Industry dynamics

Characteristics of water bath rotary sterilization pot equipment:
1. High temperature short-term sterilization
Using dual tank hot water circulation for sterilization, the water in the hot water tank is heated to the required temperature for sterilization in advance, thereby shortening the sterilization time and improving work efficiency.
2. Energy conservation
The working medium used in the sterilization process can be recycled, saving energy, time, manpower, and material consumption, and reducing production costs.
3. Uniform water flow exchange method, uniform temperature, no dead corners
Adopting international advanced technology and utilizing hot water circulation and immersion sterilization, the circulating water in the sterilization tank continuously switches from top to bottom, left to right during the sterilization process, ensuring uniform heat distribution at any point from heating, insulation to cooling, effectively eliminating dead corners during the sterilization process, and making the product's shelf life more stable and long-lasting. The temperature inside the sterilization tank remains stable throughout all stages of the sterilization process, ensuring the qualification rate of F value.
4. Fully automatic control system
The entire sterilization process is controlled by a computer PLC and completed in one go without the need for manual operation. Using a chart tablet and touch control on the screen, all time periods are controlled by analog sensors and automatic valves, allowing for switching from a single sterilization process to a multi-stage sterilization process. The pressure and temperature are displayed digitally, and various pressure and temperature modes applicable to any product can be pre programmed and input into a computer. The computer can store 100 sterilization formulas for easy selection and use.
5. Simulated temperature control system, can set multi-stage heating mechanism
According to the sterilization requirements of different foods, different heating and cooling procedures can be set at any time. The multi-stage heating sterilization method can be used to limit the heat borne by the food to the minimum, so as to perfectly preserve its color, aroma, and taste as much as possible, so that each food can be conditioned and sterilized in the best condition. Accurate sterilization temperature to