Chicken feet are a kind of food loved by all ages. Chicken feet can be made into different cuisines according to personal preferences. The vacuum packed chicken feet we bought in the supermarket also have different tastes. They are carried around and ready to eat in open bags, which are popular with consumers. The shelf life of vacuum packed chicken feet is generally about six months, which is the credit of sterilization pot. The stainless steel raw materials of our company are all directly ordered from Taiyuan Taigang or Shanghai Baosteel, so as to fundamentally guarantee the quality and let customers use a high-quality equipment.
Product introduction:
The sterilization pot is directly injected with steam to raise the water temperature of the hot water tank to a predetermined temperature, and then injected into the process tank. At the same time, the process water in the pot is continuously recycled, and is heated and sterilized by the water vapor mixer. Thus, the sterilization time is shortened and the working efficiency is improved. The process water for sterilization can be recycled, saving energy, time, human and material consumption and reducing production cost.
Equipment features:
·High temperature and short time sterilization. In order to shorten the sterilization time and improve the working efficiency, the double tank hot water circulation is used for sterilization, and the water in the sterilization tank is heated to the required temperature in advance.
·Save energy and increase output. The working medium used in the sterilization process can be recycled, which saves energy, time, human and material consumption and reduces production cost. During sterilization, the two tanks are used alternately as sterilization tanks, and the output is increased at the same time.
·For soft package products, especially large package, the heat penetration speed is fast, and the sterilization effect is good.
·Uniform heat distribution, easy control of product quality