Post Sterilization

The Sterilization Kettle (also known as a sterilizer) is a professional equipment widely used in the food processing, pharmaceutical, and medical industries. Designed to sterilize products quickly and safely with pressurized steam, it ensures high efficiency, reliable performance, and consistent results. With durable stainless-steel construction and user-friendly operation, the sterilization kettle is ideal for businesses seeking safe, efficient, and long-lasting sterilization solutions.

The Sterilization Kettle is designed with advanced technology and practical usability in mind. Its key features include:

• New design with compact structure – space-saving and efficient

• Attractive appearance – professional and modern look

• Quantitative filling – precise capacity control for consistent results

• Stable and durable performance – built with high-quality materials for long-term use

• High automation level – reduces labor intensity and improves efficiency

• Simple operation – user-friendly controls suitable for all operators

• Easy maintenance – convenient design that minimizes downtime

Production Process

Classification by Control System

1. Manual Control Type

• All valves and pumps are manually operated, including water addition, heating, insulation, and cooling processes.

2. Electric Semi-Automatic Control Type

• Pressure controlled by an electric contact pressure gauge.

• Temperature monitored with PT100 sensor and imported temperature controller (accuracy ±1 °C).

• Cooling process remains manual.

3. Computer Semi-Automatic Control Type

• Equipped with PLC and text display to process pressure and temperature signals.

• Capable of storing sterilization processes.

• High control precision with temperature accuracy up to ±0.3 °C.

4. Computer Automatic Control Type

• Fully controlled by PLC and touch screen.

• Automatic storage of sterilization processes.

• One-button start: system alarms automatically after sterilization.

• Extremely precise temperature control up to ±0.1 °C.

Classification by Sterilization Method

1. Hot Water Circulation Sterilization

• Products are fully soaked in hot water during sterilization.

• Ensures relatively uniform heat distribution.

2. Steam Sterilization

• Food is heated directly with steam, without adding water first.

• May result in uneven heat distribution due to air pockets.

3. Water Spray Sterilization

• Hot water is sprayed through nozzles or spray pipes, creating mist-like waves.

• Provides rapid, uniform heating and cooling with no dead angles.

• Ideal for flexible packaged food, offering comprehensive, stable sterilization.

• Variants include: water spray rotary type, static type, and pulsating side-spray type.

Classification by Tank Structure

1. Single-Tank Sterilizer

2. Double-Layer Sterilizer

3. Double-Boiler Parallel Sterilizer

4. Vertical Sterilizer

5. Electric Steam Sterilizer

6. Rotary Sterilizer

The Sterilization Kettle is suitable for sterilizing a wide range of high-temperature resistant packaging materials, ensuring product safety and extended shelf life.

1. One year warranty

2. Hassle-free installation

3. Free online training operation

4. Every product will be tested before the delivery

FAQ

Q1: What types of products can be sterilized with the Sterilization Kettle?
A1: The sterilization kettle is suitable for a wide range of packaging, including glass jars, tin cans, PP bottles, HDPE bottles, aluminum foil bags, transparent bags, and vacuum bags.

Q2: What is the main role of the Sterilization Kettle in a production line?
A2: Its primary function is to eliminate harmful microorganisms and extend the product’s shelf life, ensuring food safety and quality.

Q3: What are the key advantages of using the Sterilization Kettle?
A3: It offers easy operation, stable performance, reduced storage costs, and improved transportation efficiency, making it highly reliable for industrial use.