Bagged bacon sterilization pot Lamb sterilizer

    Bagged bacon sterilization pot    Lamb sterilizer   The working medium used in the sterilization process can be recycled, which saves energy, time, manpower and material consumption, and reduces production costs.

  The sterilization method of the sterilization pot is generally divided into two sterilization methods: steam killing and water killing. The water killing is to heat the hot water in the pot to 121 ° C by boiler steam, and heat the different products according to different products to achieve the killing of bacteria. The purpose can be applied to the sterilization of meat products, egg products, dairy products, soy products, canned fruits, vegetables, beverage products and the like.

    Generally, steam is directly cooked. Generally, the temperature is controlled at about 118 degrees, the pressure is at 0.25 MPA, and the time is about 25 minutes. Mainly the product quality is stable, the equipment can choose small double-layer sterilization pot (electric steam dual-use), the upper tank is a pressure hot water tank, and the steam is generated by the generator to hit the lower pot. Generally, this is by electric heating. It can also be used with a single pot plus a stainless steel hot water bucket. This method has less investment at one time, but the efficiency is low. The other option is a single-pot pressure steam boiler, which can be directly steamed. If there is no three-phase electricity, the boiler can not be installed. Spray sterilization, small double-layer sterilization pot with natural gas or diesel burner, large one-time investment, low operating costs.

     In order to save energy and water resources, a water-jet sterilizer with a heat exchanger has been introduced, especially in France, which uses zui's advanced steam circulatory system to achieve high temperature, energy saving, short-term, and water conservation.