Outline

CT7C2A vertical autoclaves using steam heat sterilization equipment treatment (heat exchange vessel), for small and medium sized canned food factories, metal cans and glass by seaming or retort after, for sterilization.

Sterilization, canned canning blue inside the pot still, this equipment belongs to the stationary type sterilization machine, the lid locking device of the present form of the use of self-locking wedge surface structure, with a starting balance box, opening and closing start saving, easy to operate.

The equipment consists of the following major components:

Supporting balance tank, lid, pot body temperature recording means adjusting the composition, canning and blue components.

Second, the technical characteristics

Device Name: Vertical sterilization pot

Equipment Type: GT7C2A

Container categories: The first category pressure vessel

Varieties range name: Low pressure vessel

Production capacity: 720 cans / times

Pot diameter: 1100MM

Volume: 1 m 3

Design temperature: 1430C

Equipment Pressure: 3MPA / CM2

Working medium: water, steam, compressed air

The main pressure parts Material: A3

Weld factor: 0.7

Corrosion allowance: 1MM

Steam inlet diameter: DG40

Exhaust (discouraged) Diameter: DG25

Cooling water connection diameter: DG20

Overflow pipe diameter: 20

Drain diameter: 50

Valve diameter: 25

Compressed air pipe diameter: 25

:( Blue canning size diameter * height) (1050 * 590)

Also supply according to user needs

Dimensions: 2320 * 1280 * 2120

Design Weight: 750KG

Third, operating instructions

Usually cannery, when canned food for normal pressure boiling heat sterilization, are present in the form of vertical retorts, this device can be achieved by the introduction of compressed air back pressure sterilization, such as the cooling system was carried out in a pan, shall be pump spray into the ring at the top (or water cycle series) at the time of sterilization, since the heating temperature, canned, canned pressure inside the tank will be too outside (in the pot) pressure. Therefore, in order to avoid when sterilized glass surface booster jump cover surface of tin cans out, it must be added back pressure works, especially for canned meat higher request sterilization and even more so, the use of anti-pressure sterilization, that is, compressed air into the pressure increases to prevent cans, jars and cover jump