Sausage sterilization pot Ham sterilization pot Manufacturer

    Sausage sterilization pot   Ham sterilization pot  Manufacturer The sterilization pot is equipped with valves, pressure gauges, thermometers and other accessories, which should be kept in no danger, complete, sensitive and reliable. Maintenance and periodic calibration should be added during use. The valve start-up pressure of this equipment is equal to the design pressure and should be sensitive and reliable. It should be prevented from being adjusted at will. The accuracy of the pressure gauge and thermometer are all 1.5, and the difference within the tolerance is normal. The lead-free seal pressure gauge shall not be used, the pressure gauge indicates failure, the scale is unclear, the dial is broken, the pointer does not return to zero after the pressure is released, and the seal seal damage shall be replaced immediately. The thermometer should be inspected regularly. It should be calibrated with a standard thermometer before use. It should be verified once a year. If the mercury column breaks and the difference from the standard temperature exceeds 0.5 °C, it should be repaired or replaced.

   It is mainly suitable for canned food (such as meat, poultry, fish, eggs, vegetables, etc.) and protein beverages that require high temperature sterilization (such as milk, soy milk, almonds, coconut milk, peanut milk, boiled bags, etc. Soft cans (eg ham sausage, diced chicken, pheasant, pure milk, etc.). Glass tube, tinplate can, PP bottle, HDPE bottle, aluminum foil bag, transparent bag, vacuum bag, high temperature cooking.