Working Principle

Products are completely immersed in hot water (the sterilizing medium) for heating and sterilization.

Heated water or steam is uniformly and rapidly sprayed onto the product surface through nozzles for heating and sterilization.

Suitable Products

More suitable for rigid packaging like glass jars, metal cans, or flexible pouches (requiring pressure-resistant baskets).

Wide range of applications, especially suitable for pressure-sensitive, lightweight packaging such as plastic bottles, PET bottles, retort pouches, and trays.

Heating Efficiency

Heat transfer relies mainly on water convection; heating speed is relatively slower.

Hot water/steam directly impacts the product surface, resulting in higher heat exchange efficiency and faster heating/cooling speeds.

Temperature Uniformity

Good water temperature uniformity, but internal product heating may be influenced by product characteristics.

Optimized nozzle layout and water flow ensure excellent temperature uniformity within the kettle, guaranteeing consistent sterilization.

Water Consumption

Requires submerging the entire sterilization basket, resulting in very high water usage.

Uses only circulating spray water, significantly reducing water consumption (typically 1/3 to 1/5 of the water bath type).

Equipment Structure

Relatively simple structure, usually with a single tank or upper/lower double-layer tanks.

More complex structure, featuring precise internal systems such as water pumps, pipes, and nozzles.