Canned Meat High Temperature and High Pressure Sterilization Pot

The double-layer water bath sterilizer preheats the sterilization water in the upper tank and directly injects it into the lower tank. The circulation pump continuously cycles the sterilization water in the lower tank, rapidly heating it to the specified temperature to enter the insulation sterilization state, ensuring uniform temperature inside the tank. After sterilization, the hot water is recovered to the upper tank for the next sterilization cycle. Cooling water directly enters the tank for rapid cooling, ensuring the product's taste and color are preserved. The fully automatic control system can store 100 sterilization formulas for easy selection and use.

Product applications: soft packaging, aluminum foil bags, high-temperature cooking bags, etc.

Automatically adjusts pressure and temperature, minimizing product deformation. Hot water is recovered to the upper tank after sterilization, reducing heat loss and saving energy. The hot water is recycled, conserving water resources and preventing scaling.

Sterilizers are categorized into steam-heated, electric-heated, and dual-use (electric and steam) types. They include water bath, spray, three-tank series, double-tank parallel, horizontal, double-layer water bath, automatic rotary, and rotary sterilizers. They are available in manual, semi-automatic, and fully automatic high-temperature high-pressure sterilization models, made of either full stainless steel or carbon steel.

Widely applicable in the food processing industry.