For the food industry, how to eliminate bacteria in food, through national hygiene monitoring, meet the national requirements, and not residue bacteria in food, prolong shelf life, create greater commercial value, is a very important issue. The sterilizing pot uses the high temperature of water and steam to kill bacteria in food. The temperature in the pot is as high as 140 degrees. After many experiments, the bacteria can be destroyed at 121 degrees, which meets the requirements of commercial sterility.
According to the actual production process, sterilization conditions and technical performance of high temperature sterilizing pot, safety operation rules of sterilizing pot are formulated, and strict implementation of safety operation rules of sterilizing pot is introduced below.
1. Comply with the technical specifications of the sterilizing pot, the working pressure is 0.18Mpa, and the working temperature is 121 C.
2. Operation method of sterilizing pot;
A. First, hot water at 90 degrees Celsius is injected into the tank where the goods are loaded.
B. Add 0.15Mpa compressed air into the tank;
C. Open the steam valve and raise the temperature.
D. When the specified temperature is reached, the steam valve is closed to keep the temperature constant.
E. Keep it at a constant temperature until the required time (different products hold different time)
F. After the holding time is reached, the hot water in the tank is discharged and cold water is injected at the same time, and the pressure in the tank is kept stable (generally 0.18-0.2 Mpa) and reduced, requiring air compressor to supply air.
3. Observe the water level gauge. After the cold water is filled, if the temperature indication is between 30 and 50 C, the cooling work is completed. Discharge the proper amount of cold water from the tank, relieve pressure, open the lid and pick up the goods.
4. It is strictly forbidden to operate over design pressure (0.35 Mpa) and design temperature (140 C).
5. Operators should strictly abide by safety operation rules and post responsibility system, and always keep safety accessories complete, sensitive and reliable. If abnormal phenomena are found, they should be dealt with in time.
6. The sterilizing pot is equipped with safety valves, pressure gauges and thermometer safety accessories, which should be maintained and regularly checked during use. The opening pressure of the safety valve of the equipment is equal to the design pressure. It should always be sensitive, reliable and prevented from being adjusted at will. The accuracy of the pressure gauge should not be less than 2.5 grade. The lead-free seal pressure gauge should not be used. Its accuracy should be checked at least once a year. Failure indication, unclear calibration, dial rupture, non-return of the pointer to the original position after pressure relief, lead seal damage, etc., should be replaced immediately. Thermometers should be periodically calibrated before use. Thermometers should be calibrated once a year after use. Where mercury column breaks and the difference between the standard temperature is more than 0.5 C, they should be repaired or replaced.
7. Sterilizer pots should be inspected regularly, at least once a year for external inspection and at least once every three years for internal inspection.
8. In order to ensure the lubrication of the friction surface, the mechanism should always apply grease and oil to the sliding and rolling contact parts such as lock block and active ring orchid.
9. When the sealing ring on the flange surface of the pot body is aging, defect and excessive friction, it should be replaced in time to ensure the sealing and prevent leakage.