The sterilization pot
Auther：564
Pubdate：2019-12-28 03:42:33
1) indirect heating and cooling, no contact between cooling water and process water, avoiding secondary contamination of food and no need to use water treatment chemicals. High temperature short time sterilization.
2) reduce the consumption of steam, steam and atomized sterilized water are directly mixed in the sterilizer to improve the rate of temperature rise and drop.
3) a small amount of process water is circulated at kuai speed to reach the predetermined sterilization temperature.
4) water is sprayed from different angles, and steam, air and water are mixed and convective, forming a perfect temperature distribution.
5) low noise to create a quiet and comfortable working environment.
6) equipped with the temperature sensor tan head in the kettle, it can monitor the F value of the food center and the heat distribution in the kettle at any time, and know the heat penetration (the time when the temperature reaches the geometric center of food from the food surface) at any time.
