Parameter
| Technical data | WS-150YDB | WS-200YDB | WS-280YDB |
| Sterilizing chamber volume | 150L φ440×1000mm | 200L φ515×1000mm | 280L φ600×1000mm |
| working pressure | 0.22 MPa |
| working temperature | 134℃ |
| Adjustment of temperature | 105℃ - 134℃ |
| Time of sterilization | 0-99 min |
| Time of drying | 0-99 min |
| Heat average | ≤± 2℃ |
| Power | 9KW/380V 50Hz | 9KW/380V 50Hz | 12KW/380V 50Hz |
| Dimension | 1400×650×1600 | 1400×750×1700 | 1520×910×1900 |
| Transport dimension | 1560×820×1820 | 1560×910×1880 | 1680×1080×2100 |
| G.W/N.W | 430/340 KG | 436/350 KG | 570/462 KG |
The working principle of a high-pressure sterilizer
high-pressure sterilizer (also known as a high-pressure processor or high-pressure pasteurizer) involves placing items such as food, medical equipment, drugs, or other materials in a high-pressure environment and using high-temperature and high-pressure conditions to achieve sterilization. Here are the basic steps in the working principle of a high-pressure sterilizer:
1. **Loading of Items:** First, the items to be processed (e.g., food cans, medical instruments, or drug containers) are placed inside the processing chamber of the high-pressure sterilizer. These items are typically pre-cleaned and prepared to ensure the effectiveness of the sterilization process.
2. **Pressurization:** Once the items are inside the chamber, the high-pressure sterilizer initiates pressurization. This is achieved through pumps or other mechanical means, which inject a high-pressure medium (usually water or a mixture of water and other fluids) into the processing chamber.
3. **Heating:** The high-pressure sterilizer also raises the temperature, elevating the temperature inside the processing chamber to high levels (typically between 121°C and 135°C). The high temperature helps to kill microorganisms and pathogens, including bacteria, spores, and viruses.
4. **Maintaining High Pressure and Temperature:** Once the desired high-pressure and high-temperature conditions are reached, the high-pressure sterilizer maintains these conditions for a period, typically ranging from several minutes to a dozen minutes or more. This period allows the temperature and pressure to thoroughly kill and inactivate microorganisms.
5. **Depressurization:** After the sterilization time is completed, the high-pressure sterilizer gradually depressurizes, allowing the pressure inside the processing chamber to return to normal levels.
6. **Removal of Items:** Once depressurization is complete, the processing chamber of the high-pressure sterilizer can be opened, and the sterilized items are removed. These items should now be sterile and no longer susceptible to microbial contamination.
In summary, the working principle of a high-pressure sterilizer involves treatment under high pressure and high temperature conditions to ensure the effective sterilization of microorganisms within the items, thereby extending the shelf life and sterility of products such as food, medical equipment, and drugs. This is a common sterilization method used in various application fields, including the food industry and healthcare sector.
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