Steam sterilization pot before use to the pot exhaust, this is because the air is a medium of heat transfer efficiency is very low, if you don't fully the pot exhaust, will form a thermal barrier around the food (airbag), the heat can not directly to the food, the pot can appear "cold spots", results in uneven bactericidal effect.

Slow food sterilization pot in the continuous rotation, make its heat transfer is faster, more even and shortens the sterilization cycle, effectively avoid the food around the superheat, anxious burnt phenomenon. The equipment is suitable for packaging of solid density than the liquid than major (such as congee, tin cans, etc.), and various concentrations of different viscosity food, rotation after steam sterilization, the product can keep the original taste, colour and lustre is within shelf life and nutritional value, won't produce delamination and anxious burnt phenomenon, enhance product added value.

Equipment characteristics:

1, steam sterilization, the steam directly into sterilization pot, high heat transfer efficiency, fast heat penetration, sterilization effect is good.

2, heating process, moderate cooling process, pressure balance control system, keep food original nutritional value can be as big degree, reduce the deformation degree of food packaging.

3, with Germany's Siemens software and hardware control system, the machine running on the safe and reliable.

4, the reasonable uniform heat distribution pipeline design can ensure the device.

5, configurable F value sterilization function, improve the accuracy of sterilization, to ensure that each batch sterilization effect.

6, configurable recorder, real-time record the entire process of sterilization temperature and pressure, convenient for production management and scientific data analysis.

Scope of application:

Canned categories: tinplate cans, cans, etc.

Rice pudding, jam, fruit milk, corn, milk, walnut milk, peanut milk, etc.