Sterilization and pasteurization retort for canned food products,designed for hot-water spray processing and featuring air overpressure control for the complete cycle. Recommended for tin cans, glass jars and heat-sensitive products. The hot-water spray cycle can also be used to pasteurize at temperatures below 100°C.
One thermocouple probe copper/constantan for F0* temperature measure.
No. 1 accessories group for inserting the thermocouple in the product container while maintaining the integrity of the seal and allowing desired depth.
* - F0 the algorithm was first introduced in 1968 in the international practice of food industry, and proposed by FDA in 1976 for the pharmaceutical sterilization of Large Volume Parenterals: it is now officially included in most indsustries.
Sterilization retort for canned food products, designed for minimal capital outlay. The retort processes tin cans in saturated steam (no air overpressure during holding). Flood cooling with bottom-inflow/top-outflow (with air overpressure) guarantees good cooling without needing a circulation pump. The retort has the basic kit of control valves plus a bleeder vent to guarantee maximum temperature uniformity, in accordance with US FDA retort regulations.
Direct steam heating
Bleeder vent guarantees temperature uniformity during sterilization
Compressed air overpressure during cooling only
Insulated pressure shell with sheet aluminum cladding
The Universal-A model is designed for a basic set of valves needed to control a saturated steam sterilization process: