Food Beverage Autoclave Sterilizer Pouch Pressure Retort Sterilizer Machine

Product Description

Product Description
Food Beverage Autoclave Sterilizer Pouch Pressure Retort Sterilizer Machine
By directly injecting steam, the water in the hot water tank is heated to a predetermined temperature and then injected into the sterilizing pot. All the food in the sterilizing pot is soaked in hot water, and circulation is promoted through pressure and water pumps, thereby shortening the sterilization time and improving work efficiency. efficiency. Moreover, the sterilized process water can be recycled, saving energy, time and consumption of manpower and material resources, and reducing production costs. This way the heat distribution is relatively even.
Therefore, it is suitable for various food and beverage products such as tinplate, flexible packaging, plastic bottles, etc. in addition to glass bottles.

Application
Water immersion retort is a food processing method that involves submerging sealed food containers in a high-temperature water bath to achieve commercial sterility. This process is commonly used for canning and preserving food products such as fruits, vegetables, soups, and sauces.
Applications of water immersion retort include:
Canning of Fruits and Vegetables: Water immersion retort is used for canning fruits and vegetables to preserve their freshness, flavor, and nutritional value. The process helps to destroy harmful microorganisms and enzymes that can cause spoilage.
Ready-to-Eat Meals: Water immersion retort is also used for processing ready-to-eat meals such as stews, curries, and pasta dishes. The high-temperature water bath ensures that the food is safely preserved and can be stored for extended periods without refrigeration.
Soups and Sauces: Food manufacturers use water immersion retort to produce canned soups, sauces, and gravies. The process helps to achieve commercial sterility and extend the shelf life of these products.
Pet Foods: Water immersion retort is also employed in processing canned pet foods to ensure that they are free from harmful bacteria and can be safely stored at room temperature.
Seafood and Meat Products: Canned seafood and meat products such as tuna, salmon, and beef are often processed using water immersion retort to achieve shelf stability and enhance food safety.
Overall, water immersion retort is a versatile and effective method for preserving a wide range of food products and ensuring their safety and quality. It is commonly used in the food processing industry to meet consumer demand for convenient, shelf-stable food options.
Product Parameters

Model	Effective diameter (MM)	Effective Length (MM)	Capacity (m³)	Outside Measurement (MM)			Design Temperature	Design Pressure	Test Pressure
				L	W	H
DN0710	700	1000	0.38	2500	1700	2500	147ºC	3.5bar	4.4bar
DN0815	800	1500	0.75	3000	1800	2700	147ºC	3.5bar	4.4bar
DN0918	900	1800	1.1	3300	1900	2800	147ºC	3.5bar	4.4bar
DN1020	1000	2000	1.80	3400	2200	3000	147ºC	3.5bar	4.4bar
DN1224	1200	2400	2.7	3850	2300	3140	147ºC	3.5bar	4.4bar
DN1236	1200	3600	4	5000	2300	3100	147ºC	3.5bar	4.4bar

Why does the sterilizer retort need to be cooled down?
Cooling after high-temperature sterilization of food refers to cooling the product. Although the product no longer absorbs heat to raise its temperature after the insulation, the sterilized food is still at a high temperature. If the temperature is not cooled immediately, the following situations will occur:
1. If the product after high-temperature sterilization does not immediately enter the cooling stage to lower the temperature, the color, aroma, taste, texture and other related food quality performance of the food will be affected, and even the value of the sterilized food will be lost;
2. If the food is cooled too slowly during the cooling stage, for example, if the food stays at 50~60°C for too long during cooling, it can cause the thermophilic microorganisms in the product to reproduce and grow, causing the food to deteriorate and become spoiled for the second time;
3. If the food you are sterilizing is highly acidic in a tinplate can, it will accelerate the corrosion of the inner wall of the container.
Based on the above, after high-temperature sterilization and heat preservation of food, the temperature should be immediately cooled down to reduce the temperature at the center of the sterilized food to 40°C or below in a short time. The faster the cooling speed, the better the quality and taste of the food after it is cooked. The better.
Detailed Photos
Certifications
Company Profile
Shandong Mosen Machinery Co., Ltd. is a pressure vessel manufacturer under Mosen Industrial, which integrates scientific research, production and sales. The company is located in Zhucheng High-tech Industrial Park, Shandong Province, close to Qingdao seaport and airport, and the transportation is very convenient.
The main products are: double-layer water bath sterilization pot, spray sterilization pot, rotary sterilization pot, mushroom sterilization pot, small experimental sterilization pot, commercial enterprise sterilization pot and so on. We have more than ten years of design experience in this industry and can customize production equipment according to your requirements. If you have any questions or are interested in our equipment, please feel free to contact me and we will provide you with the best service within 24 hours. Welcome to visit our company at any time, and thank you for visiting our website!
Fully Automatic Water-immersion Sterilizer Retort For Flexible Packaging/Vacuum Packaging Products

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