The current food factory wants to make the food reach a long shelf life without adding preservatives, so it needs to use a high temperature and high pressure sterilizer. What is the principle of the high temperature and high pressure sterilizer? Why can the shelf life be extended without adding preservatives? I will answer this question below.

The sterilizer is used to eliminate bacteria in food through high temperature and high pressure, so that the food meets safety standards and can extend the shelf life of food.

1. The water spray sterilizer injects a small amount of process water, reaches the predetermined position (can not soak the product), injects water into the spray pipe through the high-efficiency circulation pump-filter-high-efficiency heat exchanger, and then sprays the hot water into the mist through the spray nozzle The shape reaches the surface of the food, the heat distribution in the pot is even, and there is no dead angle for sterilization. The water is heated and cooled by the heat exchanger, and the heating and cooling speed is rapid, which can efficiently and comprehensively sterilize the product.

2. The water immersion sterilizer directly injects steam，to heat the upper tank water to settled temperature,the hot water from upper tank to the lower tank,water immersion the food,keep looping,to achieve the purpose of sterilization.

3. The steam sterilizer is mainly to produce steam through water, and the steam reaches high temperature to sterilize food at high temperature and in a short time.