Steam Sterilization Autoclave Retort For Sardings And Tune Caned Food Retort
Steam retort should exhaust before sterilization because air is low thermal efficiency transmission medium. If the exhaust is not sufficient, insulating layer will be formed around the food (air bag), so the heat could not transfer to the center of the food, “cold spot” will be formed in the retort at the same time which could lead to uneven sterilization effect.
The steam retorts are designed for even temperature distribution to deliver optimal come-up times. With the standard saturated steam retorts from our company, there are several features. The steam retort is available with continuous support by our Engineers. Optional flooded or heat exchanger cooling is also available.
Metal can: tin can, aluminum can.
Porridge, jam, fruit milk, corn milk, walnut milk, peanut milk etc.
The advantages of using a steam retort for sterilization and preservation of food products include:
Uniform sterilization: Steam is an effective method of sterilization and can penetrate all areas of the packaged food products, ensuring uniform sterilization.
Preservation of quality: Steam sterilization helps to preserve the nutritional value, flavor, and texture of the food products. It does not require any preservatives or chemicals, making it a natural and safe way to preserve food.
Energy-efficient: Steam retorts are energy-efficient and require less energy compared to other sterilization methods.
Versatility: Steam retorts can be used to sterilize a wide variety of food products, including canned fruits and vegetables, soups, sauces, meats, and pet foods.
Cost-effective: Steam retorts are relatively inexpensive compared to other sterilization methods, making them a cost-effective solution for food manufacturers.