Autoclave Food Sterilizer

1. The double-layer sterilizing pot uses steam with a certain pressure as the heat source. The autoclave food sterilizer has the characteristics of large heating area, high thermal efficiency, uniform heating, short boiling time of liquid materials, and easy control of the heating temperature.
2. The inner pot (inner pot) is made of acid-resistant and heat-resistant austenitic stainless steel. It is equipped with a pressure gauge and a protective valve. It has a beautiful appearance, easy installation, convenient operation, stability and reliability.
3. During sterilization, all the food in the pot is soaked in hot water. In this way, the heat distribution is relatively even.

1. The autoclave food sterilizer is divided into steam heating, electric heating and electric dual-use types according to the heating method.
2. According to the sterilization method, sterilizing pots are divided into water bath type, spray type, three-pot series type, double-pot parallel type, horizontal type, double-layer water bath type, automatic rotary type, and rotary type sterilizing pot.
3. Sterilizers are divided into manual, semi-automatic and fully automatic high-temperature and high-pressure sterilizers according to control methods.

The autoclave food sterilizer is mainly suitable for: meat, poultry, fish, egg products, vegetables, and other products. It is also suitable for sterilization of protein drinks, soy milk, almond milk, coconut milk, walnut milk, eight-treasure porridge, and other products.

1. To extend the shelf life of food or other materials, in order to prevent microorganisms from causing food spoilage and facilitate storage
2. The sterilized process water can be recycled, saving energy, time, manpower and material resources
3. The water is heated and cooled through the heat exchanger, and the heating and cooling speeds are rapid.
4. Wide range of applications, widely used in various meat products, soy products, beverage products, snack foods, etc.

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