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Automatic Open Door Spray Autoclave for Packaged Food & Canned Food

Automatic Open Door Spray Autoclave for Packaged Food & Canned Food

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Brand Name : Lingmai

Model Number : LMRM

Certification : CE, SGS, BS, CQC, SONCAP

Place of Origin : China

MOQ : 1 set

Price : USD: 2,000~5,000; Euro: 1,800~4,400; GBP: 1,700~4,200

Payment Terms : T/T, L/C AT SIGHT, Paypal, , Western Union, MoneyGram

Supply Ability : 500 sets/month

Delivery Time : 20-30 Working Days

Packaging Details : Inner & Outer Double Packing

Material : Stainless Steel SUS304

Color : Silver Grey or Customized

Operation Type : Automatic

Warranty : 12 months after Trial Run

Item : Spray Autoclave

Model : Automatic Open Door

Condition : Brand New

Driving Force : Electric Power

MOQ : 1 Set

Application : Packaged Food & Canned Food

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Automatic Open Door Spray Autoclave for Packaged Food & Canned Food

Product Description:

Automatic Open Door Spray Autoclave is designed to close the autoclave dooe after Sterilization Plates/Baskets/Crates pushed into Pressure Vessel, and open the autoclave door after the Sterilization Processes completed.

This design of automatic close & open door not only can save labors, enhance the Produce Effiency, but also can absolutely avoid the harm due to careless operation during the progress of open & close autoclave door.

Application Range for Packaged Foods:

Meat:

Livestock Meat(Red Meat): Beef, Mutton, Pork, Venison, Rabbit etc.)

Poultry Meat(White Meat): Chicken, Duck, Goose, Turkey etc.)

Fish:

Dace, Tuna, Hair-tail fish, Sardine, Basa Fish, Eel, Anchovy, Salmon, Mackerel, Saury,

Herring, Sturgeon etc.

Seafood:

Sea Cucumber, Calm, Oyster, Shrimp, Calamari, Scallop, Abalone, Krill, Lobster, Kelp,

Caviar etc.

Fruit:

Yellow Peach, Apple, Orange, Coconut, Pineapple, Grape, Pear, Fruit Cocktail, Cherry, Strawberry, Cranberry, Blueberry, Rambutan, Jackfruit, Durian, Olive, Mango, Attap

Fruit, Mangosteen etc.

Vegetable:

Gherkin, Cucumber, Green Cucumber, Beet, Pickles, Kimchi, Cabbage, Red Cabbage,

Pepper, Chilli, Chick Pea, Lentil, Red Kidney Bean, Haricot, Baked Beans, Sweet Peas,

Pickled Onion, Tomato, Asparagus, Cabbage Mustard, Carrot etc.

Grains:

Oat, Barley, Tender Corn, Whole Kernel Corn, Congee, Gruel, Porridge etc.

Bread Spread:

Hummus, Apple Butter, Peanut Butter, Blueberry Jam, Orange Jam, Strawberry Preserve, Ketchup/Tomato Sauce, Chilli Paste, Sweet Soybean Paste, Meat Paste etc.

Beverage:

Milk, Beer, Syrup, Juice, Soft Drinks, Herbal Tea etc.

Others:

Mushroom, Pet Food, Baby Food, Soups, Ready-meals etc.

Application Range for Package Materials:

Vacuum Sealing Bag, Transparent Vacuum Pouch, Vacuum Sealing Box/Bowl

Metal Can: Tin Can, Aluminium Can, Stainless Steel Can etc.

Plastic Bottle: PP, PE or HDPE Bottle etc.

Inflatable & Gas-flush Bag etc.

Glass Bottle, Glass Jar etc.

Aluminum Foil Package etc.

One Completed Sterilization Process Cycle:

There are 3 Phases during one completed sterilization process cycle:

1. Heating Phase T1: (Also called Heating-up Stage)

The Heating Phase is the first phase. It starts from the High Temperature & High Pressure

steam(approx. 0.20~0.23MPa) injected into water, to heat up the sterilization water, until

the temperature of sterilization water finally reachs the pre-set Sterilization Temperature.

As per the general rules, the international standard Sterilization Temperature is appox. 121 ℃, which is suitable for most of packaged foods.

2. Holding Phase T2: (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 steam will be stop, and the 121 ℃ will be kept for a pre-set period of time, and finally achieve the effection of Commercial Sterility. Meahwile, and meanwhile, the compressed air will also be injected, to increase the pressure

in the vessel to approx. 0.50~0.80MPa, preparing for the Pressure Balance in the Cooling

Phase.

Generally speaking, for regular food with regular package, Holding Phase will be aprrox.

10~15 minutes. But, it is also effected by many actual factors, such as food material, package

material, package volume etc.

For example:

Meat food will need more time than vegetable or fruit food;

Plastic package food will need more time than metal package food;

Large volume package food will need more time than small volume package food.

3. Cooling Phase T3: (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℃)

One important point need to note, with the condensation of steam, both the temperature and pressure in the vessel will fall, but, the tempereture and pressure inside package won't fall as fast as vessel, so the inside pressure is higher than outside package. If there's no

Back Pressure to balance the pressure between inside and outside of package, the Pressure

Difference will break up the package easily, For example, pouches and bages will be

deformed or inflated, then the food materials will be spilled; metal can with a lid, the lid will

be possible to jump off; glass bottle and glass jar will be break up.

That's why the High Pressure Compressed Air injected to vessel during Holding Phase, just

to offer a Back Pressure during the Cooling Phase, and to keep a balance between inside

and outside package, and protect packaged food from any damage.

The above are to explain the Operational Principle of Food Sterilization Retort. In practice, all the phases will be hanlded by Control System automaticly, it's very easy to operate.

Technical Parameters:

Spray Ways:

Structure & Components:

Details Display:

Safety Interlock: to lock the door after loading

Water Supply Tube: to supply Hot Sterilization Water

Nozzle: to spray and atomize Sterilization Water

Pneumatic Butterfly Valve: to control the water flow

Pneumatic Angle Valve: to control steam and compressed air

Circulation Pump: to circulate the hot water and cooling water

Guide Rail: to guide the sterilization baskets loading & unloading

Trolley: to carry the sterilization baskets pushing in and pushing out

Longer Sheif-life

Real Operation from Client's Factory:

Our Manufacture Workshop:

Packing & Loading & Shipping:

Small Size:

Double Layers Protection

Packing WayAssemble (Complete Machine)
Inner Packing

Exporting Standard Packing Materials:

25μm PE Self-adhesive Wrapping Film

+

5cm Anti-collision Foam Cotton/bubble bag

Outer Packing

Exporting Standard Packing Materials:

Wooden Crate with packing & fixing belts


Large Size:

Delivered to loading port by truck, and loaded in container with suitable volume, and fixed by thick fixing bands in bottom and walls of container

*Notes:

1. All necessary information you Have To know clearly before placing your order,

Please DO carefully check The FAQ.

2. More detailed documents and official quotation, feel free to leave an inquiry with accurate

requirements of your actual situation. Both our Sales Team and Tech Team will work

together and handle your precious inquiry soon.

(Day Working Time: Less than 1 hour; Night Off Working: No more than 12 Hours)

3. Real pictures and real operation videos of various machines, which took in our

clients’ workshop, are also available to send, to offer you a clearer and more direct understanding.


Product Tags:

vertical retort

      

vertical autoclave

      
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