⚙️ Main Spraying MethodsDepending on the product form and packaging type, spray-type sterilizers mainly use three spraying layouts to ensure optimal results:

Top Spray: Spraying pipes are installed at the top of the sterilizer, with water flowing downward to evenly cover the products. This method is suitable for stacked products with higher density and smaller height.

Side Spray: Nozzles are installed on both sides of the sterilizer or at the four corners of the tray, with water sprayed horizontally. This method allows more precise heating of each product layer, suitable for tray-stacked products.

Full Spray: Combines top and side spraying to form a three-dimensional spray network, providing the most even heat distribution. This is suitable for products requiring extremely uniform temperature or irregular shapes.

💎 Summary and Suitable ScenariosIn summary, spray-type sterilizers achieve high-temperature short-time sterilization through atomized spraying, indirect heat exchange, and precise temperature and pressure control. This ensures sterilization effectiveness while maximizing food quality preservation.It is particularly suitable for the following packaging types:

Plastic Containers: Such as PP bottles, HDPE bottles.

Flexible Pouches: Such as aluminum foil pouches, vacuum pouches, high-temperature cook-in pouches, etc.

Metal Containers: Tin cans, aluminum cans.

Glass Containers: Such as glass bottles and jars (for safety, it is often recommended to use models with a heat exchanger to prevent breakage due to thermal shock).