From the date the equipment is accepted and delivered for use, the product will be provided with a one-year free warranty (including the cost of naturally damaged parts. If the damage is caused by improper operation by your company's personnel, only the appropriate material fee will be charged after negotiation. ). After the warranty period expires, our company will provide a permanent warranty for the product, charging only appropriate cost and free of labor fees.
In order to ensure that your company's equipment achieves the optimal operating results, and to save our company's maintenance costs, we ensure that professional technicians are regularly dispatched to inspect and maintain the products during the warranty period.
When the electrically heated meat sterilizing pot
equipment fails, after receiving the notice from your company, we will promptly make arrangements and rush to the site for repairs to ensure the normal operation of the equipment.
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Container: tinplate can,
Aluminum can plastic container: Bottles
Flexible bag packaging: aluminum foil bags, transparent bags, vacuum bags, high-temperature cooking bags, etc.
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The high-temperature and high-pressure meat sterilizing pot has a shutter pressure Container safety interlocking device, independent electrical instrument control system, automatic constant temperature and insulation timing, made of stainless steel, with beautiful appearance, hygiene, safety and durability.
Operation instructions for high-temperature and high-pressure meat sterilizing pot:
Generally, food factories use this form of horizontal sterilization when boiling and sterilizing packaged products under normal pressure. Pot, this equipment achieves back-pressure sterilization by introducing compressed air. If cooling needs to be carried out in the pot, a water pump must be driven into the water spray pipe on the top of the pot (or a water circulation system should be used). During sterilization, due to the increase in temperature caused by heating, the pressure inside the packaging bag will exceed the pressure outside the bag (in the pot). Therefore, in order to avoid damage to the packaging due to pressurization during sterilization, counter-pressure must be applied, that is, the compressed air passes through the pot to increase the pressure to prevent damage to the packaging. The operation is described as follows:
Since compressed air is bad The heat conductor and the steam itself have a certain pressure. Therefore, during the heating process during sterilization, compressed air is not put in. Instead, the compressed air is released into the pot only when it is in heat preservation after reaching the sterilizing temperature to make the pot Increase ~. After sterilization, when cooling down, the air supply is stopped and the cooling water is pressed into the water spray pipe. As the temperature inside the pot drops and the steam condenses, the force inside the pot decreases and the pressure of the compressed air is used to compensate.
During the sterilization process, attention should be paid to the initial exhaust and then deflation to allow steam to circulate. It can also be deflated every minute to promote heat exchange. In short, the sterilization conditions must be met and carried out according to certain procedures. The sterilization temperature, sterilization pressure, sterilization time and operation methods are all specified by the sterilization processes of different products.
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*
Inner diameter:
Length:< br/>
Material: stainless steel
, semi-automatic control (adjustable temperature, automatic pressure reduction and pressure replenishment)
Output:
about (meat products )
Power:
Number of plates:
pcs
Trays:
pcs Trolley:
Person
Volume:
Power:
Dimensions: **
* Inner diameter:
Length:
Material: stainless steel, semi-automatic control (adjustable temperature, automatic pressure reduction and pressure replenishment)
Output: left and right (meat products)
Power:
Number of plates: pc
Tray: pc small Cart: pc
Volume:
Power:
Dimensions: **