Vertical And Horizontal Sterilization Food Machinery Equipment
Cooking Mixer News /
08/05/2020
Vertical and horizontal sterilization food machinery equipment
(1) Vertical sterilizer
The vertical sterilizer can be used for normal pressure or pressure sterilization. It is mostly used in the production of many varieties and small batches, so it is more common in small and medium canning factories. But from the point of view of mechanization, automation, and continuous production, it is the development direction. The equipment matched with the vertical sterilizer includes sterilization basket, electric hoist, air compressor, etc.
Uses: Vertical sterilizer equipment is the main equipment for sterilizing food and cans. It is also suitable for pressure cooking in the food industry (candied food processing) and shaping treatment in the textile industry. The equipment has a reasonable structure, good sealing, labor-saving opening and closing, convenient operation, safe and reliable performance, and stable performance. It is equipped with a compressed air pipe system to effectively ensure that the cans are not deformed and maintain the original flavor of the food. .
The spherical upper pot cover is hinged on the back of the pot body, and 6 to 8 slot holes are evenly distributed around the upper cover. The upper periphery of the pot body is hinged with bolts corresponding to the upper cover slot holes to seal the lid and the pot body. The sealing gasket is embedded in the groove of the edge of the pot. The lid can be opened easily with the help of a counterweight.
The bottom of the pot is equipped with a cross-shaped steam distribution pipe to send in steam, which is the steam inlet, and steam injection holes are opened on both sides of the distribution pipe to prevent the steam from blowing directly to the can. A sterilization basket for filling cans is placed in the pot of the sterilization pot, and the sterilization basket and the cans are hoisted in and out by an electric hoist. The cooling water is sprayed from the small hole of the coil tube installed in the upper cover, and the small hole here cannot directly face the can, so as not to impact the can during cooling.
An exhaust valve, a safety valve, a pressure gauge, a thermometer, etc. are installed on the lid, and a drain pipe is provided at the bottom of the pot body. The seal between the upper cover and the pot body is widely used with a self-locking oblique wedge locking device. The device has good sealing performance and saves time and effort during operation.
This device has ten sets of self-locking inclined wedges evenly distributed on the edge of the pot cover and the swivel. The swivel is equipped with several sets of roller devices, and the swivel can rotate freely along the pot body. When the heat-resistant rubber pad is installed in the groove on the upper edge of the pot body, rotate the swivel, and the diagonal wedges will bite each other and press the rubber ring to achieve the purpose of locking and sealing. You can open the lid.
(2) Horizontal killing equipment
The horizontal sterilizer is only used for high-pressure sterilization, and its capacity is larger than that of the vertical sterilizer, so it is mostly used in large and medium-sized canneries that produce canned meat and vegetables.
1. Horizontal sterilization pot structure
Horizontal sterilization pot device. The closing method of the pot body and the pot door (cover) of the horizontal sterilization pot is similar to that of the vertical sterilization pot. Two parallel tracks are installed at the bottom of the pot for the entry and exit of the sterilization vehicle loaded with cans. The steam enters the pot from the bottom to two parallel steam distribution pipes with a number of small holes to heat the pot. The steam pipe is under the rail. When the guide rail is level with the ground level, the sterilization vehicle can be pushed out smoothly. Therefore, a part of the pot body is below the ground level of the workshop to facilitate the drainage of the sterilization pot.
Various instruments and valves are installed on the body of the horizontal sterilization pot. Due to the use of back pressure sterilization, the pressure indicated by the pressure gauge includes the pressure of the steam and compressed air in the pot, so that the temperature and the pressure cannot correspond, so a thermometer must be installed.
In the above-mentioned sterilization pot using steam as the heating medium, during the operation process, the temperature in the pot is unevenly distributed due to the presence of air in the pot, which affects the sterilization effect and quality of the product.
In order to avoid the temperature "cold spots" caused by air, the method of venting is adopted during the sterilization operation. The steam is discharged through the exhaust valve installed on the top of the pot to extrude the air in the pot and increase the flow of steam in the pot. Improve the heat transfer sterilization effect to solve. However, this process wastes a lot of heat, which generally accounts for about 1/4 to 1/3 of the total sterilization heat, and causes noise and damp heat pollution to the operating environment.
