Vertical Type Food Sterilization Equipment Color Customized For Canned Food

Hydraulic automatic Open & Close Door Model Small Vertical Autoclave for Canned Food

Product Description:

Hydraulic automatic Open & Close Door Model Small Vertical Autoclave is designed and manufactured to sterilize various Canned Food Products.

The Canned 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:

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:

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 water, to heat up the sterilization water, 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 packaged foods.
2. Holding Phase T2: (Also called Sterilization Stage)
After Heating Phase finish, and the temperature of sterilization water reach to 121 ℃, the
Holding 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, and meanwhile, the compressed air will also be injected, to increase the pressure in the vessel to approx. 0.21MPa, preparing for the Pressure Balance in the Cooling Phase.
Generally speaking, for regular food with regular package, Holding Phase will be aprrox.
10~15 minutes. But, it is also effected by many actual factors, such as food material, package
material, package volume etc.
For example:
Meat food will need more time than vegetable or fruit food;
Plastic package food will need more time than metal package food;
Large volume package food will need more time than small volume package food.

3. Cooling Phase T3: (Also called Cooling-down Stage)
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. 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 The 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.

food sterilizer machine

vertical retort

Vertical Type Food Sterilization Equipment Color Customized For Canned Food Images