Top Quality Water Bathing Static Autoclave Sterilization Equipment Canned Food Retort Sterilizing Machine

• Customization: Available
• After-sales Service: Oversea Service
• Warranty: 12 Months
• Model NO.: RT-600
• Customized: Customized
• Certification: ISO9001
• Scale: Medium
• Automation: Automatic
• Principle: Static
• Structure: Tunnel
• Operation: Intermittent
• Energy: Heat Sterilization
• Property: Physical Sterilization
• Type: High Temp.
• Application: Food and Beverages Industry
• Raw Material: SUS304 /316L
• Heating: Steam
• MOQ: 1 Set
• Transport Package: Container
• Specification: RT-600/700/800/900/1000
• Trademark: ANTLER
• Origin: China
• Production Capacity: 500sets/Year
• Package Size: 180.00cm * 140.00cm * 200.00cm
• Package Gross Weight: 800.000kg

Product Description

Product Description

Brand	ANTLER
Sterilization type	Autoclave retort (Static / rotary)
Model	RT-600 /700 /800 /900 /1000 / 1200/ 1300 /1400 /1500
Raw material	SUS304 /316L
Heating	Steam supply
Dimension	As per model

Selection principle
1. Mainly from the temperature control accuracy and heat distribution uniformity to choose, if the product requirements temperature is very strict, especially export products, because the heat distribution is required to be very uniform, so should try to choose the computer automatic sterilization pot. Temperature control and pressure control are the same as computer automatic, but the price is 1/3 of computer automatic. General requirements can choose electrical semi-automatic sterilization pot. Manual sterilization pot sterilization is difficult, temperature control and pressure control are manually completed, the appearance of food is difficult to master, cans (bags) and broken rate is high.
2. If the product is gas-containing packaging or product appearance requirements are more strict, you should choose computer automatic or computer semi-automatic sterilization pot.
3. If the product is a glass bottle or tinplate, because the heating and cooling speed can be controlled, so try not to choose a double sterilization pot. 4. If from the consideration of energy conservation, can choose the double sterilization pot, which is characterized by the upper tank is a hot water tank, the lower tank is a treatment tank, the hot water on the tank is reused, can save a lot of steam, suitable for food production enterprises with a daily output of more than 10 tons.
5. If the output is small or there is no boiler, you can consider the use of electric steam dual-purpose sterilization pot, the principle is that the steam is generated by the electric heating of the lower tank, the upper tank sterilization.
6. If the product viscosity is very high, the product needs to be rotated during the sterilization process, you should choose to choose the rotary sterilization pot.

Four types of control methods:
1. Manual control type:
All valves and pumps are manually controlled, including processes such as adding water, heating, holding, 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 ° C), and the cooling process is manually operated.
3. Computer semi-automatic control type:
PLC The PLC and text display are used to process the collected pressure sensor signals and temperature signals, which can store the sterilization process with high control accuracy and temperature control up to ± 1 ° C.
4. Computer fully automatic control type:
All processes are controlled by PLC and touch screen, which can store the sterilization process. The operation only needs to press the start button. After the sterilization is completed, the system will automatically alarm and the temperature control accuracy can reach ± 0.5 ºC.


Three types of sterilization:
1. Hot water circulation sterilization: All food in the pot is immersed in hot water during sterilization. In this way, the heat distribution is relatively uniform.
2. Steam-type sterilization: Instead of adding water first, the food is directly heated by steam after it is placed in the pot.Since there is a cold spot in the air during the sterilization process, the heat distribution in this way is not the most uniform.
3. Water spray sterilization: This method uses nozzles or spray pipes to spray hot water on food. The sterilization process sprays mist-like waves through nozzles installed on both sides or on the top of the sterilizer. The hot water reaches the surface of the food, so not only the temperature is uniform without dead corners, but also the heating and cooling speed is fast. It can sterilize the products in the pan comprehensively, quickly and stably, and is especially suitable for sterilization of soft-packed food.

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