Detailed information:

electricitysteamThe dual-purpose sterilization pot consists of a sterilization pot, a steam generator, pipelines, etc.

Features of electric and steam dual-purpose sterilization pot:

The steam source of the electric steam dual-purpose sterilization pot can be supplied by electricity or steam. When using electricity, the required temperature can be pre-set, and automatic temperature control can be carried out by pressing the control box. When the temperature is below a certain level, it can automatically heat up, and when it reaches the set temperature, it will automatically stop, ensuring the accuracy of temperature during sterilization. When using steam, it can be directly heated and sterilized through boiler steam.

1. Replacing boilers with electric heating steam generators is suitable for food and drug production enterprises with environmental requirements and low output, especially for product research and development.

2. The sterilization temperature, sterilization pressure, sterilization time, and steam generator are automatically controlled by the control cabinet, while the rest of the process is manually controlled.

3. There are three safety interlock devices.

4. The electric heating power can be selected to suit the different grid capacities of users.

5. You can choose steam sterilization or hot water circulation sterilization.

Food that has been sterilized can be transported, stored, and sold at room temperature, greatly reducing the cost of circulation. The shelf life of the product is long, and fresh raw materials from the place of origin can be used for large-scale processing in the local area to obtain high-quality, low-cost products. It can also expand its sales range by taking advantage of seasonal and regional differences, thereby obtaining high profits.

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.

The use of reverse pressure sterilization involves injecting compressed air into the pot to increase pressure and prevent the can from protruding and popping. The operation is described as follows: 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.