With the development of the economy, food enterprises are also developing constantly. The food enterprises need a lot of resources, such as water and labor, so the cost is still very high. The development and production of spray-type sterilizing pots solve the problems that plague enterprises. The problem is to upgrade the enterprise development. Let’s take a look at the characteristics of the small spray sterilizer, which is how to help the enterprise develop.
Introduction:
The spray type sterilizer is injected with a small amount of process water to reach a predetermined position (cannot be immersed in the product). The high-efficiency circulation pump-filter-high efficiency heat exchanger is used to inject water into the spray pipe, and then the hot water is sprayed out through the spray nozzle. It is transformed into the surface of the food, and the heat distribution in the pot is uniform, and there is no sterilization dead angle. The water is heated and cooled by the heat exchanger, and the temperature is raised and cooled rapidly, and the product can be sterilized efficiently, comprehensively and stably.
Features:
1. Indirect heating indirect cooling, cooling water and process water are not in contact, avoiding secondary pollution of food, and no need for water treatment chemicals. High temperature sterilization for a short time.
2. Reduce steam consumption. The sterilizing water after steam atomization is directly mixed in the sterilizer to increase the speed of temperature rise and decrease.
3, low noise, create a quiet, comfortable working environment.
4. Water is sprayed from different angles, and steam, air and water are mixed and convected to form a perfect temperature distribution.
5, a small amount of process water is quickly circulated, and quickly reaches the predetermined sterilization temperature.
6. The kettle is equipped with four movable temperature sensing probes, which can monitor the F value of the food center and the heat distribution inside the kettle at any time, and keep abreast of the heat penetration (the time from the surface of the food to the geometric center of the food).
7. Perfect pressure control, the pressure of the whole production process is constantly adjusted to adapt to the changes in the internal pressure of the product packaging, so that the deformation of the product packaging is the lowest, especially suitable for products containing gas packaging.
8. The process water preheating system ensures that the products that are insulated and hot-filled are subjected to a continuous heating process.
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