For more products, please click:https://www.firemixer.com/cooking-mixer.html
(1) Vertical sterilizer
The vertical sterilizer can be used for normal pressure or pressure sterilization. It is mostly used in the production of many varieties and small batches, so it is more common in small and medium canning factories. But from the point of view of mechanization, automation, and continuous production, it is the development direction. The equipment matched with the vertical sterilizer includes sterilization basket, electric hoist, air compressor, etc.
Uses: Vertical sterilizer equipment is the main equipment for sterilizing food and cans. It is also suitable for pressure cooking in the food industry (candied food processing) and shaping treatment in the textile industry. The equipment has a reasonable structure, good sealing, labor-saving opening and closing, convenient operation, safe and reliable performance, and stable performance. It is equipped with a compressed air pipe system to effectively ensure that the cans are not deformed and maintain the original flavor of the food. .
The spherical upper pot cover is hinged on the back of the pot body, and 6 to 8 slot holes are evenly distributed around the upper cover. The upper periphery of the pot body is hinged with bolts corresponding to the upper cover slot holes to seal the lid and the pot body. The sealing gasket is embedded in the groove of the edge of the pot. The lid can be opened easily with the help of a counterweight.
The bottom of the pot is equipped with a cross-shaped steam distribution pipe to send in steam, which is the steam inlet, and steam injection holes are opened on both sides of the distribution pipe to prevent the steam from blowing directly to the can. A sterilization basket for filling cans is placed in the pot of the sterilization pot, and the sterilization basket and the cans are hoisted in and out by an electric hoist. The cooling water is sprayed from the small hole of the coil tube installed in the upper cover, and the small hole here cannot directly face the can, so as not to impact the can during cooling.
An exhaust valve, a safety valve, a pressure gauge, a thermometer, etc. are installed on the lid, and a drain pipe is provided at the bottom of the pot body. The seal between the upper cover and the pot body is widely used with a self-locking oblique wedge locking device. The device has good sealing performance and saves time and effort during operation.
This device has ten sets of self-locking inclined wedges evenly distributed on the edge of the pot cover and the swivel. The swivel is equipped with several sets of roller devices, and the swivel can rotate freely along the pot body. When the heat-resistant rubber pad is installed in the groove on the upper edge of the pot body, rotate the swivel, and the diagonal wedges will bite each other and press the rubber ring to achieve the purpose of locking and sealing. You can open the lid.
(2) Horizontal killing equipment
The horizontal sterilizer is only used for high-pressure sterilization, and its capacity is larger than that of the vertical sterilizer, so it is mostly used in large and medium-sized canneries that produce canned meat and vegetables.
1. Horizontal sterilization pot structure
Horizontal sterilization pot device. The closing method of the pot body and the pot door (cover) of the horizontal sterilization pot is similar to that of the vertical sterilization pot. Two parallel tracks are installed at the bottom of the pot for the entry and exit of the sterilization vehicle loaded with cans. The steam enters the pot from the bottom to two parallel steam distribution pipes with a number of small holes to heat the pot. The steam pipe is under the rail. When the guide rail is level with the ground level, the sterilization vehicle can be pushed out smoothly. Therefore, a part of the pot body is below the ground level of the workshop to facilitate the drainage of the sterilization pot.
Various instruments and valves are installed on the body of the horizontal sterilization pot. Due to the use of back pressure sterilization, the pressure indicated by the pressure gauge includes the pressure of the steam and compressed air in the pot, so that the temperature and the pressure cannot correspond, so a thermometer must be installed.
In the above-mentioned sterilization pot using steam as the heating medium, during the operation process, the temperature in the pot is unevenly distributed due to the presence of air in the pot, which affects the sterilization effect and quality of the product.
In order to avoid the temperature "cold spots" caused by air, the method of venting is adopted during the sterilization operation. The steam is discharged through the exhaust valve installed on the top of the pot to extrude the air in the pot and increase the flow of steam in the pot. Improve the heat transfer sterilization effect to solve. However, this process wastes a lot of heat, which generally accounts for about 1/4 to 1/3 of the total sterilization heat, and causes noise and damp heat pollution to the operating environment.
For more products, please click:https://www.firemixer.com/cooking-mixer.html
