Water bath sterilization is now a sterilization method chosen by many manufacturers. Water bath sterilization is suitable for meat products, agricultural products, seafood and leisure food. The suitable packaging materials are high temperature resistant cooking bags, aluminum foil bags and bowl boxed products. Bowled and boxed products can only be sterilized by water bath, and the packaging materials will not be deformed. If steam sterilization or spray sterilization is used, because the product is not completely covered in water, bowls or boxes directly contact the pressure in the pot, resulting in packaging deformation.
Equipment features:
1. Using double-tank hot water circulation to sterilize, the hot water tank preheated the hot water to the required sterilization temperature, thus shortening the sterilization time and improving the work efficiency.
2. The working medium used in the sterilization process can be recycled, which saves energy, time, manpower and material resources, and reduces the production cost. 　
3. Use the screen for touch control, not the switch.
4. Use tables, not scale tables.
5. Automatic control of pressure, temperature and sterilization time.
6. Pressure and temperature are displayed digitally.
7. It has the function of recording temperature, pressure and curve and can print at any time.
Use of equipment
The purpose of the high-temperature sterilizing pot is to sterilize all kinds of products suitable for high-temperature sterilization, so that the products can be stored at normal temperature for a longer time, and users can produce in large quantities. More conducive to long-distance transport, in a certain period of time, the product will not contact the outside world, so that the product can be long-term preservation without deterioration. Spray and water bath sterilizing pots are suitable for soft packaging of canned meat, fish, corn, vegetables, dairy products, tinned tin cans and glass bottled products. Rotary sterilizing pots are mainly used for the production of Babao congee and other products. In the process of high temperature sterilization, products are rotated in the pot to solve the stickiness of Babao congee at different concentrations. Non-stratification and non-precipitation of sex-canned food during shelf life