Steam sterilizer

Efficient steam-air mixed sterilizer designed for precise and uniform sterilization in food processing. Combining steam and air for optimal heat distribution, it ensures energy efficiency and consistent results in large-scale production.

Working principle:

1. Put the product into the sterilization kettle and close the door;

2. Open the steam valve and exhaust, inject steam into the sterilizer, and do not start the fan at this time;

3. When most of the air in the kettle is exhausted and the temperature reaches above 100 degrees, close the exhaust valve;

4. Control the diaphragm valve to allow steam to pass through and start the fan to heat up and sterilize;

5. After the sterilization is completed, it enters the micro-cooling and full-cooling stages. The fan is turned on during the micro-cooling stage;

6. Enter the full cooling stage, cool to the temperature required by the process, and turn off the fan.

Features:

1. Compared with traditional steam sterilizer, steam-air mixed sterilizer does not need to remove cold air in the pot during the sterilization process, which saves energy;

2. Compared with traditional steam sterilizers, steam-air mixed sterilizers can break the corresponding law of temperature and pressure under saturated steam, and realize flexible pressure control under steam sterilization process.

3. No need for steam cooling, compressed air can be injected into the kettle, the unique turbine fan rotates to break up the air cold mass, and forces the steam and air mixture to circulate in the kettle, without cold spots, and the temperature is controlled within ±0.5℃;

4. The ventilation turbine blower forces the steam-air mixture from one end of the kettle to the other, adsorbing it to all products, avoiding the problem of ventilation system turbulence and saving about 15% of steam.

5. The driving backlight is designed according to the principle of aerodynamics. The steam sucked from its starting point can control the flow direction and accelerate the heat transfer to the center of the product for heating and cooling.

6. The control of pressure and temperature is more flexible, and counter-pressure cooling can be performed;

7. Applicable to all high temperature sterilized products such as various packaged snack foods, meat products, beverages, etc.

8. Equipped with negative pressure safety device to avoid manual misoperation and negative pressure, ensuring the safety of the equipment; 7. After the equipment is powered off and restored, the program can automatically return to the state before the power outage to reduce losses;

9. Equipped with triple safety interlock to prevent workers from operating incorrectly and avoid accidents;

10. Use double safety valves and double pressure sensors to control and eliminate potential safety hazards. Applicable scope:

All high temperature sterilized products such as soft packaging, bottles, tinplate cans (canned luncheon meat, canned food, etc.), stand-up pouches, aluminum foil boxes, cups and bowls of snack foods, meat products, beverages, etc.

Product parameters: