| Customization: | Available |
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| After-sales Service: | 1 Year |
| Warranty: | 1 Year |
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The JM-LD series vertical retort autoclave (Counter pressure sterilizer) is a kind of small and medium-sized back pressure cooking equipment controlled by microcomputer program. The sterilizer uses electric heating mode, directly injects water into the sterilization room for heating, generates high-pressure steam for sterilization, and sterilizes the articles that need sterilization. After sterilization, the articles in the cylinder can be reduced to 30 ~ 40 ºC by external compressed air and rapid cooling by water pressure for 3 minutes. The sterilizer is equipped with program control, which can carry out boiling disinfection and rapid cooling pressure sterilization. Boiling range ≤ 100 ºC. The range of rapid cooling pressure sterilization was 105 ºC ~ 134 ºC; It also has overload protection of heater and buzzer alarm function at the end of sterilization. It is easy to operate, safe and reliable. This product is suitable for the disinfection and sterilization of food with package or canning etc. It is an ideal equipment for aseptic test in Food Research Institute.
Efficient Sterilization: High-temperature and high-pressure conditions ensure thorough sterilization, making autoclaves highly effective for food safety.
Versatility: Suitable for a wide range of food products and packaging materials, including heat-resistant plastics, glass, and metal containers.
Compliance with Regulations: Helps food manufacturers meet stringent food safety standards and regulations.
Scalability: Available in various sizes, making them suitable for both small-scale producers and large industrial operations.
Sustainability: Reduces food waste by extending shelf life and ensures safe consumption, contributing to sustainable food practices.
| Model | JM-35LD | JM-50LD | JM-75LD | JM-100LD |
| Chamber volume | 35L(φ318×450) mm | 50L( φ340×550) mm | 75L(φ400×600) mm | 100L(φ440×650) mm |
| Working pressure | 0.22MPa | |||
| Working temperature | 134ºC | |||
|
Boiling
temperature
range
|
≤100ºC | |||
| Timer scope | 0~99min/0~99 hour 59min | |||
| Temperature scope | 105~134ºC | |||
| Power | 2.5KW/AC220V.50Hz | 3KW /AC220V.50Hz | 4.5KW /AC220V.50Hz | |
| Overall dimension | 470×450×840(mm) | 520×500×970(mm) | 550×530×990(mm) | 580×560×1060(mm) |
| Transport dimension | 570×570×1000(mm) | 610×610×1130(mm) | 650×650×1150(mm) | 680×680×1220(mm) |
| G.W/N.W | 64Kg/ 46Kg | 75Kg/ 56Kg | 90Kg/67Kg | 98Kg/73Kg |
| Model Technical Data | JM-120LD | JM-150LD | Safety performance: When the steam over-pressure is 0.25MPa, the pressure will be released automatically. When the temperature exceeds 140 ºC, the power supply will be cut offautomatically, and the double safety protection, water cut-off and overheating protection, and current overload automatic cut-off safety interlock device protection will be provided. |
|
| Chamber volume | 120L(φ480*660)mm | 150L(φ510*740)mm | ||
| Working pressure | 0.22MPa | |||
| Working temperature | 134ºC | |||
|
Boiling
temperature
range
|
≤100ºC | |||
| Timer scope | 0~99min/0~99 hour 59min | |||
| Adjustment of temperature | 105~134ºC | |||
| Power | 6KW/AC220V.50Hz | 6KW/AC220V.50Hz | ||
| Overall dimension | 600*640*1140(mm) | 660*640*1130(mm) | ||
| Transport dimension | 730*730*1270(mm) | 760*760*1280(mm) | ||
| G.W/N.W | 125kg/ 100kg | 136kg/ 111kg | ||
| Product Details |
How to Use:Food products (e.g., canned goods, vacuum-packed meals, mushroom substrates) are placed inside the autoclave chamber.
Products are arranged to allow proper steam circulation for even sterilization.
The autoclave door is securely closed to create a pressurized environment.
Safety locks ensure no steam or pressure escapes during operation.
Steam is injected into the chamber, raising the temperature (typically 121°C or higher) and pressure.
The high heat and pressure eliminate bacteria, viruses, and spores, ensuring food safety.
The process duration depends on the food type and packaging.
After sterilization, the chamber is gradually depressurized and cooled.
A controlled cooling process prevents damage to packaging and maintains food quality.
Once the cycle is complete, the door is opened, and sterilized products are removed.
Products are now safe for storage, distribution, or consumption.
Stainless steel sterilized basket The closed liner,ensure heat storage,continuoussterilization effect
| Application scenarios |
Substrate Sterilization:
Mushroom cultivation requires a sterile environment to prevent contamination. Vertical autoclaves are used to sterilize substrates such as straw, sawdust, and compost, eliminating bacteria, fungi, and spores that could hinder mushroom growth.
This process ensures a clean and controlled environment for mycelium colonization, leading to higher yields and better-quality mushrooms.
Packaged Mushrooms:
Fresh or processed mushrooms are often vacuum-packed or sealed in modified atmosphere packaging (MAP). Vertical autoclaves sterilize these packaged products, killing spoilage-causing microorganisms and extending shelf life.
This is particularly important for export-oriented mushroom products, as it ensures they remain fresh during transportation and storage.
Vegetables and Fruits:
Canned vegetables (e.g., peas, corn, beans) and fruits (e.g., peaches, pineapples) undergo sterilization in vertical autoclaves to destroy pathogens and spoilage organisms.
The process ensures commercial sterility while preserving the color, texture, and nutritional value of the products.
Meat and Seafood:
Canned meats (e.g., chicken, beef) and seafood (e.g., tuna, salmon) are sterilized to eliminate harmful bacteria.
The high-temperature and high-pressure conditions of vertical autoclaves ensure the safety and long-term preservation of these protein-rich foods.
Ready-to-Eat Meals:
Canned ready-to-eat meals (e.g., soups, stews, pasta) are sterilized to ensure they are safe for consumption and have a long shelf life.
Ready-to-Eat Meals:
Vacuum-packed ready-to-eat meals (e.g., curries, rice dishes, pasta) are sterilized in vertical autoclaves to kill bacteria and extend shelf life.
This process ensures the meals remain safe and flavorful, even without refrigeration.
Cooked Meats and Seafood:
Products like cooked ham, sausages, and smoked fish are vacuum-packed and sterilized to prevent microbial growth.
Vertical autoclaves ensure these products remain safe and retain their taste and texture.
Sous-Vide Products:
Sous-vide foods, which are vacuum-sealed and cooked at precise temperatures, are sterilized to ensure safety and extend shelf life.
This is particularly important for high-end culinary products that require premium quality.
Baby Food:
Sterilized baby food in jars or pouches ensures safety for infants and toddlers. Vertical autoclaves eliminate harmful bacteria while preserving the nutritional content of the food.
Dairy Products:
Certain dairy products, such as sterilized cream or cheese spreads, are processed in vertical autoclaves to ensure safety and extend shelf life.
Pet Food:
Canned or vacuum-packed pet food is sterilized to ensure it is free from pathogens and safe for animal consumption.
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