⚙️Equipment Structure and Working Principle

The double-layer water bath sterilizer consists of an upper tank (hot water tank) and a lower tank (sterilization tank). The upper tank preheats the water to the required sterilization temperature (usually 121°C), which is then injected into the lower tank for immersion sterilization of food. During the sterilization process, hot water flows continuously up, down, left, and right through a circulation pump and steam-water mixer to ensure uniform temperature distribution within the tank, avoiding sterilization dead zones. This design shortens the sterilization time, improves work efficiency, and allows process water to be recycled, reducing production costs.

⚙️Control and Safety Features

The equipment uses computer automatic control (PC automatic control type), precisely controlling pressure, temperature, and sterilization time through a PID temperature control system (with an accuracy of ±0.1°C). Users can set multi-stage heating and cooling programs according to the sterilization requirements of different foods to maximize the retention of flavor, texture, and color. In terms of safety, the equipment is equipped with a pressure gauge, safety valve, and safety interlock device to ensure safe and reliable operation. The pot lid seal uses an inflatable silicone rubber temperature-resistant sealing ring, which has good sealing performance and a long service life.

⚙️Application Scope

This equipment is widely applicable to high-temperature sterilization of various foods, including:

• Canned Foods: Canned meat, poultry, fish, eggs, and vegetables.

• Soft Packaged Foods: Ham sausage, steamed bagged chicken, rotisserie chicken, vacuum-packed meats, etc.

• Beverages and Liquid Foods: Milk, soy milk, almond milk, coconut milk, peanut milk, plant protein drinks, Eight Treasures Porridge, chili sauce, chicken soup, broth, etc.

• Other Foods: Fresh corn, peanuts, wild vegetables, bean products, seafood, etc.

⚙️ Model and Configuration

The company offers various models and configurations of double-layer water bath sterilizers

- Single tank type

-Dual pot parallel type: two sterilization tanks can be used alternately, doubling the output compared to single-layer sterilizers, further saving energy and equipment investment costs.

The double-layer water bath sterilizer effectively improves the efficiency and quality of food sterilization through features such as hot water circulation soaking sterilization, precise temperature control by computer, and uniform heat distribution. It also emphasizes energy saving and consumption reduction, as well as production safety, making it one of the suitable equipment choices for small to medium-sized and even large food processing enterprises for high-temperature sterilization treatment.