Manufacturer promotion Northeast duck egg sterilizing pot Guangxi sea duck egg sterilizing pot

(>: Contact person: Ms. Xu Tel::
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: ★ Structure: The sterilizing pot consists of a pot body, a pot lid, an opening device, a locking wedge, a safety interlock device, a track, and a sterilization pot. It consists of a basket, a steam nozzle and several nozzles. The pot lid is sealed with an inflatable silicone rubber temperature-resistant sealing ring, which has reliable sealing and long service life.
★ Features: Equipped with a pressure gauge and safety valve, beautiful appearance , easy to install, easy to operate, safe and reliable.
★Application scope of sterilizing pot: widely used in meat, eggs, seafood, fresh corn, peanuts, wild vegetables, soy products, aquatic products, canned products, packaging bags High-temperature sterilization of food and packaging. It has a wide range of applications and can be used by large, medium and small enterprises, and can meet production needs.
★Application value of sterilizing pot:
Sterilized food can be transported at room temperature , storage, sales, and circulation costs are greatly reduced, and the shelf life of the goods is long. Fresh raw materials from the origin can be used for local large-scale processing to obtain high-quality, low-cost products. It can also be expanded by taking advantage of seasonal differences and regional differences. sales, thereby obtaining high profits. At present, sterilizing pots have formed a buying craze. As the name suggests, it kills microorganisms in food and extends the shelf life of products. Just like products placed in the refrigerator are better than products placed outside The reason why it breaks down slowly. For the sake of health and the longest shelf life of the products sold, various merchants are ordering sterilizing pots.
: There are three types of high-temperature sterilizing pots in terms of sterilization methods:< br/> :, Hot water circulation sterilization: During sterilization, all the food in the pot is soaked in hot water. In this way, the heat distribution is relatively even.
:, Steam sterilization: After the food is put into the pot, water is not added first. The sterilizing pot directly enters steam to heat up. Since cold spots will appear in the air in the pot during the sterilization process, the heat distribution in this way is not the most uniform.
: Water spray sterilization: This method uses nozzles. Or a spray pipe sprays hot water onto the food. The sterilization process of the retort is through the nozzles installed on both sides or the top of the retort, spraying mist-like wavy hot water to the surface of the food, so not only the temperature is uniform, but also the The sterilizing pot has a dead corner and has rapid heating and cooling speeds. It can sterilize the products in the pot comprehensively, quickly and stably, and is especially suitable for sterilizing soft-packaged foods.
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