Generally, the canned food factory adopts the horizontal sterilization pot of the present form for the normal pressure boiling and boiling sterilization of the can, and the device can realize the back pressure sterilization by introducing compressed air. If cooling is to be carried out in the pot, a water pump must be used to pump the water spray pipe at the top of the pot (or use a water circulation system).

During sterilization, the pressure in the can exceeds the pressure outside the can (in the pot) due to the increase in the temperature of the can. Therefore, in order to avoid the pressurization of the glass jar during sterilization, the cover is protruded, and the back end faces of the tinplate can be applied, and the back pressure must be applied, especially for meat cans requiring a higher sterilization temperature.

The use of back pressure sterilization, that is, the use of compressed air into the pot to increase the pressure to prevent the can convex and jump cover, its operation is described as follows: Since the compressed air is a poor thermal conductor, the steam itself has a certain pressure. Therefore, during the heating process during sterilization, the compressed air is not placed, and only when the sterilization temperature is reached, the compressed air is opened into the pot, and the inside of the pot is increased by 0.5 to 0.8 atmospheres. After sterilization, when cooling and cooling, stop supplying steam and press the cooling water into the water spray pipe. As the temperature inside the pot drops, the steam condenses, and the internal force of the pot is reduced by the pressure of the compressed air.

When sterilizing, attention should be paid to the initial venting, which in turn releases the steam to allow the steam to circulate. It can also be deflated once every 15-20 minutes to promote heat exchange. In short, it must meet the requirements of sterilization conditions, according to a certain procedure, the level of sterilization temperature, the size of sterilization pressure, the length of sterilization time and the operation method are all specified by the sterilization process of canned products.

During the use process, grease and oil should be applied to the sliding and rolling contact parts of the inclined self-locking wedges, rollers, pot ears and swivel flanges to ensure that the friction surface is in a lubrication state.

The sterilizing pot should be inspected regularly, at least once every six months, and at least once every year. The preparations and inspection items before the inspection are carried out in accordance with the “Procedures” and relevant regulations, and the inspection reports are filed and filed.

If the sealing ring on the flange surface of the pot body is aging, if the defect and wear are too large, it should be replaced in time to ensure the seal and prevent leakage.

When the equipment is deactivated, the inner and outer surfaces of the retort and the lid should be cleaned. The exposed surface brush is anti-rust paint, and the safety inspection control instrument is protected by a cover.

ZHOUSHAN SINOMEGA BIOTECH ENGINEERING CO.,LTD , https://www.sinomegabiotech.com