Anti-pressure sterilization involves introducing compressed air into the pot to increase pressure, preventing bulging cans and lid jumps. The operational details are as follows: Since compressed air is a poor conductor of heat and steam itself has a certain pressure. Therefore, during the heating process of sterilization, compressed air is not introduced, but only after reaching the sterilization temperature and during the heat preservation phase, compressed air is released into the pot, increasing the pressure inside the pot to 0.5 to 0.8 atmospheres. After sterilization, during the cooling phase, steam supply is stopped, and chilled water is pressed into the spray pipes. As the pot temperature drops, steam condenses, reducing the internal pressure, which is compensated by the pressure of the compressed air.
Product Introduction:
The sterilization pot is composed of the pot body, pot cover, opening mechanism, locking wedge, safety interlock device, track, sterilization basket, steam nozzle, and several pipe openings. The pot cover is sealed with an inflatable silicone rubber temperature-resistant sealing ring, ensuring reliable sealing and a long service life. It features a large heating area, high thermal efficiency, even heating, short boiling time for liquid materials, and easy control of heating temperature. The sterilization pot is mainly used in the food industry, pharmaceuticals, and various other fields!
【Sterilization Method】:
1. Hot Water Circulation Sterilization: This method involves submerging all the food in the pot with hot water during sterilization, ensuring a more even heat distribution.
2. Steam Sterilization: After food is placed in the pot, water is not added first; instead, it is heated directly by steam. Since there is air inside the pot during the sterilization process, which can create cold spots, the heat distribution is not uniform.
3. Spray Sterilization: This method involves using nozzles or spray bars to spray hot water onto food. The sterilization process is achieved by jets installed on both sides or the top of the sterilization pot, projecting a misty wavy hot water spray onto the food surface. This ensures uniform temperature and rapid heating and cooling speeds, allowing for quick sterilization of the contents within the pot, making it particularly suitable for sterilizing soft-packaged foods.
【Service Philosophy】
1. Service Philosophy: Fast, decisive, thorough
2. Service Objective: Quality of Service Achieves Customer Satisfaction
3. Service Efficiency: In case of equipment failure during or after the warranty period, the supplier will arrive at the site as soon as possible upon receiving notification for repair.
4. Service Principles: Free installation and debugging! The product warranty period is twelve months. During the warranty period, the supplier will repair and replace parts damaged due to quality issues at no cost. For parts damaged outside the warranty period, the cost of the provided accessories will be charged. Damage to the equipment caused by the buyer's人为 factors will be repaired or accessories provided at cost price.
