Payment & Shipping Terms:
|Material:||Stainless Steel SUS304||Color:||Silver Grey Or Customized|
|Operation Type:||Automatic||Warranty:||24 Months After Trial Run|
|Item:||Steam Autoclave||Model:||Vertical Steam Autoclave|
|Condition:||Brand New||Driving Force:||Electric Power|
|MOQ:||1 Set||Application:||Packaged Food & Canned Food|
Manual Open & Close Door Model Vertical Retort/Vertical Autoclave for Canned Food
Manual Open & Close Door Model Vertical Retort/Vertical Autoclave is designed and manufactured to sterilize various Canned Food Products.
The Canned Food Products are placed into the Load Container(Sterilization Baskets/Sterilization Plates/Sterilization Trays/Sterilization Bucketes), and the Load Container will be pushed and fixed firmly in the Pressure Vessel, to avoid any damage during sterilization process.
Application Range for Vertical Retort/Vertical Autoclave:
Livestock Meat(Red Meat): Beef, Mutton, Pork, Venison, Rabbit etc.)
Poultry Meat(White Meat): Chicken, Duck, Goose, Turkey etc.)
Dace, Tuna, Hair-tail fish, Sardine, Basa Fish, Eel, Anchovy, Salmon, Mackerel, Saury, Herring, Sturgeon etc.
Sea Cucumber, Calm, Oyster, Shrimp, Calamari, Scallop, Abalone, Krill, Lobster, Kelp,
Yellow Peach, Apple, Orange, Coconut, Pineapple, Grape, Pear, Fruit Cocktail, Cherry, Strawberry, Cranberry, Blueberry, Rambutan, Jackfruit, Durian, Olive, Mango, Attap
Fruit, Mangosteen etc.
Gherkin, Cucumber, Green Cucumber, Beet, Pickles, Kimchi, Cabbage, Red Cabbage, Pepper, Chilli, Chick Pea, Lentil, Red Kidney Bean, Haricot, Baked Beans, Sweet Peas, Pickled Onion, Tomato, Asparagus, Cabbage Mustard, Carrot etc.
Oat, Barley, Tender Corn, Whole Kernel Corn, Congee, Gruel, Porridge etc.
Hummus, Apple Butter, Peanut Butter, Blueberry Jam, Orange Jam, Strawberry Preserve, Ketchup/Tomato Sauce, Chilli Paste, Sweet Soybean Paste, Meat Paste etc.
Milk, Beer, Syrup, Juice, Soft Drinks, Herbal Tea etc.
Mushroom, Pet Food, Baby Food, Soups, Ready-meals etc.
One Completed Sterilization Process Cycle:
There are 3 Phases during one completed sterilization process cycle:
1. Heating Phase T1: (Also called Heating-up Stage)
The Heating Phase is the first phase. It starts from the High Temperature & High Pressure
steam(approx. 0.21MPa) injected into the pressure vessel, until the temperature of
sterilization water finally reachs the pre-set Sterilization Temperature.
As per the general rules, the international standard Sterilization Temperature is appox. 121
℃, which is suitable for most of wood products & herb products.
2. Sterilization Phase T2: (Also called Holding Stage)
After Heating Phase finish, and the temperature reach to 121 ℃, the Sterilization Phase will
begin. During this phase, the steam will be stop, and the 121 ℃ will be kept for a pre-set
period of time, and finally achieve the effection of Commercial Sterility. Meahwile, the
steam will also be injected, to increase the pressure in the vessel to approx. 0.20MPa.
Generally speaking, for regular wood products & herb products, Holding Phase will be
aprrox. 15~20 minutes. But, it is also effected by many actual factors, such as the materials,
size, thickness, hardness, density etc. characters of various products.
3. Cool-down Phase T3
Once Holding Phase completed, Cooling Phase will begin. Cool water is pumped into, and
circulated continually, until the temperature of packaged foods drop to the normal Room
One important point need to note, with the condensation of steam, both the temperature
and pressure in the vessel will fall, but, the tempereture and pressure inside package won't
fall as fast as vessel, so the inside pressure is higher than outside package. If there's no
Back Pressure to balance the pressure between inside and outside of package, the Pressure
Difference will break up the package easily, For example, pouches and bages will be
deformed or inflated, then the food materials will be spilled; metal can with a lid, the lid will
be possible to jump off; glass bottle and glass jar will be break up.
That's why the High Pressure Compressed Air injected to vessel during Holding Phase, just
to offer a Back Pressure during the Cooling Phase, and to keep a balance between inside
and outside package, and protect packaged food from any damage.
The above are to explain the Operational Principle of Food Sterilization Retort/Autoclave. In practice, all the phases will be hanlded by Control System automaticly, it's very easy to operate.
Both the Sterilization Temperature & Sterilization Pressure can be designed and manufactured, freely based on different requirements for different client's Products.
Real Operation from Client's Factory:
Croatia Client Factory
Romania Client Factroy
Domestic Client Factory
Packing & Loading & Shipping:
Double Layers Protection
|Packing Way||Assemble (Complete Machine)|
Exporting Standard Packing Materials:
25μm PE Self-adhesive Wrapping Film
5cm Anti-collision Foam Cotton/bubble bag
Exporting Standard Packing Materials:
Wooden Crate with packing & fixing belts
Delivered to loading port by truck, and loaded in container with suitable volume, and fixed by thick fixing bands in bottom and walls of container
1. All necessary information you Have To know clearly before placing your order,
Please DO carefully check FAQ.
2. More detailed documents and official quotation, feel free to leave an inquiry with accurate
requirements of your actual situation. Both our Sales Team and Tech Team will work
together and handle your precious inquiry soon.
(Day Working Time: Less than 1 hour; Night Off Working: No more than 12 Hours)
3. Real pictures and real operation videos of various machines, which took in our
clients’ workshop, are also available to send, to offer you a clearer understanding.
Contact Person: sales