卧式杀菌锅
特点
卧式杀菌锅可分为汽杀、水杀两种杀菌方式，水杀是通过锅炉蒸汽把锅内热水加温到121℃后，根据不同产品进行不同时间的保温，达到完全杀掉细菌的目的，可适用于肉制品、奶制品、豆制品、水果罐头、蔬菜、饮料制品、蛋制品等食品的杀菌
型号/内容设计压力（Mpa）*高工作压力（Mpa）设计温度（℃）有效杀菌容积（m3）处理量（T）以肉制品为例用蒸汽量（kg/次）用水量（kg/次）以热水式杀菌锅为例A7000.350.31500.460.1601000A9000.350.31501.140.32002500A10000.350.31501.730.53003000A1200×2.70.350.31503.0515005000A1200×3.60.350.31504.071.35005500AB7000.350.31500.460.1601000AB9000.350.31501.140.32002500AB10000.350.31501.730.53003000AB1200×3.60.350.31504.071.35005500B7000.350.31500.460.1601000B9000.350.31501.140.32002500B10000.350.31501.730.53003000B1200×3.60.350.31504.071.35005000
