Silver Grey Food Sterilization Equipment Vertical Retort / Vertical Autoclave

Product Specification

Manual Open & Close Door Model Vertical Retort/Vertical Autoclave for Canned Food

Product Description:

Manual Open & Close Door Model Vertical Retort/Vertical Autoclave is designed and manufactured to sterilize various Canned Food Products.

The Canned Food Products are placed into the Load Container(Sterilization Baskets/Sterilization Plates/Sterilization Trays/Sterilization Bucketes), and the Load Container will be pushed and fixed firmly in the Pressure Vessel, to avoid any damage during sterilization process. 

Application Range for Vertical Retort/Vertical Autoclave:

Meat:

Livestock Meat(Red Meat): Beef, Mutton, Pork, Venison, Rabbit etc.)

Poultry Meat(White Meat): Chicken, Duck, Goose, Turkey etc.)

Fish:

Dace, Tuna, Hair-tail fish, Sardine, Basa Fish, Eel, Anchovy, Salmon, Mackerel, Saury, Herring, Sturgeon etc.

Seafood:

Sea Cucumber, Calm, Oyster, Shrimp, Calamari, Scallop, Abalone, Krill, Lobster, Kelp,

Caviar etc.

Fruit:

Yellow Peach, Apple, Orange, Coconut, Pineapple, Grape, Pear, Fruit Cocktail, Cherry, Strawberry, Cranberry, Blueberry, Rambutan, Jackfruit, Durian, Olive, Mango, Attap

Fruit, Mangosteen etc.

Vegetable:

Gherkin, Cucumber, Green Cucumber, Beet, Pickles, Kimchi, Cabbage, Red Cabbage, Pepper, Chilli, Chick Pea, Lentil, Red Kidney Bean, Haricot, Baked Beans, Sweet Peas, Pickled Onion, Tomato, Asparagus, Cabbage Mustard, Carrot etc.

Grains:

Oat, Barley, Tender Corn, Whole Kernel Corn, Congee, Gruel, Porridge etc.

Bread Spread:

Hummus, Apple Butter, Peanut Butter, Blueberry Jam, Orange Jam, Strawberry Preserve, Ketchup/Tomato Sauce, Chilli Paste, Sweet Soybean Paste, Meat Paste etc.

Beverage:

Milk, Beer, Syrup, Juice, Soft Drinks, Herbal Tea etc.

Others:

Mushroom, Pet Food, Baby Food, Soups, Ready-meals etc.

One Completed Sterilization Process Cycle:

There are 3 Phases during one completed sterilization process cycle:

1. Heating Phase T1: (Also called Heating-up Stage)

    The Heating Phase is the first phase. It starts from the High Temperature & High Pressure

    steam(approx. 0.21MPa) injected into the pressure vessel, until the temperature of        

    sterilization water finally reachs the pre-set Sterilization Temperature.

    As per the general rules, the international standard Sterilization Temperature is appox. 121

   ℃, which is suitable for most of wood products & herb products.

2. Sterilization Phase T2: (Also called Holding Stage)

    After Heating Phase finish, and the temperature reach to 121 ℃, the Sterilization Phase will

    begin. During this phase, the steam will be stop, and the 121 ℃ will be kept for a pre-set

    period of time, and finally achieve the effection of Commercial Sterility. Meahwile, the

    steam will also be injected, to increase the pressure in the vessel to approx. 0.20MPa.

    Generally speaking, for regular wood products & herb products, Holding Phase will be

    aprrox. 15~20 minutes. But, it is also effected by many actual factors, such as the materials,

    size, thickness, hardness, density etc. characters of various products.

3. Cool-down Phase T3
    Once Holding Phase completed, Cooling Phase will begin. Cool water is pumped into, and
    circulated continually, until the temperature of packaged foods drop to the normal Room
    Temperature(approx. 30~40℃)
    One important point need to note, with the condensation of steam, both the temperature    

    and pressure in the vessel will fall, but, the tempereture and pressure inside package won't

    fall as fast as vessel, so the inside pressure is higher than outside package. If there's no
    Back Pressure to balance the pressure between inside and outside of package, the Pressure
    Difference will break up the package easily, For example, pouches and bages will be
    deformed or inflated, then the food materials will be spilled; metal can with a lid, the lid will
    be possible to jump off; glass bottle and glass jar will be break up.
    That's why the High Pressure Compressed Air injected to vessel during Holding Phase, just
    to offer a Back Pressure during the Cooling Phase, and to keep a balance between inside
    and outside package, and protect packaged food from any damage.
The above are to explain the Operational Principle of Food Sterilization Retort/Autoclave. In practice, all the phases will be hanlded by Control System automaticly, it's very easy to operate.

*Notes:

Both the Sterilization Temperature & Sterilization Pressure can be designed and manufactured, freely based on different requirements for different client's Products.

Real Operation from Client's Factory:

Croatia Client Factory

Romania Client Factroy

Domestic Client Factory

Packing & Loading & Shipping:

Small Size:

Double Layers Protection

Large Size:

Delivered to loading port by truck, and loaded in container with suitable volume, and fixed by thick fixing bands in bottom and walls of container

                                                             *Notes:

1. All necessary information you Have To know clearly before placing your order,

    Please DO carefully check FAQ.

2. More detailed documents and official quotation, feel free to leave an inquiry with accurate  

    requirements of your actual situation. Both our Sales Team and Tech Team will work  

    together and handle your precious inquiry soon.

    (Day Working Time: Less than 1 hour; Night Off Working: No more than 12 Hours)

3. Real pictures and real operation videos of various machines, which took in our

clients’ workshop, are also available to send, to offer you a clearer understanding.