1. High temperature short-term sterilization
Using a 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 operational efficiency.
2. Save power
The operating medium used in the sterilization process can be recycled, saving power, time, manpower, and material resources, and reducing production costs.
3. Uniform water flow communication method with uniform temperature and no dead corners
By using international advanced technology and utilizing hot water circulation and immersion sterilization, the circulating water in the sterilization tank continuously switches up, down, left, and right during the sterilization process, ensuring uniform heat distribution 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 at all stages of the sterilization process, ensuring the qualification rate of F value.
4. Fully active control system
The entire sterilization process is controlled by a computer PLC and completed in one go without the need for manual operation. Selecting a chart tablet and using a screen for touch control, all time periods are controlled by analog sensors and active valves, allowing for switching from a single sterilization process to a multi-stage sterilization process. The pressure and temperature are digitally displayed, and various pressure and temperature forms applicable to any product can be pre programmed and input into the accounting machine. The computer can store 100 sterilization formulas for easy selection and application.
5. Imitate temperature control system and set multi-stage heating mechanism
According to the sterilization requirements of different foods, different temperature rise and cooling programs can be set at any time, and multi-stage heating sterilization methods can be used to minimize the heat borne by the food, so as to preserve its color, aroma, and taste as closely as possible and perfectly, so that each food can be scheduled for sterilization in the best condition. Sterilization temperature accurate to