses nozzles or spray pipes to spray hot water onto food, and the sterilization process is carried out through nozzles installed on both sides or the top of the sterilization pot.
  
  Scope of Application：
  
  1）Plastic containers:PPBottleHDPEBottle.
  
  2）Soft bag packaging: aluminum foil bags, high-temperature steaming bags, high-temperature vacuum bags, etc.
  
  Product Features:◆ ◆This device is an electric heating sterilization pot that uses electricity to generate a heat source.
  
  ◆The sterilization water is first heated to the temperature required for sterilization through two electric heating tubes in the hot water tank. It is preheated in advance in the hot water tank, with a high starting point for sterilization temperature and shortened sterilization time.
  
  ◆The bottom of the sterilization pot is equipped with two electric heating tubes, which continuously provide heat during the hot water circulation process to maintain temperature uniformity during the sterilization process.
  
  ◆The reasonable distribution of power between the electric heating tubes in the upper and lower pots ensures both the heating speed and the color and taste of the sterilizing materials.