Classification of Retorts under Various Conditions
2025-09-17
There are four types based on control methods:
Manual Control Type: All valves and pumps are manually controlled, including processes such as water filling, heating, heat preservation, and cooling.
Semi-Automatic Electric Control Type: Pressure is controlled by an electric contact pressure gauge, while temperature is regulated by a sensor (PT100) and an imported temperature controller (accuracy of ±1℃). The cooling process is manually operated.
Semi-Automatic Computer Control Type: This type uses a PLC and a text display to process signals from pressure sensors and temperature sensors. It can store sterilization processes, features high control accuracy, and achieves a temperature control accuracy of ±0.3℃.
Fully Automatic Computer Control Type: The entire process is controlled by a PLC and a touch screen, allowing users to store sterilization protocols. Operators only need to press the start button; once sterilization is complete, the system will automatically sound an alarm. It boasts a temperature control accuracy of ±0.1℃.
There are three types based on the sterilization method:
Hot-water circulation sterilization: During sterilization, all food items in the retort are completely immersed in hot water, ensuring relatively uniform heat distribution.
Steam sterilization: After food is placed into the retort, water is not added first; instead, steam is introduced directly to raise the temperature. Since air remains inside the retort during the sterilization process, cold spots may form, resulting in uneven heat distribution.
Water-spray sterilization: In this method, hot water is sprayed onto food via nozzles or spray pipes. The sterilization process involves nozzles installed on both sides or the top of the retort, which spray mist-like, wave-shaped hot water jets onto the food surface. As a result, the temperature is uniformly distributed with no dead spots, and the heating and cooling rates are rapid. This ensures comprehensive, fast, and stable sterilization of the products inside the retort, making it ideal for soft-packaged food sterilization.
Water-spray sterilization can be further categorized into rotary water-spray type, stationary water-spray type, and pulsating side-spray type, among others.
Classification by Tank Structure:
Single-tank Retort
Double-layer Retort
Double-pot Parallel Retort
Vertical Retort
Electric and Steam Dual-Use Retort
Rotary Retort
There are three types based on the material of the retort body:
All stainless steel
Semi-steel
Carbon steel
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