【设备分类】批次杀菌釜   【适用范围】 软包装、瓶装、马口铁罐（午餐肉罐头、金枪鱼罐头等）、自立袋装、铝箔盒、杯装碗装类的休闲食品、肉制品、饮料等所有高温杀菌的产品 【加热形式】 蒸汽加热, 电加热   【自动化程度】全自动,，半自动  【订购热线】    18678074551 Mobile/whatsapp/wechat

一、性能特点    Features

研发目的：

1、相对于传统蒸汽杀菌釜，蒸汽空气混合式杀菌釜在杀菌过程中不需要排除锅内冷空气，节能；

2、相对于传统蒸汽杀菌釜，蒸汽空气混合式杀菌釜可以打破饱和蒸汽下温度、压力对应规律，实现了蒸汽杀菌工艺下的压力灵活控制。

Research and development purposes:
1. Compared with the traditional steam retort, the steam-air retort does not need to eliminate the cold air in the boiler during the sterilization process, and saves energy;
2. Compared with the traditional steam retort, the steam-air retort can break the corresponding law of temperature and pressure under saturated steam, and realize the flexible control of the pressure under the steam sterilization process.

性能特点：

1、无需蒸汽排冷，釜内可注入压缩空气，独特涡轮风机转动打碎空气冷团，强制将蒸汽与空气混合体在釜内循环流动，无冷点，杀菌阶段热分布控制在±0.3℃；

2、通风涡轮风机将蒸汽空气混合体强制从釜内一端到另一端，吸附至所有产品，避免出现通风系统动荡的问题，节省蒸汽约15%以上；

3、驱动背照板按空气动力学的原理设计，从它的起点吸入的蒸汽能够控制流动方向和加速热传递到产品中心，用于加热以及冷却；

4、对压力和温度的控制更加自由，可进行反压冷却；

5、可适用于各种包装的休闲食品、肉制品、饮料等所有高温杀菌产品；

设计特点

6、配负压安全装置，避免出现人工误操作，形成负压，保证设备的安全性；

7、设备断电恢复后，程序可自动恢复到断电前状态，减少损失；

8、配备三重安全联锁，防止工人误操作，避免事故发生；

9、采用双安全阀和双压力传感器控制，杜绝安全隐患。
Features:
1. No steam is required for cooling, the compressed air can be injected into the kettle. The unique turbine fan rotates to break the air cold group, forcing the steam and air mixture to circulate in the kettle. There is no absolute cold spot, and the heat distribution in the sterilization stage is controlled at ±0.5. °C;
2. The ventilation turbine fan forces the steam-air mixture from one end to the other end of the kettle to be adsorbed to all products and perfectly covered to avoid the turbulence of the ventilation system, saving about 15% of steam;
3. The driving backlight is designed according to the aerodynamic principle. The steam sucked from its starting point can control the flow direction and accelerate the heat transfer to the product center for heating and cooling;
4, The pressure and temperature control is more free, can be back pressure cooling;
5, Able applied to all kinds of packaging of snack foods, meat products, beverages and other high-temperature sterilization products;
6, With negative pressure safety device, to avoid manual misuse, the formation of negative pressure, to ensure the safety of equipment;
7. After the equipment is powered off, the program can automatically recover to the state before the power is cut off, reducing the loss;
8. Equipped with triple safety interlock to prevent workers from mishandling and avoid accidents;
9, using double safety valve and dual pressure sensor control to prevent safety hazards.

二、工作原理 Working principle

1、将产品装入杀菌釜中，关闭釜门；

2、开启蒸汽阀门和排气，向杀菌釜内注入蒸汽，此时风机不启动；

3、当釜内大部分空气排除，温度达到100度以上后，关闭排气阀；

4、控制薄膜阀通入蒸汽并开启风机进行升温和杀菌；

5、当杀菌结束后进入微冷却、全冷阶段，微冷阶段风机处于开启状态；

6、进入全冷却阶段，冷却到工艺要求温度，风机关闭。

1. Put products into retort and close its door;

2. Open the steam valve and air exhaust valve, and inject steam into retort; the fan does not start at this time;

3. When most of the air in retort is removed, and the temperature reaches 100 degrees or above, close the air exhaust valve;

4. Turn on the proportional steam valve to pass steam and start the fan for temperature come-up and sterilizing ;

5. After the sterilizing ends, it enters the micro-cooling and full-cooling stage; the fan is still on in the micro-cooling stage;

6. While the full cooling stage starts, the fan is turned off and products are cool to the process required temperature.

三、产品参数 Parameters