Features
1. The Canned Food Sterilizer consists of pot body, lid, opening mechanism, locking wedge, safety interlock, rails, sterilization basket, steam nozzle, and several nozzles. The lid seal utilizes an inflatable, heat-resistant silicone rubber seal ring, ensuring a reliable seal and long service life.
2. Features: Utilizing pressurized steam as the heat source, this machine features a large heating surface, high heating efficiency, uniform heating, short boiling time, and easy temperature control. The inner pot (inner vessel) is constructed of acid- and heat-resistant stainless steel and is equipped with a pressure gauge and safety valve. It is aesthetically pleasing, easy to install, convenient to operate, safe and reliable.
Differences between Canned Food Sterilizer
Based on the control method, there are three types:
Manual Control:
All valves and pumps are manually controlled, including water addition, temperature increase, temperature hold, and temperature reduction.
Electrical Semi-Automatic Control:
Pressure is controlled by an electric contact pressure gauge, temperature by a sensor (PT100) and an imported temperature controller, and the cooling process is manually controlled.
Fully Automatic Control:
The entire process is controlled by PLC and touch screen. Sterilization processes can be stored. The operator simply presses the start button. An automatic alarm is triggered upon completion of sterilization, and temperature control accuracy reaches ±0.5.
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There are three types based on sterilization methods
Hot Water Circulation Sterilization:
During sterilization, the entire food in the pot is immersed in hot water. This method provides more uniform heat distribution.
Steam Sterilization:
After the food is placed in the sterilizer, steam is directly added to heat it, rather than adding water first. Due to the presence of air in the pot during the sterilization process, cold spots can form, resulting in less uniform heat distribution.
Spray sterilization:
This method uses nozzles or spray pipes to spray hot water onto the food. The sterilization process is achieved by spraying hot water in a wave-like mist onto the food surface through nozzles installed on the sides or top of Canned Food Sterilizer. This not only ensures uniform temperature without blind spots, but also heats up and cools down quickly, achieving comprehensive, rapid, and stable sterilization of the product in the retort. It is particularly suitable for sterilizing soft-packaged foods.
