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Shandong Xinxu Sterilization Pot Manufacturer
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NegotiableUpdate on 08/19
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Overview
1、 Product Introduction: The sterilization pot consists of a pot body, pot cover, opening device, locking wedge block, safety interlock device, track, sterilization basket, steam nozzle, and several pipe openings
Product Details
Brief introduction
sterilization potIt consists of a pot body, pot lid, opening device, locking wedge block, safety interlock device, track, sterilization basket, steam nozzle, and several pipe openings. The lid seal adopts an inflatable silicone rubber heat-resistant sealing ring, which is reliable in sealing and has a long service life. Using steam with a certain pressure as the heat source, it has the characteristics of large heating area, high thermal efficiency, uniform heating, short boiling time of liquid materials, and easy control of heating temperature. The inner pot body (inner pot) of this pot is made of acid resistant and heat-resistant austenitic stainless steel, equipped with pressure gauges and safety valves. It has a beautiful appearance, easy installation, convenient operation, and is safe and reliable.
2、 Principle of selection
1. The selection is mainly based on temperature control accuracy and thermal distribution uniformity. If the product requires strict temperature requirements, especially for export products, the computer fully automatic sterilization pot should be chosen as much as possible because it requires uniform thermal distribution. The temperature control and pressure control of the semi-automatic sterilization pot are the same as those of the fully automatic one, but the price is one-third of that of the fully automatic one. Generally, it is required to choose an electrical semi-automatic sterilization pot. The manual sterilization pot has high difficulty in sterilization, and temperature and pressure control are all manually completed. It is difficult to control the appearance of food, and the rate of swelling (bag) and breakage is high.
2. If the product is packaged with gas or has strict requirements for appearance, then a computer-controlled fully automatic or computer-controlled semi-automatic sterilization pot should be selected.
3. If the product is a glass bottle or tinplate, double layered sterilization pots should be avoided as the heating and cooling rates need to be controllable.
4. If considering energy conservation, a double-layer sterilization pot can be chosen, which is characterized by a hot water tank on the upper tank and a processing tank on the lower tank. The hot water in the upper tank is reused, which can save a lot of steam and is suitable for food production enterprises with a daily output of more than 10 tons.
5. If the output is small or there is no boiler, it is possible to consider using an electric steam dual-purpose sterilization pot. The principle is that steam is generated by electric heating in the lower tank and sterilized in the upper tank.
6. If the viscosity of the product is high and the product needs to rotate during the sterilization process, a rotary sterilization pot should be selected.
3、 Operating instructions
Generally, canned food factories use this type of horizontal sterilization pot for atmospheric boiling, heating, and sterilization of canned food. This equipment can achieve back pressure sterilization by introducing compressed air. If cooling needs to be carried out inside the pot, it is necessary to use a water pump to inject water into the spray pipe at the top of the pot (or use a water circulation system).
During sterilization, the temperature of the can increases due to heating, causing the pressure inside the can to exceed the pressure outside the can (inside the pot). Therefore, in order to avoid the pressure inside the glass bottle and can causing the lid to jump during sterilization, and to prevent the two ends of the tin can from protruding, it is necessary to apply back pressure, especially for meat cans that require higher sterilization temperatures. Using reverse pressure sterilization, which involves introducing compressed air into the pot to increase pressure and prevent the cans from protruding
The operation of the jump cover is described as follows: due to the fact that compressed air is a poor thermal conductor and the steam itself has a certain pressure. Therefore, during the heating process of sterilization, compressed air is not added, and only when the sterilization temperature is reached and the pot is kept warm, compressed air is opened into the pot to increase the pressure by 0.5-0.8 atmospheres. After sterilization, when cooling down, stop supplying steam and inject the cooling water into the spray pipe. Due to the decrease in temperature inside the pot and the condensation of steam, the internal force of the pot decreases, which is compensated by the pressure of compressed air. During the sterilization process, attention should be paid to the initial exhaust and subsequent release of steam to facilitate its circulation. It is also possible to release air every 15-20 minutes to promote heat exchange. In short, the sterilization conditions must be met and carried out according to certain procedures. The sterilization temperature, sterilization pressure, sterilization time, and operating methods are all specified by the sterilization process of canned products.
