Food Autoclave For Canned Food

Equipment Characteristics:

1. The rapid heating shortens the entire sterilization time.
2. Indirect heating and cooling through plate type heat exchanger, steam and cooling water doesnâ??t contact with the product directly which avoid the secondary contamination of foods.
3. A small amount of process water (hot water) is used for rapid circulation to quickly reach the sterilization temperature.
4. Under the action of the circulating pump, the sterilizing water passes through multiple spray pipes and spray partitions, completely and evenly covering the products to be sterilized from top to bottom, forming a uniform heat distribution.
5. Low noise, creating a comfortable working environment.
6. According to the customer's requirements, mobile temperature probes can be configured inside the retort to monitor the F value and heat distribution at the center of the food at any time, and to understand the heat penetration at any time
7. Pressure control: During the entire sterilization process, the pressure increases as the temperature rises and decreases conversely (i.e., the pressure tracks the temperature). Especially suitable for air-containing package product.
8. The sterilization process adopts a softened water preheating system, which can prevent the hot-filled products not cooling down before sterilization, and also avoid the contamination and scaling of the packages caused by water quality issues.
9. Two options are available: direct heating and cooling, indirect heating and cooling.