Ham sausage sterilization kettle since arriving in Zhucheng, eating Delis ham sausage, before eating ham sausage do not want to eat any more, this kind of ham sausage contains a lot of meat, strong taste is good. The bactericidal pot and ham sausage can be used in our bactericidal pot. The material is 304 stainless steel. The structure can be divided into single pot and double layers. The control modes include semi-automatic electrical appliances, computer and computer. The temperature sensor of the temperature indicating equipment of the bactericidal pot in the whole bactericidal process must be located underwater. There are two ways to provide sufficient circulation for a fully immersed sterilizer. Sterilization methods include water bath sterilization, steam sterilization pot and spray sterilization. The choice of sterilizing pot depends on the product, packaging material and packaging size.
Ham sausage sterilizing kettle is mainly selected from the accuracy of temperature control and uniformity of heat distribution. If the product requires very strict temperature, especially for export products, because the heat distribution is very uniform, we should try to choose computer automatic sterilizing kettle. The temperature control and pressure control of computer semi-automatic sterilizer are the same as that of computer full-automatic sterilizer, but the price is one third of that of computer full-automatic sterilizer. Ham sausage sterilizing kettle generally requires electrically semi-automatic sterilizing kettle. Manual sterilizing pot is difficult to sterilize. Temperature control and pressure control are all accomplished manually. Food appearance is difficult to grasp, and the rate of tank swelling (bag) and breakage is high. If the product is air-containing packaging or the product appearance is more stringent, then we should choose computer automatic or semi-automatic sterilizing pot.
Ham sausage sterilization kettle if the product is glass bottle or tinplate, because the heating and cooling speed are required to be controllable, so as far as possible should not choose double-layer sterilization pot. If considering energy saving, double-deck sterilizing pot can be selected. Its characteristic is that the upper pot is a hot water tank, the lower pot is a treatment tank, and the hot water of the upper pot can be reused, which can save a lot of steam and is suitable for food production enterprises with output of more than 10 tons per day. If the output of bactericidal kettle for ham sausage is small or there is no boiler, the dual-purpose electric-steam bactericidal kettle can be considered. The principle is that steam is produced by electric heating in the lower tank and sterilized in the upper tank. If the product has a high viscosity and needs to rotate during sterilization, the rotary sterilizing pot should be chosen.