The steam sterilizing kettle drives the product packaging contents to flow through the rotation of the rotating body. During this process, the sterilizing kettle is filled with steam and all the air is discharged from the sterilizing kettle. Since air is not allowed to enter the retort at any time during any sterilization step, there is no overpressure during the sterilization phase of the process. However, air overpressure may be applied during the cooling step to prevent vessel deformation.

The germicidal pot is mainly composed of horizontal pot, heat exchange, circulating water pump, pipeline and various valves, and has an automatic control system. Divided into side spray and top spray. The methods are divided into top spray, side spray and full spray. Then through the nozzle to spray hot water to the surface of the food, no sterilization dead space. The use of nozzles and sprinklers and other equipment to spray hot water to the surface of the food in the shape of a wave of hot water spray, uniform temperature without dead corners.

The vacuum sugar dip pot uses steam at a certain pressure as the heat source (electric heating can also be used; natural steam, liquefied vapor). The vacuum sugar dip pot has a large heating area, high thermal efficiency, uniform heating, short liquid boiling time, and heating temperature. Easy to control and other features.

The vacuum sugar dip pot uses steam at a certain pressure as the heat source (electric heating can also be used; natural steam, liquefied vapor). The vacuum sugar dip pot has a large heating area, high thermal efficiency, uniform heating, short liquid boiling time, and heating temperature. Easy to control and other features.