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Ham Sausage Pouch Autoclave Sterilizer Retort China Sterilizer
| Price | $13500.00 |
|---|---|
| Min Order | 1 Set |
| Availability | In Stock |
| Shipping From | Shandong, China |
| Popularity | 268 people viewed |
Model NO.:
ZG1263
After-sales Service:
Overseas Engineer
Warranty:
1 Year
Certification:
CE, FDA, ISO13485
Automation:
Automatic
Principle:
Static
Operation:
Batch
Design Temperature:
147 Degree Centigrade
Sterilizing Type:
Steam/Water Spray/Water Immersion
Dimension(L*W*H):
4500mm X 2300mm X 2900mm
Material:
304 Stainless Steel
Feature:
Cost Effective
Video Outgoing-Inspection:
Provided
Core Components:
PLC, Motor, Pressure Vessel, Pump
Key Selling Points:
High Safety Level
Product Name:
Pet Food Sterilizer
Quality:
High Standard
Voltage:
220V/380V
Function:
Sterilization
Model:
Zongon
Power:
36kw
Trademark:
ZONGON
Transport Package:
Standard Packingafter-Sales Service
Origin:
Shandong, China
HS Code:
9419810000
Product Description
There are 3 Phases during one completed sterilization process cycle:
1. Heating Phase: (Also called Heating-up Stage)
The heating phase is the first phase. It starts from the High Temperature & High Pressure
steam injected into the heat exchanger, to heat up the sterilization water, until the temperature of sterilization water finally
reaches the pre-set Sterilization Temperature.
2. Holding Phase: (Also called Sterilization Stage)
After heating phase finish, and the temperature of sterilization water reach to 121 , the holding phase will begin.During this phase the 121 will be kept for a pre-set period of time, and finally achieve the effection of commercial sterility.
3. Cooling Phase: (Also called Cooling-down Stage)
Once holding phase completed, cooling phase will begin. Cool water is pumped into, and circulated continually, until the temperature of packaged foods drop to the normal room temperature(approx. 30~40)The above are to explain the operational principle of food sterilization retort. In practice, all the phases will be handled by control system automatically, it's very easy to operate.
1. Heating Phase: (Also called Heating-up Stage)
The heating phase is the first phase. It starts from the High Temperature & High Pressure
steam injected into the heat exchanger, to heat up the sterilization water, until the temperature of sterilization water finally
reaches the pre-set Sterilization Temperature.
2. Holding Phase: (Also called Sterilization Stage)
After heating phase finish, and the temperature of sterilization water reach to 121 , the holding phase will begin.During this phase the 121 will be kept for a pre-set period of time, and finally achieve the effection of commercial sterility.
3. Cooling Phase: (Also called Cooling-down Stage)
Once holding phase completed, cooling phase will begin. Cool water is pumped into, and circulated continually, until the temperature of packaged foods drop to the normal room temperature(approx. 30~40)The above are to explain the operational principle of food sterilization retort. In practice, all the phases will be handled by control system automatically, it's very easy to operate.
Model | 600*600 | 700*1200 | 900*1800 | 1000*2200 | 1200*3600 | 1400*400 |
Kettle Length | 600 | 700 | 900 | 1000 | 1200 | 1400 |
Total Capacity(m³ | 0.23 | 0.57 | 1.36 | 1.96 | 4.6 | 6.89 |
Body Thickness(mm) | 4 | 4 | 4 | 5 | 5 | 6 |
Installed Power(KW) | 2.95 | 2.95 | 6.4 | 6.4 | 15 | 16.5 |
Designed Pressure(Mpa) | 0.35 | 0.35 | 0.35 | 0.35 | 0.35 | 0.35 |
Designed Temperature( | 147 | 147 | 147 | 147 | 147 | 147 |
Water immersion Retorts Sterilizer Feature:
1.Sterilization beginning temperature is high and temperature rise is quick.
2.Recycle sterilization water fully , for next batch.
3.Water bath circulating hot water sterilization
4.Direct heating, direct cooling, the product heating up fast, strong penetrating power.
5.Automatic control of temperature, time and pressure
6.Mechanical over-pressure protection
7.Electronic temperature deviation correction
8.Intelligent temperature control, sterilization temperature control precision is ±0.5
9.Heat distribution±0.5
WE ALWAYS EXPLOR ALL THE POSSIBILITIES TO HELP CUSTOMERS TO SOLVE PROBLEMS AND UPGRADE THEIR PRODUCTS QUALITY.
1. What if there is something wrong with the machine within one and half year?
We have two ways to solve this problem:
1) Phone call guidance to confirm the problem.
2) We will take video to show 'how to solve the problem'. All the problem can be solved by video guidance.
2.What if the PLC is suddenly broken down?
We use German Brand PLC, it is quite stable brand. If really broken down, what we usually do is:
1) We suggest customer to buy one more for storage. The computer we will also upload the program.
2) Once it is broken down, then take replace the new one, the broken one, send back to us, we re-do the system, and send it back to you again.
3.What is the difference between retort and autoclaving?
Both words refer to the process of sterilizing a given item. This item could be medical instruments, a sealed container of food, or anything else.So there is no difference between these two terms. They are two different ways to say the same thing.
4.Is retort machine advisable to replace autoclave in microbiology laboratory?
A retort is an autoclave. The difference here is that our retorts can perform various processes i.e. water spray, water immersion and steam-air in addition to saturated steam with or without horizontal or rotational agitation.
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