sterilization potIt consists of a pot body, pot lid, opening device, locking wedge block, safety interlock device, track, sterilization basket, steam nozzle, and several pipe openings. The lid seal adopts an inflatable silicone rubber heat-resistant sealing ring, which is reliable in sealing and has a long service life. Using steam with a certain pressure as the heat source, it has the characteristics of large heating area, high thermal efficiency, uniform heating, short boiling time of liquid materials, and easy control of heating temperature. The inner pot body (inner pot) of this pot is made of acid resistant and heat-resistant austenitic stainless steel, equipped with pressure gauges and safety valves. It has a beautiful appearance, easy installation, convenient operation, and is safe and reliable.
1. The selection is mainly based on temperature control accuracy and thermal distribution uniformity. If the product requires strict temperature requirements, especially for export products, the computer fully automatic sterilization pot should be chosen as much as possible because it requires uniform thermal distribution. The temperature control and pressure control of the semi-automatic sterilization pot are the same as those of the fully automatic one, but the price is one-third of that of the fully automatic one. Generally, it is required to choose an electrical semi-automatic sterilization pot. The manual sterilization pot has high difficulty in sterilization, and temperature and pressure control are all manually completed. It is difficult to control the appearance of food, and the rate of swelling (bag) and breakage is high.
2. If the product is packaged with gas or has strict requirements for appearance, then a computer-controlled fully automatic or computer-controlled semi-automatic sterilization pot should be selected.
3. If the product is a glass bottle or tinplate, double layered sterilization pots should be avoided as the heating and cooling rates need to be controllable.
4. If considering energy conservation, a double-layer sterilization pot can be chosen, which is characterized by a hot water tank on the upper tank and a processing tank on the lower tank. The hot water in the upper tank is reused, which can save a lot of steam and is suitable for food production enterprises with a daily output of more than 10 tons.
5. If the output is small or there is no boiler, it is possible to consider using an electric steam dual-purpose sterilization pot. The principle is that steam is generated by electric heating in the lower tank and sterilized in the upper tank.
6. If the viscosity of the product is high and the product needs to rotate during the sterilization process, a rotary sterilization pot should be selected.
Generally, canned food factories use this type of horizontal sterilization pot for atmospheric boiling, heating, and sterilization of canned food. This equipment can achieve back pressure sterilization by introducing compressed air. If cooling needs to be carried out inside the pot, it is necessary to use a water pump to inject water into the spray pipe at the top of the pot (or use a water circulation system).
During sterilization, the temperature of the can increases due to heating, causing the pressure inside the can to exceed the pressure outside the can (inside the pot). Therefore, in order to avoid the pressure inside the glass bottle and can causing the lid to jump during sterilization, and to prevent the two ends of the tin can from protruding, it is necessary to apply back pressure, especially for meat cans that require higher sterilization temperatures. Using reverse pressure sterilization, which involves introducing compressed air into the pot to increase pressure and prevent the cans from protruding
The operation of the jump cover is described as follows: due to the fact that compressed air is a poor thermal conductor and the steam itself has a certain pressure. Therefore, during the heating process of sterilization, compressed air is not added, and only when the sterilization temperature is reached and the pot is kept warm, compressed air is opened into the pot to increase the pressure by 0.5-0.8 atmospheres. After sterilization, when cooling down, stop supplying steam and inject the cooling water into the spray pipe. Due to the decrease in temperature inside the pot and the condensation of steam, the internal force of the pot decreases, which is compensated by the pressure of compressed air. During the sterilization process, attention should be paid to the initial exhaust and subsequent release of steam to facilitate its circulation. It is also possible to release air every 15-20 minutes to promote heat exchange. In short, the sterilization conditions must be met and carried out according to certain procedures. The sterilization temperature, sterilization pressure, sterilization time, and operating methods are all specified by the sterilization process of canned products.
