Sterilization pot is mainly through the tank body to produce a certain pressure of steam, to complete the function of heating the food in the tank body that needs sterilization. At present, many types and models of equipment products have been developed. In appearance, there are single tank, double tank, double-layer, vertical, horizontal and other shapes; In the degree of control, there are manual, semi manual and full program classification; There are also ways from the top of sterilization can also be classified.

Compared with the traditional sterilization pot, these two sterilization methods are mainly used to completely soak the food in hot water or directly use the steam generated by hot water for sterilization. This kind of sterilization method is not uniform, at the same time, there are strict requirements for the food sterilization.

The sterilizer is equipped with safety valve, pressure gauge, thermometer and other accessories, which should be safe, complete, sensitive and reliable. It should be maintained and checked regularly during use. The starting and tripping pressure of the safety valve of the equipment is equal to the design pressure, so it should be sensitive and reliable, and it should be prevented from random adjustment. The accuracy grade of pressure gauge and thermometer is 1.5,the difference within tolerance is normal. The pressure gauge without lead seal shall not be used, the indication of the pressure gauge is out of order, the scale is unclear, the dial is broken, the pointer does not return to zero after pressure relief, and the lead seal is damaged. The thermometer should be inspected regularly. Before use, it should be calibrated with standard thermometer. After that, it should be calibrated once a year. If the mercury column breaks and the difference from the standard temperature is more than 0.5 ℃, it should be sent for repair or replacement.