Sterilization pot Scale (depending on water quality and usage frequency) or rust may accumulate inside, significantly compromising the sterilization performance. It is generally recommended to clean the sterilizer every three months. If the water hardness is high and the equipment is used for more than 8 hours per day, it should be cleaned monthly.

　　Scale is an alkaline deposit composed of calcium and magnesium ions and is typically removed with acid. Please avoid using hydrochloric acid, as chloride ions can corrode stainless steels 304 and 316. Historically, nitric acid was commonly used, but due to safety and environmental concerns, the sterilization‑pot industry now employs a mild, corrosion‑inhibiting cleaning agent formulated from a blend of chemicals that exhibits low corrosivity toward metals. Such products are readily available at affordable prices in most cities and deliver satisfactory descaling performance. However, the descaling process takes longer than acid‑based methods; to mitigate this, oxalic acid is recommended.

　　Cleaning method for the sterilization kettle: Cleaning is performed under controlled conditions. If the kettle has significant oil and grease buildup, follow these steps: first, circulate a 1–2% sodium hydroxide (caustic soda) solution at 75–80°C for 15–30 minutes, then flush with clean water for 5 minutes; next, circulate an 1–3% oxalic acid solution at 80–85°C for 40–60 minutes, followed by a 5‑minute water rinse. Adjust the concentration of the cleaning solution and the duration based on the severity of oil and scale deposits. For other areas prone to scaling—such as the steam‑water mixer, steam and cooling water pipe filters, or the filter screen in all‑water sterilization kettles—since scaling is more likely, remove these components after cleaning, re‑inspect them, and either clean them again or replace them periodically. If the kettle has only light oil contamination, use an acidic detergent directly.

　　Sterilization is a critical process in food production that ensures food hygiene and safety, and the sterilizer—among the most commonly used sterilization equipment—has a vital impact on food enterprises. In light of the various root causes of sterilizer corrosion, what measures can be implemented in practical applications?

　　1. Sterilization kettles are classified as pressure vessels; however, based on their operational characteristics and manufacturing processes, they are high-pressure vessels subjected to cyclic loading and frequent intermittent operation. Strengthening safety management and establishing scientifically sound operating procedures and safety measures are essential for preventing corrosion.

　　2. When installing the sterilization tank, the tank body may be set at a slight incline (lower at the front and higher at the rear) to ensure proper wastewater treatment.

　　3. Strengthen management and promptly remove any wastewater or waste materials from the pot. When ceasing use, ensure the pot remains dry and clean.

　　4. To reduce the oxygen content within the boiler, the heating furnace’s feed and drain systems should be equipped with auxiliary devices, and the residence time of materials in the feeder should be kept as short as possible.

　　5. During normal operation, if hard objects such as iron cones enter the sterilizer at regular intervals, minimize impact and friction against the chamber walls.

　　6. The external slide rails of the sterilization kettle must be properly aligned to prevent collisions with the kettle body. In addition, the external slide rails should, whenever possible, maintain the same height-to-width ratio as the internal slide rails, and the clearance between them should be minimized to ensure stable feeding and retrieval of the feeder.

　　 Sterilization pot When corrosion occurs, appropriate and sound preventive measures should be implemented, and any defects should be promptly addressed through regular inspections to eliminate safety hazards.