Continuous water bath sterilization pot

Abstract

The invention relates to a continuous water bath sterilization pot. Horizontal sliding gate type feeding and discharging sealing devices adopt the principle of back pressure sealing of gate type U-shaped seal rings and adopt the mode of parallel feeding and discharging. The continuous water bath sterilization pot is suitable for sterilization processing of articles, such as flexibly packaged drinks, flexibly packaged medicaments, ham sausages, flexibly packaged food, pop-top cans, plastic packages and plastic cans, and is mainly formed by combining a material conveying chain, the horizontal sliding gate type feeding sealing device, a sterilization cabin, double layers of load conveying devices, a high-temperature water supply and recovery system, a cooling water supply and recovery system, the discharging sealing device, and the like. The continuous water bath sterilization pot has the advantages that the used sterile water is repeatedly heated by a boiler and then is reused after being filtered and the used cooling water can undergo circulating cooling in a cooling water tower and then can be used, so that the heat energy and plenty of water resources can be saved and the floor area can be reduced; the horizontal sliding gate type feeding and discharging sealing devices can enter 1-3 frames once; the continuous water bath sterilization pot can achieve the effect of increasing the degree of automation and has high application performance and reliability.

Description

technical field [0001] The invention relates to a continuous water-bath sterilizer, which belongs to the field of machinery manufacturing of soft-packaged drinks, soft-packaged medicaments, soft-packaged foods and canned foods and other high-temperature and high-pressure sterilization processes and pharmaceutical industries. Background technique [0002] With the rapid development of the food and pharmaceutical industry, the technical requirements for assembly line equipment in the field of food and pharmaceutical machinery are also increasing. In order to prolong the shelf life of food, it is necessary to re-sterilize and cool the food after packaging. Eliminate possible pathogenic bacteria in food, and keep the important nutritional components of food and the color, aroma and color of food from being damaged, and reach a certain shelf life. The pharmaceutical industry has stricter requirements for drugs, and the equipment can only be used if it meets the GMP sterilization r...

AI Technical Summary

Problems solved by technology

The sterilizer with this structure has the following defects: the production of food and pharmaceuticals in the filling or packaging process is carried out one by one, while the sterilizer sterilizes the products batch by batch, and each batch of sterilized products is in the packaging process. There must always be a certain interval between the first product and the last product produced. During the period when the first packaged product in each batch is waiting for the last product, the bacteria in the material will inevitably continue to multiply, which is why It brings higher requirements for the subsequent sterilization process and the temperature environment of the workshop, so that the sterilization intensity of the entire batch of products must be increased

[0003] Sterilization equipment can not be separated from the sterilization process before and after manual loading and unloading of processed products, which requires a lot of heavy work, not only low production efficiency, but also easy to cause re-contamination, low degree of automation, high-pressure sterilization commonly used in sterilization processing When the cabinet or high temperature and high pressure sterilizer is performing each batch of sterilization processing, the processing process of high temperature sterilization and pressurized cooling is required to complete the whole process of high temperature sterilization, and the high temperature sterilization is completed in the same high pressure container Pressurization and cooling are two processes. Most of the traditional sterilization equipment divides the sterilization step and the cooling step into two devices, which makes it difficult to shorten the interval between the two steps and wastes a lot of heat energy, which is not conducive to maintaining The physical indicators of the object to be sterilized are poor in flavor, color, quality, or bacterial activity after sterilization. This type of sterilization processing equipment has high energy consumption, large waste of water resources, and low yield , the consistency of product quality cannot be achieved, the cost of sterilization is higher, and the important nutritional components of food and the color, fragrance and flavor of food are damaged

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