The sterilizer application can be selected from a variety of different systems.

In its simplest terms, the retort is a closed, pressurized heater that heats the food sealed in the container. A variety of different sterilization pot systems can be used for foods that are packaged and packaged in a container for commercial aseptic sterilization. The retort system has some of the same characteristics:

The system is pressurized and the transfer temperature is much higher than boiling water.

The retort system uses a medium (called a heating medium or a sterilizing medium) as a means of transferring heat to the product. The medium used in the pan includes pure steam, hot water (the container is completely submerged in water, water spray or water spray) and a steam/air mixture.

Some systems use overpressure during sterilization and cooling to maintain the integrity and balance of the vessel to counteract the pressure inside the tank. This is necessary because some packaging containers have limited tolerance to internal pressure. Some examples of overpressure sterilization containers are semi-rigid plastic containers with heat-sealed or bimetallic seamed can ends, soft bag bags, metal plates, cardboard containers, and glass cans. The pressure at 250 °F is approximately 15 psig, and any pressure applied to the sterilizer that exceeds the 15 psig is referred to as overpressure. An overpressure system, such as a 25-35 psig sterilization system, can be operated at higher temperatures.

Sterilization pot features:

1, even heat distribution in the pot

The hot water sprinkler system has a series of nozzles at each of the four corners of each tray in the treatment tank, which are placed between each tray, so that a wide range of spray patterns can be obtained. Since the water is continuously sprayed from the nozzles vertically mounted on the four corners of each tray, the temperature inside the tank is kept very stable at all stages of the sterilization process, ensuring that the F value changes and excessive cooking are minimized. limit.

2, warm up fast

Since there is only a small amount of circulating water in the pot and a high-efficiency (up to 98%) heat exchanger, the food is heated up quickly. Under normal circumstances, when the steam pressure is 0.6Mpa, the food is raised from 20 degrees to 121 degrees. It takes only 8 minutes to maximize the flavor and color of the food and reduce energy consumption.

3, indirect heating and cooling to prevent secondary pollution

The circulating water is indirectly heated or cooled by a plate heat exchanger to prevent secondary pollution.

4, suitable for a variety of different packaging

Since the cooling water is not directly injected into the pot during the cooling process, for the fragile glass bottle packaging, a gentle cooling rate can be adopted to avoid the bottle breaking due to excessive temperature difference. This feature is also suitable for shellfish, such as mites, where the temperature difference between cooling is too large, or if the temperature difference is too high, the shell will be broken.

5, perfect pressure control, suitable for sterilization of gas-containing packaging

Pressure equalization systems are critical to the sterilization of gas-containing packaging, especially during the warming or cooling phase, requiring precise pressure control. The control system continuously monitors the temperature and pressure within the process tank and corrects the pressure in the tank to correspond to the pressure within the package. A package containing any percentage of air or gas filled, or a package sealed under vacuum, can be sterilized without damaging or deforming the package or its contents. Unlike other systems, this system can pre-program various pressure modes for any product into a program input computer.

6, control system

A. All time periods are automatically controlled by sensors and valves.

B. Pressure and temperature are displayed digitally.

C. Record the temperature and pressure curve using a recorder.

D, pressure sensors, temperature sensors, PLC, man-machine interface, etc. use imported components.

7. The sterilization pot adopts PID temperature control system.

According to the requirements of different foods for sterilization conditions, different heating and cooling procedures can be set at any time, and the multi-stage heating sterilization method can be used to limit the heat of the food to a minimum to preserve the flavor and taste as perfectly as possible. And color, so that each food can be conditioned and sterilized under the best condition. Accurate sterilization temperature (±0.1 °C) can avoid cooking odor caused by high temperature and high pressure processing.