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Product Description

  • According to the material divided into carbon steel type and stainless steel type.

  • According to the sterilization method divided into spray type, water bath type, steam typeand rotary type.

  • According to the heating method divided into steam heat type and electric heat type.

  • According to the structure divided into single-deck type, double-deck type,  two-pot parallel type and three-pot parallel type.

Features

1.  Sterilization methods

 Using wavy hot water spray system, through a multi-stage heating, uniform heating, short time sterilization and cooking.

2.  Control system

 •  Use screen analog control.

 •  All times has analog sensors and automatic control valves.

 •  You can switch from a single to a multi-stage sterilization process.

 •  Pressure and temperature are digital display.

3.  Analog temperature control system 
  According to requirements of different food sterilization conditions to set heating and cooling procedures,  so that every kind of food is sterilized in the best condition. It can avoid the cooking odors
which produced by high temperature and pressure processing method.  

4.  Pressure control system

The pressure continues to adjust to adapt to the changes inside the product packaging, so that the degree of deformation of the product packaging to achieve the lowest, especially for gas-packaged products. 

5. Process water rapid cycling, quickly reach the sterilization temperature.

6. Water sterilization adopts demineralized water to avoid the pollution of the outer packing because of water quality problem.

Technical Parameters

Features

1. Uniform water exchange method, uniform temperature, no dead ends.

Circulating water circulated constantly and uniformly in sterilization tank. Ensure uniform heat distribution at any point in the process of heating, insulation and cooling.  So the packed foods of different positions of the tray gained the ideal uniform heating effect, effectively eliminate the phenomenon of blind Angle in the process of sterilization. Make the product a longer shelf life.Reduce F value variation and the phenomenon of excessive cooking.

2.  High temperature short time sterilization

 Using double tank hot water circulation method to sterilization, hot water heated to the temperature of the sterilization requirements before sterilization to shorten the sterilization time and improve work efficiency.

3.  High precision sterilization

Using international advanced technology and hot water circulation immersion method to sterilization. Full automatic intelligent control system. Precise temperature control(±0.5°c).

4. Energy saving

Working medium can be recycled, save the energy, time and the consumption of manpower and material resources, reduce the production cost.

  Features

1.  Hot water is stored in the tank above, the temperature of sterilization rising very quickly.

2.  Completely submerged by water, the temperature can from all-round permeate into the product.

3.  Avoid the product contact with air in the whole process, cold air mass does not exist, optimization of the circulating water system, ensuring uniform heat distribution.

4.  The back pressure controlled by the in and out of steam to avoid pressure peaks, and greatly reduce the damage of packaging materials.

5.  Smooth gentle but rapid cooling to avoid thermal shock and the smell produced by cooking.

6.  When heated, the heat penetration into the product by fastest speed, ensure the required sterilization effect, the fastest to reach F desired value.

7.  Due to the rotation forced convection , there is no cold spots inside the package, also suitable for high viscosity products.

8.  All products submerged in the water. Because the cause of the buoyancy, greatly reduce the collision and friction between the products.

9.  Rotary stirring Products in the process of heating to prevent the temperature is too high, avoid destroying the container and products. Prevent delamination and precipitation phenomenon in the process of heating.

10. Ensure optimal heat transfer, high temperature short time sterilization can improve efficiency, handle more products.

Technical Parameters

Technical Parameters

  Features
Electric steam dual purpose sterilization pot heat source can be supplied by electricity or steam. 

Electricity: Pre-set to the required pressure, automatically controlled by the control box. Below a certain pressure, automatic boost pressure, automatic stop when the set pressure reached. Thereby ensuring the accuracy of the sterilization temperature.

Steam:   Directly sterilization by boiler steam. On the basis of the steam sterilization, add the function of hot water spray type sterilization. Ensure the original color and flavor of the products, and extend the shelf life of products.

In the process of continuous sterilization, sterilization cycle shorten half than before, at the same time save half of the energy, is an ideal equipment for middle and small food factory of green city.

Technical Parameters

Working principle

Two pots shared one hot water tank, they can work at the same time. By circulating pump sterilizing water constantly circulating, rapidly heated to a specified temperature and into the sterilization status, and ensure a uniform temperature in the pot. Cooling water directly into the pot and rapid cooling.

Features

1.  Sterilizing water has a high temperature starting point because of preheat. Shorten sterilization time and protect the quality of products.

2.  Two pot working at the same time, saving steam and sterilization time.

3.  For flexible packaging products, especially the large packaging, fast heat penetration, good sterilization effect.

4. Sterilizing water recycling, saving steam.

5. Uniform heat distribution, easy to control the product quality.

Technical Parameters

Features
This machine which is developed for laboratory or food producer is used for defining new products' sterilizing formula.  It can simulate the actual sterilization environment, test  F value and define products' sterilization formula, increasing the yield of mass production.

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