The steam source of the electric and steam sterilization pot can be supplied by electricity or steam. When using electricity, it can be preset to the required temperature. The temperature can be automatically controlled by pressing the control box. When the temperature is lower than a certain temperature, it can be automatically heated to the set temperature. It stops automatically when sterilizing, so as to ensure the accuracy of the temperature during sterilization. When using steam, the boiler steam can be directly heated and sterilized. Features of electric and steam sterilization pot 1. The boiler is replaced by an electric heating steam generator, which is suitable for environmental protection requirements, and food and drug manufacturers with small output are especially suitable for product research and development. 2. The sterilization temperature, sterilization pressure, sterilization time, and steam generator are automatically controlled by the control cabinet, and the rest of the process is controlled manually. 3. There are 3 safety interlocking devices. 4. The electric heating power is optional to suit different user grid capacities. 5. You can choose steam sterilization or hot water circulation sterilization. Since the sterilized food can be transported, stored and sold at room temperature, the cost in the circulation field is greatly reduced, and the product has a long shelf life. Fresh raw materials from the origin can be used for large-scale processing locally to obtain high-quality, low-cost products , It can also expand the sales area with the help of seasonal differences and regional differences, so as to obtain high profits. Operation instructions for electric and steam sterilization pot Generally, canned food factories use this form of horizontal sterilization pot for normal pressure boiling and heat sterilization of cans. This equipment can achieve back pressure sterilization by introducing compressed air. 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 counterpressure must be applied, especially for the meat cans that require a 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. In the process of sterilization, attention should be paid to the initial exhaust, and then to let the steam circulate. It can also deflate once every 15-20 minutes to promote heat exchange. In short, the sterilization conditions must be met, followed by certain procedures. The sterilization temperature, sterilization pressure, sterilization time and operation methods are all specified by the canned product sterilization process.