Food Pouch Tin Cans Glass Bottles Automatic Water spray Bath Retort Steam Autoclave Sterilizer Sterilization Machine

There are four types from control methods:

1. Manual control type: All valves and water pumps are manually controlled, including processes such as water addition, heating, insulation, and cooling.

2. Electrical semi-automatic control type: The pressure is controlled by an electric contact pressure gauge, the temperature is controlled by a sensor (pt100) and an imported temperature controller (with an accuracy of ± 1 ℃), and the cooling process is manually operated.

3. Computer semi-automatic control type: using PLC and text display to process the collected pressure sensor signals and temperature signals, it can store sterilization processes, has high control accuracy, and temperature control can reach ± 0.3 ℃.

4. Computer fully automatic control type: All processes are controlled by PLC and touch screen, which can store sterilization processes. Operators only need to press the start button, and after sterilization is completed, an automatic alarm will be triggered. The temperature control accuracy can reach ± 0.1 ℃.

There are three types from sterilization methods:

1. Hot water circulation sterilization: During sterilization, all the food in the pot is soaked in hot water, and this method has a relatively uniform heat distribution.

2. Steam sterilization: After the food is loaded into the pot, it is not added with water first, but directly heated by steam. Due to the presence of air in the pot during the sterilization process, cold spots may occur, so the heat distribution is not the most uniform in this method.

3. Water spray sterilization: This method uses a nozzle or spray pipe to spray hot water onto the food. The sterilization process is carried out through nozzles installed on both sides or at the top of the sterilization pot, spraying a mist of wavy hot water onto the surface of the food. This not only ensures uniform temperature without blind spots, but also rapid heating and cooling speed, which can comprehensively, quickly, and stably sterilize the products in the pot. It is particularly suitable for sterilization of soft packaged food.

Water spraying sterilization can be divided into water spraying rotary sterilization; Watering static type; Pulsating side spray water type, etc.

There are three types from tank structures:

1. Single tank sterilization kettle

2. Double layer sterilization kettle

3. Double pot parallel sterilizer

4. Vertical sterilization kettle

5. Electric and steam dual-purpose sterilization kettle

6. Rotating sterilization kettle

There are three types from pot materials:

1. All stainless steel

2. Semisteel

3. Carbon steel

How to Choose Sterilization Machine

1. The selection is mainly based on temperature control accuracy and heat distribution uniformity. If the product requires strict temperature requirements, especially for export products, because uniform heat distribution is required, computer fully automatic sterilization pots/tank is suggested to be chosen.

2. The temperature and pressure control of the semi-automatic sterilization pot/tank are almost the same as those of the fully automatic type,  but accordingly their price are cheaper than fully automatic type. If the requirement is not very high, then an electrical semi-automatic sterilization pot.

3. The manual sterilization pot has high difficulty in sterilization, and temperature and pressure control are all manually controlled. It is difficult to control the appearance of food, and the can (bag) expansion and breakage rate are high.

4. If the product is packaged with air or has strict appearance requirements, computer fully automatic or computer semi-automatic sterilization pots/tank should be selected.

5. If the product is a glass bottle or tin plate, the double-layer sterilization pot should not be chosen because the heating and cooling rates need to be controllable.

6. If considering energy conservation, a double-layer sterilization pot can be chosen. Its feature is that the upper tank is a hot water tank, and the lower tank is a processing tank. The hot water in the upper tank is reused, which can save a lot of steam and is suitable for food production enterprises with a daily output of more than 10 tons.

7. If the production capacity is small or there is no boiler, an electric steam dual-purpose sterilization pot can be considered. Its principle is that steam is generated by electric heating in the lower tank and sterilized in the upper tank.

8. If the product has a high viscosity and needs to rotate during the sterilization process, a rotary sterilization pot/tank should be chosen.

Generally, canned food factories use this horizontal form sterilization pot when boiling and heating canned food under normal pressure for sterilization. This equipment can achieve back pressure sterilization by introducing compressed air. If cooling needs to be carried out inside the pot, it is necessary to use a water pump to inject it into the spray pipe at the top of the pot (or use a water circulation system).

During sterilization, heating causes the temperature of the can to rise, and the pressure inside the can will exceed the pressure outside the can (inside the pot). Therefore, in order to avoid the pressure increase inside the glass bottle and the jumping of the lid during sterilization, it is necessary to apply counter pressure to the protruding ends of the tin can, especially for canned meat that requires a higher sterilization temperature.

The use of counter pressure sterilization involves introducing compressed air into the pot to increase pressure and prevent can protrusions and lid jumping. The operation is described as follows: due to the poor thermal conductivity of compressed air, the steam itself has a certain pressure. Therefore, during the heating process during sterilization, compressed air is not added, and only when it reaches the sterilization temperature and is at insulation, compressed air is allowed to enter the pot, increasing the pressure by 0.5-0.8 atmospheres. After sterilization and cooling, stop supplying steam and pour the cooling water into the spray pipe. Due to the decrease in temperature inside the pot and the condensation of steam, the internal force of the pot is reduced and compensated for by the pressure of compressed air.

During the sterilization process, attention should be paid to the initial exhaust to release steam and allow it to circulate. It is also possible to release air every 15-20 minutes to promote heat exchange. In short, it is necessary to meet the requirements for sterilization conditions and follow certain procedures. The sterilization temperature, pressure, duration, and operation methods are all specified by the sterilization process of canned products.

Often use models

Some drawings for reference

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