Many of the foods we consume daily are treated with high-temperature sterilization, which requires the use of sterilization pots. However, there are various types of sterilization pots, with food-grade sterilization pots being specifically used for food. So, how should we choose a food-grade sterilization pot?
The primary selection criteria are temperature control accuracy and even heat distribution. If the product requires very strict temperature control, especially for export products, which demand highly even heat distribution, it is advisable to opt for a computerized fully automatic sterilization pot. The temperature and pressure control of the semi-automatic computerized sterilization pot is the same as that of the fully automatic model, but the price is one-third of the fully automatic. For general requirements, an electrical semi-automatic sterilization pot can be chosen. Manual sterilization pots are more challenging to use, with manual control of temperature and pressure, making it difficult to maintain food appearance, and higher rates of bulging (bags) and breakage.
2. If the product is packaged with gas or has a stricter appearance, it is recommended to choose a computerized fully or semi-automatic sterilization pot.
If the product is a glass bottle or tinplate, it is advisable to avoid using a double sterilization pot due to the need to control the heating and cooling rates.
4. If energy efficiency is a priority, consider opting for a double-layer sterilizing pot. It features an upper pot as a hot water tank and a lower pot for processing. The hot water in the upper pot can be reused, significantly reducing steam consumption, making it ideal for food production companies with a daily output exceeding 10 tons.
5. Consider using a dual-electric and steam sterilization pot if production is low or no boiler is available. The principle is that steam is generated by electric heating from the bottom tank and sterilization occurs in the top tank.
6. If the product has a high viscosity and requires rotation during the sterilization process, a rotating autoclave should be selected.
Sterilization Method Classification of Sterilizing Kettles:
1. Hot Water Circulation Sterilization: During sterilization, all the food in the pot is soaked in hot water, ensuring relatively even heat distribution.
2. Steam Sterilization: After placing the food in the pot, do not add water first; instead, directly introduce steam to increase the temperature. Since cold spots may appear in the air within the pot during the sterilization process, this method does not provide a very even heat distribution.
3. Spray Sterilization: This method employs nozzles or spray pipes to spray hot water onto the food. The sterilization process involves projecting a misty, wavy stream of hot water onto the food surface through nozzles installed on both sides or the top of the sterilization pot, ensuring uniform temperature and no dead corners. It offers rapid heating and cooling, enabling comprehensive, quick, and stable sterilization of the products inside the pot, particularly suitable for sterilizing soft-packaged food products.
