The sterilization of canned products should first pay attention to having back pressure to protect the product packaging from damage.

During the sterilization process, precise control of steam is achieved through corner seat valves and proportional valves to better control pressure. The proportional angle seat valve can achieve precise control of 1/100.

When sterilized water and cooling water enter the pot, the device can automatically adjust the pressure inside the pot. Achieve a balance of internal and external pressure to protect product packaging.

For meat sterilization, it is necessary to achieve 121 degrees Celsius and sufficient sterilization intensity to ensure that the product reaches the required shelf life.

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