Overview
Product Details
Water spray Overpressure Retort for pouches cans bottles food product
1.Indirect heating or indirect cooling,the cooling water doesn't contact with the process water,avoiding secondary pollution of the food,and no need to use water to treat the chemical.High temperature sterilization for a short time.
2.The steam consumption is reduced,and the steam and the sterilized water after atomization are directly mixed in the sterilizer to increase the speed of temperature rise and fall.
3.A small amount of process water is quickly circulated to quickly reach the predetermined sterilization temperature.
4.Low noise,creating a quiet,comfortable workingenvironment.
5.Perfect pressure control,the pressure of the entire production process is constantly adjusted to adapt to changes in the internal pressure of the product packaging,especially for products containing gas packaging.
1. Uniform temperature distribution:In the process of heating and sterilization, the water is continuously sprayed from nozzles adopted high speed spraying, so that the temperature in the pot is kept stable and the sterilization effect is improved.2. Direct heating and indirect cooling, and prevent the second pollution. Sterilizing and cooling processes use the same water. Circulating water is directly heated by steam diffusion tube in the heating process. Under 0.5MPapressure, it only takes 6-12min to rise the temperature from 20 DEG to 121 DEG. Continuous cooling by heating exchanger is isolated from the products, preventing the second pollution in the cooling effectively.3. Full-automatic control system: a. Siemens Touch Screenb. No-paper recorderc. Imported Automatic Valves
1.For high temperature sterilization of fruits, vegetables, meat, fish, convenience foods, etc.2.Scientific experiments show that the best sterilization temperature of the tide type brine food is 121 DEG, the best sterilization time is 12min, which can not only ensure the good sterilization effect, but also keep the flavor of the brine.3.Mainly applicable to canned food (such as meat, fish, eggs, vegetables etc.), protein beverage (milk, soy milk, coconut milk, peanut milk, walnut milk, almond milk etc.), hard cans (tin cans, glass bottles, cans etc.) and various kinds of soft packaged food.
WE ALWAYS EXPLOR ALL THE POSSIBILITIES TO HELP CUSTOMERS TO SOLVE PROBLEMS AND UPGRADE THEIR PRODUCTS QUALITY.
1. What if there is something wrong with the machine within one and half year?
We have two ways to solve this problem:
1)Phone call guidance to confirm the problem.
2)We will take video to show 'how to solve the problem'. All the problem can be solved by video guidance.
2.What if the PLC is suddenly broken down?
We use German Brand PLC, it is quite stable brand. If really broken down, what we usually do is:
1) We suggest customer to buy one more for storage. The computer we will also upload the
program.
2) Once it is broken down, then take replace the new one, the broken one, send back to us, we re-do the system, and send it back to you again.
3.What is the difference between retort and autoclaving?
Both words refer to the process of sterilizing a given item. This item could be medical instruments, a sealed container of food, or anything else.So there is no difference between these two terms. They are two different ways to say the same thing.
4.Is retort machine advisable to replace autoclave in microbiology laboratory?
A retort is an autoclave. The difference here is that our retorts can perform various processes i.e. water spray, water immersion and steam-air in addition to saturated steam with or without horizontal or rotational agitation.