Automatic Rotary Retort Easy Operate For Packaged Food / Canned Food

Automatic Rotary Retort for Packaged Food & Canned Food

Product Description:

Automatic Rotary Retort for Packaged Food & Canned Food is designed to sterilize those viscous or ropy or Thick & Sticky packaged foods.

The packaged foods are placed into the Load Container(Sterilization Basket/Sterilization Plates/Sterilization Crates), and the Load Container will be pushed and fixed firmly in the Pressure Vessel, to avoid any damage caused by shaking. Then the Load Containers will rotate at a preset speed during the sterilization process.

Advantages of Rotary Retort:

1. The heat penetrates into products at the fastest speed to ensure the best heat transfer effect, to ensure the perfect sterilization effect, and to achieve the desired F0 value as quickly as possible.
2. Due to the convection of the product by rotation, there is no cold spot inside the package, which is most suitable for products with higher viscosity.
3. Due to the rotating stirring product, the temperature of the package is prevented from being too high, and the excessive cooking of the container and the outer product is prevented from being damaged, and the stratification and precipitation of the product during the heating process are prevented.
Application:

Fluid & viscous products such as rice pudding, condensed milk, beans etc.

Application Range for Packaged Foods:

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.

Application Range for Package Materials:

Vacuum Sealing Bag, Transparent Vacuum Pouch, Vacuum Sealing Box/Bowl

Metal Can: Tin Can, Aluminium Can, Stainless Steel Can etc.

Plastic Bottle: PP, PE or HDPE Bottle etc.

Inflatable & Gas-flush Bag etc.

Glass Bottle, Glass Jar etc.

Aluminum Foil Package 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. 0.20~0.23MPa) 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. 0.50~0.80MPa, 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. 

Technical Parameters:

Details Display:

Safety Interlock: to lock the door after loading 

Water Supply Tube: to supply Hot Sterilization Water

Pneumatic Butterfly Valve: to control the water flow

Pneumatic Angle Valve: to control steam and compressed air

Circulation Pump: to circulate the hot water and cooling water

Guide Rail: to guide the sterilization baskets loading & unloading

Trolley: to carry the sterilization baskets pushing in and pushing out

Longer Sheif-life

Real Operation from Client's Factory:

Our Manufacture Workshop:

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 and more direct understanding.