Steam Air Retort
Steam Air Retort
Steam-air retort is added with a fan as a driving force to mix the steam and air, and to prevent cold spots in the machine. The heating medium and the processed food packages are in direct contact and in forced convective heating. In addition, the air is allowed to be introduced into the vessel during the sterilization. Moreover, the temperature and pressure can be controlled independently. This retort conducts several stages, which can be properly set and executed according to the type of the food package.
- Package type: rigid container (tin cans, aluminum cans), plastic bottles, cups, boxes, trays, flexible pouches, sausage casings, Tetra Recart
- Food type: dairy products, fruits and vegetables (mushroom, beans), meats, fish and seafood, baby food, ready meals and soups, pet foods
- Accurate temperature control, excellent heat distribution
- The temperature control module developed by DTS allows for up to 12 stages of temperature control. The heating mode is available in step or linearity to accommodate the specific formulations of different products. Thus, the repeatability and stability between batches of products are well ensured, with a temperature accuracy within ±0.3℃.
- Fast heating
- The steam is the direct heating medium, with no other heating mediums (like hot water), so it takes less time to achieve the sterilization temperature.
- Precise pressure control, suitable for different package types
- The pressure control module developed by DTS continuously changes the pressure during the entire process to adapt to the pressure variations inside the package. This minimizes the deformation of the package, no matter whether it is rigid container of aluminum/tin cans, or plastic bottles/boxes, or flexible pouches. The pressure accuracy is within ±0.05bar.
- Energy saving and eco-friendly
- Steam is the direct heating medium and there is no need for air removal, minimizing steam loss. Low noise offers a silent and comfortable working environment.
- In compliance with FDA/USDA certificate
- Backed by its team of seasoned thermal processing specialists, DTS has become a member of IFTPS and works in full cooperation with FDA-recognized third-party accreditation bodies. Years of experience in working with many North American customers means we understand the regulatory requirements of FDA/USDA and state-of-the-art sterilization technology.
| Model | Diameter (mm) | Cylinder Length (mm) | Volumn (m³) | Overall Length （mm） | Overall Width (mm) | Overall Height (mm) | Basket Size (L×W×H/mm) | Designed Temperature (℃) | Tested Pressure (Mpa) | Designed Pressure (Mpa) |
| | 1200 | 2400 | 3.1 | 4500 | 2350 | 2300 | 800×800×775 | 147 | 0.44 | 0.35 |
| | 1200 | 3600 | 4.5 | 5100 | 2350 | 2300 | 750×760×775 | |||
| | 1200 | 4500 | 5.5 | 6000 | 2350 | 2300 | 750×760×775 |
Just send the product into the sterilization retort in a basket and then close the door, which is secured by a triple safety interlock. The whole sterilization process is then automated and controlled by PLC.
This sterilization system utilizes steam to heat food packaging directly without the need for any other heating medium, such as water used as an intermediary through a spray system. Thanks to a powerful fan that creates circulation within the retort, the steam is evenly distributed. The fan also accelerates the transfer of heat between the steam and the food packaging, resulting in efficient heating.
The pressure inside the sterilization retort is set by program-controlled automatic valves that allow compressed air flowing into or out of the resort. Since the technique adopted is steam air sterilization, the pressure can be freely adjusted according to the package of sterilized product, and will not be affected by temperature. This would make the sterilization equipment more widely applicable in three-piece cans, two-piece cans, flexible packaging bags, glass bottles, plastic packaging, etc.
The temperature distribution inside the retort has a uniformity of /- 0.3℃. The pressure is controlled at 0.05 bar.
