Working principle and process of water sterilization and recovery

Filled and sealed soft cans are placed in aluminum trays, stacked layer by layer, and then pushed into the retort using a transport cart. The door is closed. The rotating door ring strikes a microswitch, generating an electrical signal. The electromagnetic pneumatic valve opens, pushing the piston rod and driving the latch to lock the door. The microcomputer then starts and controls the operating sequence. A water pump draws cold water into the upper hot water pot, while steam preheats the retort. When the water level in the hot water pot reaches a certain level, the water pump automatically shuts off. Steam heating continues for approximately 30 minutes. When the water temperature reaches 135°C, the air inlet valve automatically closes, allowing heated water to enter the retort. Simultaneously, the hot water circulation pump starts, creating a cross-circulation system. Sterilization time varies depending on the product. After the small wheel in the pot rotates for a certain period of time, it stops, completing the sterilization process. Remove the sterilized product. If steam sterilization is used, there's no need to pump cold water into the hot water pot to heat it. Steam can be directly introduced into the sterilizer. Since the soft cans don't come into contact with the hot water during steam sterilization, they are heated evenly and the containers don't deform.