Ham Sausage Pouch Autoclave Sterilizer Retort China Sterilizer

• After-sales Service: Overseas Engineer
• Warranty: 1 Year
• Certification: CE, FDA, ISO13485
• Shipping Cost: Estimated freight per unit.: about shipping cost and estimated delivery time.
• Currency: US$
• Return&refunds: You can apply for a refund up to 30 days after receipt of the products.
• Model NO.: ZG1263
• Automation: Automatic
• Principle: Static
• Operation: Batch
• Design Temperature: 147 Degree Centigrade
• Sterilizing Type: Steam/Water Spray/Water Immersion
• Dimension(L*W*H): 4500mm X 2300mm X 2900mm
• Material: 304 Stainless Steel
• Feature: Cost Effective
• Video Outgoing-Inspection: Provided
• Core Components: PLC, Motor, Pressure Vessel, Pump
• Key Selling Points: High Safety Level
• Product Name: Pet Food Sterilizer
• Quality: High Standard
• Voltage: 220V/380V
• Function: Sterilization
• Model: Zongon
• Power: 36kw
• Transport Package: Standard Packingafter-Sales Service
• Trademark: ZONGON
• Origin: Shandong, China
• HS Code: 9419810000
• Production Capacity: 36sets Per Month
• Package Size: 2600.00cm * 3100.00cm * 3500.00cm
• Package Gross Weight: 3500.000kg

Product Description

There are 3 Phases during one completed sterilization process cycle: 

1. Heating Phase: (Also called Heating-up Stage)
The heating phase is the first phase. It starts from the High Temperature & High Pressure
steam injected into the heat exchanger, to heat up the sterilization water, until the temperature of sterilization water finally
reaches the pre-set Sterilization Temperature.
2. Holding Phase: (Also called Sterilization Stage)
After heating phase finish, and the temperature of sterilization water reach to 121 , the holding phase will begin.During this phase the 121 will be kept for a pre-set period of time, and finally achieve the effection of commercial sterility.
3. Cooling Phase: (Also called Cooling-down Stage)
Once holding phase completed, cooling phase will begin. Cool water is pumped into, and circulated continually, until the temperature of packaged foods drop to the normal room temperature(approx. 30~40)The above are to explain the operational principle of food sterilization retort. In practice, all the phases will be handled by control system automatically, it's very easy to operate. 

  

Detailed Images

Model	600*600	700*1200	900*1800	1000*2200	1200*3600	1400*400
Kettle Length	600	700	900	1000	1200	1400
Total Capacity(m³	0.23	0.57	1.36	1.96	4.6	6.89
Body Thickness(mm)	4	4	4	5	5	6
Installed Power(KW)	2.95	2.95	6.4	6.4	15	16.5
Designed Pressure(Mpa)	0.35	0.35	0.35	0.35	0.35	0.35
Designed Temperature(	147	147	147	147	147	147

Main Feature

Water immersion Retorts Sterilizer Feature:

 

 

1.Sterilization beginning temperature is high and temperature rise is quick. 

2.Recycle sterilization water fully , for next batch. 

3.Water bath circulating hot water sterilization 

4.Direct heating, direct cooling, the product heating up fast, strong penetrating power. 

5.Automatic control of temperature, time and pressure 

6.Mechanical over-pressure protection 

7.Electronic temperature deviation correction 

8.Intelligent temperature control, sterilization temperature control precision is ±0.5 

9.Heat distribution±0.5    

Our factory

Certifications

Packing & Delivery

FAQ

WE ALWAYS EXPLOR ALL THE POSSIBILITIES TO HELP CUSTOMERS TO SOLVE PROBLEMS AND UPGRADE THEIR PRODUCTS QUALITY.
 

1. What if there is something wrong with the machine within one and half year?
We have two ways to solve this problem:
1) Phone call guidance to confirm the problem.
2) We will take video to show 'how to solve the problem'. All the problem can be solved by video guidance.

2.What if the PLC is suddenly broken down?
We use German Brand PLC, it is quite stable brand. If really broken down, what we usually do is:
1) We suggest customer to buy one more for storage. The computer we will also upload the program.
2) Once it is broken down, then take replace the new one, the broken one, send back to us, we re-do the system, and send it back to you again.

3.What is the difference between retort and autoclaving?
Both words refer to the process of sterilizing a given item. This item could be medical instruments, a sealed container of food, or anything else.So there is no difference between these two terms. They are two different ways to say the same thing.

4.Is retort machine advisable to replace autoclave in microbiology laboratory?
A retort is an autoclave. The difference here is that our retorts can perform various processes i.e. water spray, water immersion and steam-air in addition to saturated steam with or without horizontal or rotational agitation.