Working Principle：Saturated steam is injected into the sealed pressure vessel. The rising pressure increases the steam temperature to 115‑121℃. High‑temperature moist heat denatures protein of bacteria and spores to achieve commercial sterility.Counter‑pressure cooling is adopted after sterilization. Compressed air balances the pressure inside the retort and packages to prevent pouch bulging and deformation of glass bottles. The PLC precisely controls temperature, pressure and holding time for stable sterilization quality.
Application Fields：
Meat Products
Canned Food
Multigrain Staple Foods
Sauces and Bean Products
Others: Wet Pet Food, Bottled Soup Products
Max. Design Pressure | 0.35MPa |
Max. Design Temperature | 147℃ |
Material | SUS30408 |
Insulation Layer | 25mm |
Heating Method | Electric heating / Steam heating |
Model Type | 100L 150L 360L 550L 750L 1140L 1900L 4070L |
