Static Monofan Air Steam – Food

Static Monofan Air Steam – Food

Static Monofan Air Steam - Food

Static Monofan Air Steam – Food

In stock

Filled retort baskets are inserted into the STERISTEAM. The door is closed then locked automatically through a hydraulic cylinder. It is mechanically blocked throughout the entire cycle.

Pre-heating of the enclosure is carried out by direct-steam-injection. Pre-heating temperature can be adjusted (e.g. 100°C – 0.2 bar) and air vent valve open. Adjustable period (e.g. 5 minutes).

Heating phase can be started. Heat is produced in the enclosure by direct-steam-injection. Dissemination will be made between each basket. Graduated acting steam valve opening is monitored by MPI until the set temperature is reached, for instance 121°C. In this heating-up phase, the fan is on. The operation of the fan is continually monitored. Condensates are stored in the lower part of the enclosure.

Once the scheduled duration of the bearing comes to an end : pre-cooling starts. It is performed by injecting cold water in the vessel via two lateral spray headers. This water accumulates at the lower section in addition to the condensates previously accumulated. The water level is controlled by a radar level and managed by MPI.

Once the set temperature is reached, final cooling is carried out by cascading recycled water on the load.

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