Electric heating sterilization pot fully automatic sterilization equipment

NegotiableUpdate on 01/17

Model

Nature of the Manufacturer: Producers

Product Category

Place of Origin

Online Consult

Overview

Structure of sterilization pot: The sterilization pot consists of a pot body, a pot cover, an opening device, a locking wedge, a safety interlock device, a track, a sterilization basket or plate, a steam nozzle, and several pipe openings. The lid seal adopts an inflatable silicone rubber heat-resistant sealing ring, which is reliable in sealing and has a long service life.

Product Details

　　Sterilization pots are divided into steam heating, electric heating, and dual-purpose electric steam types. There are water bath, spray, three pot series, double pot parallel, horizontal, double-layer water bath, automatic rotary, and rotary sterilization pots, which are divided into manual, semi-automatic, and fully automatic high-temperature and high-pressure sterilization pots. There are two types: all stainless steel and carbon steel.

　　The double-layer water bath sterilization pot has a short sterilization time and fast heating speed. The equipment adopts a dual tank hot water bath circulation sterilization, which can first heat the hot water tank to the required temperature for sterilization and then pass it into the sterilization pot for sterilization, thereby shortening the time for medium heating. The working medium during the work process can be recycled, and the high-temperature sterilization pot saves energy, time, and human and material resources, reducing the costs required in the production process. By utilizing the hot water circulation converted in the pot, soaking high-temperature sterilization is carried out. During the operation, the high-temperature sterilization pot automatically controls the temperature and pressure, sterilization time, steam inlet, exhaust, water inlet, drainage, and other processes inside the pot. The temperature inside the pot is around 0.3 degrees Celsius. Ensure that the color, taste, and nutritional content of the products produced will not change.