High Temperature 35L 50L 100L 150L 200L Automatic Steam Glass Canned Food Sterilizer Mushroom Autoclave

Description

How to Use:

1. Loading: Canned products are loaded into the sterilization chamber, often arranged in baskets to facilitate even exposure to steam.

2. Sterilization: The chamber is sealed, and steam is introduced, raising the temperature and pressure to the required levels.
The process duration depends on the product type, can size, and desired sterility level.

3. Cooling: After sterilization, the cans are cooled using air to prevent overcooking and to stabilize the internal pressure, ensuring the integrity of the cans.

4. Unloading: Once cooled, the cans are removed from the chamber, inspected, and prepared for labeling and packaging.