First, the structure and properties of the structure: retorts from the pot, lid, Opener, locking wedge, safety interlocks, track, sterilization baskets, steam nozzle and nozzle several other components. Lid sealed with silicone rubber inflatable temperature seals, reliable, long life. Features: with a certain pressure steam as the heat source, with a heated area, high thermal efficiency, uniform heating, the liquid material boiling time is short, easy to control the heating temperature and other characteristics. The pot pot layer (inner pot) using acid resistant austenitic stainless steel manufacturing, with a pressure gauge and safety valve, good looks, easy to install, easy to operate, safe and reliable. Second, from the sterilization methods, there are three points: 1, hot water circulation sterilization: sterilization pot and food were all soaked in hot water, the heat is more evenly distributed in this way. 2, steam sterilization: After the food is not loaded into the pot before adding the water, but directly into the steam temperature, due to the presence of air in the sterilization process, the pot will be cold spots, so this approach is not the most even heat distribution. 3, tricking sterilization: This method is the use of a nozzle or sprinkler pipe hot water is sprayed onto the food, sterilization process is through sterilization pot installed in the sides or top of the nozzle, spray a mist of wavy hot water to the surface of the food, so not only temperature uniformity no dead ends, and rapid heating and cooling rates, can be comprehensive, rapid and stable product on the pot to sterilize, especially for flexible packaging of food sterilization. Third, from the four control points: 1, manual control type: All valves and pumps by manual control, including adding water, heating, insulation, cooling and other processes. 2, electrical semi-automatic control type: pressure control by electrical contacts, temperature sensors (pt100) and imported temperature is controlled by (accuracy ± 1 ℃), the cooling process by manual operation. 3, the computer-controlled semi-automatic: The pressure sensor and temperature signals PLC and text display will be collected for processing, sterilization process can be stored, high precision control, temperature control up to ± 0.3 ℃. 4, automatic computer-controlled: the whole process has PLC and touch screen control, you can store sterilization process, the operator can simply press the start button, automatic alarm after sterilization is completed, temperature accuracy up to ± 0.1 ℃.