Requirements for inspection of sterilizing lines for halogenated eggs

Basic inspection of sterilization line of halogenated eggs (1) The sterilization line of halogenated eggs is a pressure vessel, and the equipment manufacturer needs to provide information such as "pressure vessel certificate, as-built drawing, product certificate and instruction manual". Users can use such information to carry out relevant archival work according to the requirements of the local special equipment inspection department. (2) Align the sterilizing pot body, correct the reasonable levelness, so that the water is discharged from the pot body. You can't fall if you don't run. (3) The thermometer installation index value of the halogenated egg sterilization line is 0.5 ° C, and the column length is 1 ° C ≥ 2.7 mm. Insert the temperature sensing head into the pot 50mm, at least flush with the pot body, do not shrink in the socket of the temperature sensing chamber. When inserting the temperature chamber, the diameter of the opening connecting the chamber and the pot body should be at least 20 mm.      (4) The automatic temperature recording paper is less than 1℃ per cell, and the length of each cell is ≥2mm in the range of 100~130℃. (5) Pressure gauge, scale 0.01 mpa, range 0.4 mpa below, dial diameter of 100 mm or more (6) Halogenated egg sterilization line soft packaging sterilization tray inspection: the edge height of the tray is more than 2 cm higher than the thick packaging bag of the enterprise, and the opening area is more than 30%. (7) When saturated steam sterilization, the "three tables" should be consistent. Otherwise, it will affect the correctness of record review in the future. (8) Check whether the type of valve such as suction valve, exhaust valve and exhaust valve is correct. Check the uniformity of heat distribution in sterilization line of boiled eggs Heat distribution refers to the simultaneous temperature distribution at different positions during the sterilization process in the sterilization line of halogenated eggs. The significance of the test is that the thermal sterilization equipment verifies the temperature uniformity of each position during the sterilization constant temperature process to ensure that the sterilization line of halogenated eggs meets the requirements of the hot sterilization of canned food. After the sterilization line is installed, it is necessary to pass the heat distribution test of full load heat sterilization, and it is necessary to confirm the heat distribution of the sterilization pot through the test to meet the sterilization temperature requirements specified in the sterilization process regulations. The judging standard is whether the temperature difference at different positions in the sterilization pot at the same time is within the specified temperature range.

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From the perspective of control mode, which kinds of sterilization equipment are divided into?

There are four control modes in the sterilizing equipment for sea duck eggs 1. Manual control type: All valves and pumps are manually controlled, including adding water, heating, heat preservation and cooling. 2. Electrical semi-automatic control type: the pressure is controlled by the electric contact pressure gauge, the temperature is controlled by the sensor (pt100) and the imported temperature controller (accuracy is 1℃), and the cooling process is manually operated. 3. Computer semi-automatic control type: The use of PLC and text display to process the collected pressure sensor signal and temperature signal, can store the sterilization process, high control accuracy, temperature control up to 0.3℃. 4. Computer automatic control: The whole process is controlled by PLC and touch screen, and the sterilization process can be stored. Operators only need to press the start button, automatic alarm after sterilization, temperature control accuracy up to 0.1℃.       Sea duck egg sterilization equipment Product features: 1. Replace the boiler with an electric steam generator, which is suitable for food and drug manufacturers with environmental protection requirements and small output, especially for product research and development. 2. The sterilization temperature, sterilization pressure, sterilization time and steam generator of the sterilization equipment are automatically controlled by the control cabinet, and other processes are manually controlled. 3. The sterilization equipment for sea duck eggs has three safety interlocking devices. 4. Electric heating power can be selected according to different power grid capacity of users. 5. Choose a steam sterilizer or a hot water cycle sterilizer. In the sterilization process, pay attention to the initial exhaust, and then release the steam to make the steam cycle. It can also be deflated every 15-20 minutes to promote heat exchange changes. In short, we need to meet the requirements of the sterilization conditions of the sea duck egg sterilization equipment, in accordance with certain procedures, such as sterilization temperature, sterilization pressure and sterilization time, the sterilization process of the product specifies the short time and the operation method.

