General operating instructions for Shenlong sterilization pot?
Release time：
2022-06-30
If cooling needs to be carried out in the pot, it must be pumped into the spray pipe on the top of the pot (or a water circulation system).
If cooling needs to be carried out in the pot, it must be pumped into the spray pipe on the top of the pot (or a water circulation system).
During sterilization, the pressure inside the can will exceed the pressure outside the can (in the pot) due to the increase in the temperature of the can due to heating. Therefore, in order to avoid the pressurization of the glass bottle and jar during sterilization, the end surface of the tinplate can protrude, and it is necessary to apply back pressure, especially for the meat cans that require higher sterilization temperature.
The use of back pressure sterilization is to use compressed air into the pot to increase the pressure to prevent canned cans and caps from jumping. The operation conditions are as follows: Since compressed air is a poor heat conductor, the steam itself has a certain pressure. Therefore, in the process of heating up during sterilization, compressed air is not put in, but only when the sterilization temperature is reached, the compressed air is opened into the pot, and the pressure in the pot is increased by 0.5 to 0.8 atmospheres. After being sterilized, when the temperature is cooled down, the steam supply is stopped and the cooling water is forced into the spray pipe. As the temperature in the pot drops and the steam condenses, the internal force of the pot is reduced and the pressure of compressed air is used to compensate.
During the sterilization process, attention should be paid to exhaust at the beginning, and then to let the steam circulate. It can also deflate once every 15-20 minutes to promote heat exchange. In short, it needs to meet the requirements of sterilization conditions, and proceed according to certain procedures. The sterilization temperature, the size of the sterilization pressure, the length of the sterilization time and the operation method are all specified by the canned product sterilization process.
During sterilization, the pressure inside the can will exceed the pressure outside the can (in the pot) due to the increase in the temperature of the can due to heating. Therefore, in order to avoid the pressurization of the glass bottle and jar during sterilization, the end surface of the tinplate can protrude, and it is necessary to apply back pressure, especially for the meat cans that require higher sterilization temperature.
The use of back pressure sterilization is to use compressed air into the pot to increase the pressure to prevent canned cans and caps from jumping. The operation conditions are as follows: Since compressed air is a poor heat conductor, the steam itself has a certain pressure. Therefore, in the process of heating up during sterilization, compressed air is not put in, but only when the sterilization temperature is reached, the compressed air is opened into the pot, and the pressure in the pot is increased by 0.5 to 0.8 atmospheres. After being sterilized, when the temperature is cooled down, the steam supply is stopped and the cooling water is forced into the spray pipe. As the temperature in the pot drops and the steam condenses, the internal force of the pot is reduced and the pressure of compressed air is used to compensate.
During the sterilization process, attention should be paid to exhaust at the beginning, and then to let the steam circulate. It can also deflate once every 15-20 minutes to promote heat exchange. In short, it needs to meet the requirements of sterilization conditions, and proceed according to certain procedures. The sterilization temperature, the size of the sterilization pressure, the length of the sterilization time and the operation method are all specified by the canned product sterilization process.
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