Water immersion retort sterilizer/autoclave for canned food
Design principle of water immersion retort for canned food:
1. Preheat the sterilization water in the upper tank with steam.
2. Raise temperature :fill the sterilization tank quickly with preheated water .
3. Sterilization:supply sufficient steam heat source,reach setting temperature ,uniform heat distribution.
4. Cooling system:Inject cooling water into the retort to cool the food directly.
Three types of control system are available:manual,semi auto,full automatic PLC control.
Characteristic of water immersion retort for canned food:
1. Sterilization in short time
Utilize double-tank hot water circulation for sterilization. Heated the water in the hot water tank to the required temperature of sterilization in advance, the sterilization time can be reduced and work efficiency can be improved.
2. Energy effective
The working medium during sterilization is recyclable. It reduces the production cost by saving energy, time, labor and material resources.
3. Even exchange of the water flow, even temperature, no dead area
It utilizes the international advanced technology, hot water circulation and immersion for sterilization. In the process of sterilization, circulation water in the sterilization trough will be uninterruptedly shifted up and down, left and right. It ensures the heat distribution of any spot in the trough is even. It effectively puts an end to the phenomenon of dead area in the process of sterilization and makes the guarantee period of the product more stable and longer. The temperature in the sterilization tank stays stable in all stages of the sterilization, which ensures the qualification rate of F value.
4. Automatic system
The whole sterilization process is controlled by PLC. It is a one-time action without manual operation. It utilizes the chart plate and screen touch control. All time intervals are controlled by the simulate sensor and automatic valve. The digital exhibition of pressure and temperature makes it applicable to input any pre programmed pressure and temperature models into the computer. The computer can hold 100 sterilizing formulate.
5. Simulate temperature control system where the setting of multi-stage heating system is available.
The sterilizing method by multi-stage heating can minimize the heat on food, which can keep its original flavor, taste, nutrition and color to the utmost and make every kind of food sterilized in its best condition. The accuracy of the sterilizing temperature is up to 0.3. so as to avoid over boiling or incomplete sterilization.
6. Function of measuring F-value
Every retort produced by Sumpot can be equipped with F-value measuring instrument. The F-value software can make the F-value calculation every 3 seconds. All sterilizing data including sterilizing conditions, F-value, time-temperature curve, time-pressure curve and so forth can be saved or printed after the processing of data processing software to serve the production management.
Technical parameter of of water immersion retort for canned food
Layout of water immersion retort for canned food :
Applicable scope for CT water immersion retort:
1. Large flexible/soft package
2. Color/shape sensitive product ,such as sweet corn and sausage.
3. Flexible pouch serial :flexible retort pouch,laminated film bag,high temperature cooking bag,vacuum bag.
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