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หัวข้อ
Water Immersion Retort
ผู้เขียน
ผู้ดูแลระบบ
วันที่สร้าง
17/11/2017
สิ่งที่แนบมา0
ดู
97
เนื้อหา



Water Immersion Retort


1. Hot water is stored in upper kettle and food heating is very rapid.

2. Due to full water immersion, heat can penetrate into products all around.

3. Products can avoid air contact during the whole process, leading to zero cold air in kettle. The optimized water circulating system ensures balanced heat distribution in kettle.

4. Peak pressure value can be avoided by controlling back pressure via stream inlet and outlet, largely reducing packaging material damage.

5. Smooth and rapid cooling helps avoid thermal shock and peculiar smell.

6. The water immersion retorts incorporate fully-automatic control system. The whole sterilization process is totally controlled by computerized PLC, allowing you to get everything done at one time without manual operation.

7. The water immersion sterile equipment also integrates the function of F value measurement, but the F value tester is optional.

8. Newly-designed fluid switch device successfully keeps cold point in kettle to a minimum and temperature accuracy for sterilization within ±0.5 °C, effectively avoiding over-steaming and halfway sterilization.

9. The static batch retorts possess the functions of hot water recycling and replacement.


Specification




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