Canned stewed
meat and fish

Steam boiler featuring traditional 2-pass fire tubes with straight-through dry-back furnace and a large water stock and evaporation chamber to satisfy peaks and uneven steam draw.

 Construction characteristics:

• All accessories skid-mounted on the boiler
• Spoilers in the fire-tubes for increased yield
• Submerged-arc welding with internal rewelding
• Fire-tubes expanded to tubesheets with certified process
• 1 Manhole with autoclave-type cover on the top of the shell
• 1 Hinged door on the rear turnaround box
• 2 bolted access panels on the front turnaround box

 Standard accessories

• 2 reflective water-level gauges with cock
• 1 pressure gauge Diam 150 mm with 3-way cock for benchmark gauge
• 1 check valve to protect the water inlet line
• Manual cut-off valves for steam, water and drain
• Counterflanges included in supply for all valves to simplify installation

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. 

Technical description

• Direct steam heating
• Bleeder vent guarantees temperature uniformity during sterilization
• Flood cooling
• Compressed air overpressure during cooling only
• Insulated pressure shell with sheet aluminum cladding

Valve kit:

The Universal-A model is designed for a basic set of valves needed to control a saturated steam sterilization process:

1. Safety

 2. Vent x 2

3. Air

4. Steam x 2

5. Water

6. Drain

7.-

8.-

9. Bleeder vent

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.