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The development of autoclave production enterprises

With the rapid development of China's food industry, food safety has received more and more attention, and higher requirements have been put forward for sterilization equipment. Compared with the food industry, the cooking equipment industry is a new industry. In recent years, the world's technology has developed rapidly, and new technologies continue to appear. However, the foundation of the domestic sterilizer industry is weak, the scientific research capacity is insufficient, and the development is lagging behind. This has left a huge space for development of the sterilizer market. In order to narrow the gap with the world's advanced level, make the food industry catch up with the world's advanced level, and develop to a powerful sterilizer country, the task of sterilizer enterprises is arduous. The sterilization kettle is one of the procedures directly related to people's life safety, so whether it can be effective, disinfection and no pollution is a problem of concern. The technology and equipment of the sterilizer are still very strict, so the sterilizer equipment needs more extensive research. It is believed that more effective technology will appear in the near future in the sterilization tank equipment. Health is people's concern now! In the food manufacturing industry, cooking has become one of the important procedures, its position in the food industry can be said to be very important! The sterilizer is composed of a pot body, a pot cover, an opening device, a locking wedge, a safety interlocking device, a guide rail, a sterilizing basket, a steam nozzle and a plurality of nozzles. The steam with a certain pressure as a heat source has the characteristics of large heating area, high thermal efficiency, uniform heating, short boiling time of liquid materials, and easy control of heating temperature. As one of the disinfection equipment, the sterilization kettle plays a decisive role in the food industry. The sterilizer mainly sterilizes food, canned food, protein drinks that need high temperature sterilization.

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The operation process of food sterilization pot

(1) When the hot water is prepared for the first time, the water is supplied by the cold pump. After that, when the water level of the sterilization pot water tank reaches a certain position, the level controller automatically opens the heating valve Vi of the water tank, and 0.5MPa steam enters the water tank directly. Heat the water to a predetermined temperature and then stop the heat. Once the temperature of the storage tank drops below the predetermined temperature, steam is automatically supplied to maintain the predetermined temperature. (2) Pour the water into the cooking pot. When placing the sterilizing basket into the sterilizing pot, the door cover is completely closed, and compressed air is allowed to be sent into the sterilizing pot after passing through the sealed cavity of the door cover. For security reasons, manual buttons can be used to switch from the process. The sterilizing pot enters the automatic program operation state, the connection valve V automatically opens immediately, and the superhot water of the storage tank is quickly sent out from the bottom of the sterilizing pot due to the pressure drop and pressure difference. When the water level in the sterilizer reaches the position of the level controller, the connection valve is immediately closed. (3) The temperature of the cooking pot rises. The superheated water sent into the sterilization pot is exchanged with the pot for heat, and the water temperature drops. The heating steam is sent to the mixer to heat the circulating water and then to the sterilizing pot. The heating process ends when the temperature rises to the predetermined sterilization temperature.   (4) The sterilization tank of the edible fungus sterilization pot is maintained at the specified sterilization temperature for a certain time. The small heating valve Vis automatically supplies steam to the sterilizer as needed to maintain the predetermined sterilizing temperature. The disinfection time required for this process is determined by the disinfection clock. (5) After the sterilization process is completed, the cold water pump automatically starts, and the cold water enters the water circulation system of the sterilization pot through the displacement valve V10, and pushes the hot water (mixed water) into the water storage tank until the water is stored. When the level in the pot reaches a certain position, the level controller issues an instruction to close the connection valve and divert the cooling process. At this time, the heating valve of the storage tank automatically opens, the steam passes through, and the superhot water is prepared again. (6) The cooling process of the cooking pot has three operating methods according to the different requirements of the product: after hot water recovery, directly into the decompression cooling; After the hot water is recovered, the back pressure becomes cold and the pressure is reduced. After the hot water is recovered, pressure cooling and atmospheric cooling are reduced. Each cooling method can be obtained by adjusting the cooling timer. (7) After the drain cooling time of the cooking pot, the drain valve V8 and the relief valve V4 are opened. (8) Start the cooking pot. Pull out the sterilizing basket and the process is over.

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Sandwich pot manufacturers products are divided into germicidal pot/sterilizer series, sandwich pot series, cooking pot series, stirring wok series.

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