In our daily life, there are many foods that can be sterilized by sterilizer. The production of canned food is sterilized by sterilizer. Now the horizontal sterilizer in this form is used in food processing plants when they heat canned food with normal pressure water. The horizontal sterilizer can achieve back pressure sterilization by introducing compressed air. If the cooling needs to be carried out in the pot, the water should be pumped into the spray pipe at the top of the pot (or the water circulation system should be adopted).

During sterilization, the pressure inside the can will exceed that outside the can (in the pot) due to the temperature rise of the can due to heating. Therefore, in order to avoid cap jumping caused by pressurization in the glass bottle during sterilization, it is necessary to apply back pressure on both ends of tinplate cans, especially for meat cans with higher sterilization temperature.

The use of back pressure sterilization means that compressed air is introduced into the pot to increase the pressure and prevent the can from protruding and jumping. The operation is described as follows: because the compressed air is a poor heat conductor, the steam itself has a certain pressure. Therefore, in the process of heating up during sterilization, compressed air is not put in, but only when it reaches the sterilization temperature and is kept warm, compressed air is opened into the pot to increase the pressure of 0.5-0.8 atmospheres. After sterilization, when cooling, stop the supply of steam and put the cooling water into the spray pipe. As the temperature in the pot drops and the steam condenses, the internal force of the pot is reduced, which is compensated by the pressure of compressed air.

In the process of sterilization, attention should be paid to exhaust, and then exhaust steam, so that steam circulation. It can also be deflated every 15-20 minutes to promote heat exchange. In a word, it must meet the requirements of sterilization conditions and carry out according to certain procedures. The sterilization temperature, sterilization pressure, sterilization time and operation method are all specified by the sterilization process of canned products.

There are many food sterilization pot equipment in our life, such as: ham sausage, eight treasure porridge, dairy drinks, aquatic products, agricultural products, etc., can use sterilization pot to operate.