At banquets or gatherings of relatives and friends, you will often see the figure of roast chicken. Because of its delicious soft rotten, deeply loved by consumer groups. Now in Shangchao, we often see roasted chicken with vacuum packaging, which has a long shelf life and good taste. The water bath sterilization is the best way for the selection of sterilization pot. As the roast chicken is generally a large one, the sterilization time is long when steam sterilization is used, which will affect the taste of the roast chicken. If the sterilization is not thorough, it will be easy to break in a short time. Although there will be hot water in the spray sterilizer, the amount of hot water is too small to reach the sterilization process of chicken
1、 Save energy. The working medium used in the sterilization process can be recycled, which saves energy, time, human and material consumption and reduces production cost.
2. High temperature short-time sterilization adopts double tank hot water circulation for sterilization. The water in the hot water tank is heated to the temperature required for sterilization in advance, which shortens the sterilization time and improves the working efficiency.
3. Uniform water flow exchange mode, uniform temperature, no dead angle adopts international advanced technology, using hot water circulation and immersion sterilization. In the sterilization process, the circulating water in the sterilization tank is constantly switched up and down, ensuring the uniform heat distribution at any point in the sterilization tank from heating, heat preservation to cooling, effectively eliminating the dead angle phenomenon in the sterilization process, and keeping the product safe The quality period is more stable and long-term.
4. The temperature in the sterilization tank keeps stable in all stages of the sterilization process, ensuring the qualified rate of F value.
5. Fully automatic control system. The whole sterilization process is controlled by computer PLC, which can be completed in one time without manual operation. Using chart plate and screen for touch control, all periods are controlled by analog sensors and automatic valves, which can be switched from single sterilization process to multi-stage sterilization process. The pressure and temperature are displayed digitally, and various pressure and temperature modes applicable to any product can be programmed and input into the computer in advance