A retort is a closed, pressurized heater used to heat food that is sealed in a container. For food products that need to be commercially aseptically sterilized in airtight containers, a number of different retort systems are available. From the control method, the sterilizer can be divided into five types: manual control type, electrical automatic control type, computer automatic control type, computer semi-automatic control type, and computer automatic control type (remote control type). From the point of sterilization, it can be divided into static steam sterilizer and pressurized static sterilizer. From the tank structure, there are seven types of single-tank sterilizers, double-layer sterilizers, double-tank parallel sterilizers, three-pot parallel sterilizers, vertical sterilizers, electric-vapor dual-purpose sterilizers, and rotary sterilizers.
The sterilizer is equipped with exhaust pipes, water inlet pipes, safety valves, exciter thermometers, drain pipes, exhaust valves, liquid level gauges, electric heating rods, and trolleys. The heating layer has thermal insulation materials, and the design takes into account the heat area and heat exchange effect to meet the specified sterilization requirements, low labor intensity, and high production efficiency. Sterilization, energy saving effect, high output, automatic temperature display control, wide adjustment range, high control accuracy, corrosion resistance and full elimination, convenient cleaning, etc., are widely used in food, juice, pharmaceutical, chemical, beverage and other industries.
As a necessary equipment for heating, cooling, heat preservation, sterilization, processing or storage.
The jacketed boiler uses steam with a certain pressure as the heat source. The jacketed boiler has the characteristics of large heating area, high thermal efficiency, uniform heating, short boiling time of wave material, and easy control of heating temperature. The inner pot body (inner pot) of the jacketed pot is made of acid-resistant and heat-resistant austenitic stainless steel, equipped with a pressure gauge and a safety valve, with beautiful appearance, easy installation, convenient operation, safety and reliability.
The structure principle of the layer pot:
1. The tiltable jacketed pot is a double-layer structure composed of inner and outer spherical pots, and the interlayer between the inner and outer spherical pots is heated by steam.
2. Structural form: It is divided into a tiltable jacketed pot and a vertical (fixed) jacketed pot. According to the needs of the process, each with or without stirring equipment is used.
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