The double-deck water bath sterilizer likes to eat peanuts. Of course, my brine peanuts like peanuts better. The peanuts I bought only a few days ago turned sour. The original reason is that formaldehyde was put in order to keep fresh. It's too scary to think about it. Buy things or buy big manufacturers. At least the big manufacturers have sterilizing equipment, because QS certification requires sterilizing equipment to enter the market. Our sterilizer does not need to add any preservatives, using the principle of high temperature and pressure can kill bacteria, and the shelf life can be another year or so, so that you can eat safely. The high-temperature and high-pressure sterilizing pot produced by our company is widely used in high-temperature sterilization of meat, eggs, seafood, fresh corn, peanuts, wild vegetables, bean products, aquatic products, canned products, packaging bags and other food and packaging. It can be used in large, medium and small enterprises, and can meet the production needs.
The whole sterilization process of double-deck water bath sterilizer is controlled by computer PLC. It is completed in one time without manual operation. The sterilizer adopts simulated temperature control system. It can set multi-stage heating mechanism step by step. According to the requirements of different food sterilization conditions, different heating and cooling procedures can be set at any time. The sterilization method of multi-stage heating can be used to limit the calorific value of food to the maximum. Small limit. Double-layer water bath sterilizing pot can preserve its flavor, taste and color as perfectly as possible. It can make every kind of food sterilize at high temperature. Accurate sterilizing temperature (+0.5 C) can avoid the bad smell of cooking caused by high temperature and high pressure processing.
Double-layer water bath sterilizer can set different heating and cooling procedures at any time according to the requirements of different food sterilization conditions. It can use multi-stage heating sterilization method to minimize the heat of food, so as to preserve its color, fragrance and taste perfectly, so that each food can be sterilized in the most state. Accurate sterilization temperature to (+0.3 C) can avoid over-cooking or incomplete sterilization of products.