Shenlong sterilizer pot general operating instructions?


If the cooling needs to be carried out in the pot, pump the water into the spray pipe at the top of the pot (or use a water circulation system).
During sterilization, the pressure inside the can will exceed the pressure outside the can (in the pot) because the temperature of the can is raised by heating. Therefore, in order to avoid the pressurization of the glass jar and the cap jump during sterilization, the two ends of the tinplate jar bulge, and the reverse pressure needs to be applied, especially for canned meat that requires a higher sterilization temperature.
The use of reverse pressure sterilization, that is, the compressed air is passed into the pot to increase the pressure, to prevent the can from convex cans and jumping caps, its operation is described as follows: because the compressed air is a poor heat conductor, the steam itself has a certain pressure. Therefore, during the heating process of sterilization, compressed air is not put into the pot, and only when the sterilization temperature is reached, the compressed air is opened into the pot, so that the pot increases 0.5 to 0.8 atmospheres. After sterilization, when cooling and cooling, the steam supply is stopped and the cooling water pressure is put into the spray pipe. As the temperature in the pot drops, the steam condenses, and the internal force of the pot is reduced by the pressure of compressed air to compensate.
In the process of sterilization, attention should be paid to the initial exhaust, and then exhaust steam, so that steam circulation. It can also be deflated every 15-20 minutes to promote heat exchange. In short, it is necessary to 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 specified by the sterilization process of canned products.

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