Supply powerful seafood sterilizing pot | seafood sterilizing pot | venison sterilizing pot

:Seafood sterilizing pot, seafood sterilizing pot, venison sterilizing pot
: Contact person: Ms. Xu Tel::
: ★ Structure: The sterilizing pot consists of a pot body, a lid, an opening device, a locking wedge, It is composed of safety interlocking device, track, sterilization basket, 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 pressure gauge and safety valve, beautiful appearance, easy installation, convenient operation, safe and reliable.
★Application scope of sterilizing pot: widely used in high-temperature sterilization of meat, eggs, seafood, fresh corn, peanuts, wild vegetables, soy products, aquatic products, canned products, packaging bags and other foods 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:
Since sterilized food can be transported, stored and sold at room temperature, the cost in the circulation field is greatly reduced, and the shelf life of the product is long, and fresh raw materials from the origin can be used locally. Carry out large-volume processing to obtain high-quality, low-cost products. You can also use seasonal and regional differences to expand sales and obtain 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 the product. Just like the reason why products stored in the refrigerator deteriorate more slowly than products stored outside. For the sake of physical health and sterilization pots, in order to get the longest shelf life of the products sold, various businesses are ordering sterilization pots one after another.
: There are three types of high-temperature sterilizing pots in terms of sterilization methods:
:, 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, instead of adding water first, the sterilizing pot directly enters the 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 most uniform.
: Water spray sterilization: This method uses nozzles or spray pipes to spray hot water onto the food. The sterilization process of the sterilization pot is through the nozzles installed on both sides or the top of the sterilization pot. The mist-like wavy hot water is emitted to the surface of the food, so not only is the temperature uniform without dead spots, the sterilizing pot also has rapid heating and cooling speeds, which can comprehensively, quickly and stably sterilize the products in the pot, and is especially suitable for the sterilization of soft-packaged foods.
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