Meat products are indispensable ingredients in our daily life, whether steamed, boiled, fried, fried or made into various nutritious and delicious soups. Meat products are very vulnerable to damage at room temperature. The main function of sterilizing pot is to eliminate bacteria in food without adding preservatives and prolong shelf life at room temperature. The water bath bactericidal method is the most commonly used bactericidal method for meat products. Generally, the bulk of meat products is larger, the penetration of water is strong, the bactericidal effect is thorough and good.
Product introduction:
The water bath sterilizing pot is to heat the water of the hot water tank to a predetermined temperature by directly injecting steam, and then inject into the process pot. At the same time, the process water in the pot is continuously circulated, and the water vapor mixer is used to heat and sterilize the pot. Therefore, the sterilization time is shortened and the work efficiency is improved. Sterilization process water can be recycled, saving energy, time, manpower and material consumption, and reducing production costs.
Double-layer water bath sterilizing pot
1. Saving energy. The working medium used in the sterilization process can be recycled, which saves energy, time, manpower and material consumption, and reduces the production cost.
2. In high temperature and short time sterilization, double-tank hot water cycle is used to sterilize. The water in hot water tank is heated to the required temperature in advance, which shortens the sterilization time and improves the work efficiency.
3. Uniform water exchange mode, uniform temperature, no dead angle using international advanced technology, using hot water circulation, immersion sterilization, in the sterilization process, the circulating water in the sterilization tank is constantly switching up and down, ensuring that the sterilization tank from heating, heat preservation to cooling, uniform heat distribution at any point, effectively eliminating killing. The dead corner phenomenon in the process of bacteria makes the product's shelf life more stable and long.
4. The temperature in the sterilizer keeps stable in all stages of the sterilization process, which ensures the qualified rate of F value.
5. Fully automatic control system. The whole sterilization process is controlled by computer PLC, which is completed at one time without manual operation. The tablet and screen are used for touch control. All time periods are controlled by analog sensors and automatic valves. The single sterilization process can be switched to multi-stage sterilization process. Pressure and temperature are displayed digitally. Various pressure and temperature modes suitable for any product can be pre-programmed and input into the computer.
6. Function of measuring F value. Each sterilizing kettle can be equipped with F value measuring instrument, which has the function of measuring value. F value software calculates F value every 3 seconds. All sterilization data, including sterilization conditions, F value, time-temperature curve and time-pressure curve, can be saved or printed by data processing software for production management.
7. Simulated temperature control system can set up multi-stage heating mechanism and different heating and cooling procedures at any time according to the requirements of different food sterilization conditions. It can make use of multi-stage heating sterilization method to minimize the heat of food, so as to preserve its color, fragrance and taste, and make every food possible. All products can be conditioned and sterilized. Accurate sterilization temperature to (+0.3 C) can avoid over-cooking or incomplete sterilization of products.
8. There are 100 sterilization formulas stored in the computer for the choice of use.