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Retort Sterilization Autoclave
A water bath retort autoclave is a type of sterilization equipment used in the food processing industry to ensure the safety and shelf life of packaged food products through a high-temperature water immersion process. Here's a detailed description:
The water bath retort autoclave operates by submerging food packages in a chamber filled with hot water, which is preheated to the desired temperature in an upper storage vessel before entering the retort chamber. This method provides fast heat penetration and reduces processing time, ensuring efficient sterilization.
Key features of a water bath retort autoclave include:
1. **Uniform Water Flow Distribution**: The retort autoclave ensures uniform water flow distribution by switching the water flow direction in the retort vessel, which offers even water distribution to the center of every sterilization tray, achieving a uniform and perfect sterilization effect.
2. **High Temperature and Short Time Sterilization**: The preheated water from the top storage tank reduces come-up times, allowing the retort to reach the desired sterilization temperature more quickly.
3. **Energy Efficiency**: The water used for sterilization is recycled back into the hot water tank for energy saving purposes, making the process more environmentally friendly and cost-effective.
4. **Food Safety**: The oxygen-free processing and complete submersion in water prevent oxidation of the products, ensuring food safety and quality.
5. **Counterpressure Control**: Steam is used in the storage vessel to control counterpressure, avoiding pressure peaks and minimizing stress to packaging materials.
6. **Gentle Cooling**: Even and gentle cooling after the sterilization process avoids thermal shock and post-sterilization cooking effects, preserving the food's natural quality, vitamins, and nutritional values.
7. **Versatility**: Water bath retort autoclaves are suitable for a variety of package types, including plastic bottles, bowls, cups, and large-volume flexible pouches, as well as a wide range of food types such as dairy products, meat, fish, seafood, ready meals, and soups.
8. **Automation and Control**: The sterilization process is automatically performed following the recipe set in the micro processing controller PLC, with the temperature and pressure distribution inside the retort maintained within a uniform range.
In summary, a water bath retort autoclave is an essential piece of equipment for the sterilization of packaged food products, offering a combination of efficiency, food safety, and quality preservation.
| Model | SC10-1B | SC10-2B | SC12-2B | SC12-3B | SC12-3.6B | SC14-3B |
| Inner diameter(mm) | 1000 | 1000 | 1200 | 1200 | 1200 | 1300 |
| Length(mm) | 1000 | 2000 | 2000 | 3000 | 4000 | 4000 |
| Capacity(m3) | 1.05 | 1.80 | 2.65 | 3.74 | 4.06 | 5.62 |
| Pot thickness(mm) | 4 | 4 | 5 | 5 | 5 | 5 |
| Max working temperature(ºC) | 145 | 145 | 145 | 145 | 145 | 145 |
| Weight(kg) | 1120 | 1920 | 2320 | 2920 | 3120 | 3320 |
| Voltage(V) | 380 | 380 | 380 | 380 | 380 | 380 |
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