Industrial Vertical Autoclave 100 Litres Water Spray Retort Equipment For Bottle
Retort Sterilizer Specifications
| Model |
S75 |
S100 |
WB75E |
WB100E |
WB150E |
| Sterilization method |
Steam |
Steam |
Steam & Water bath |
Steam & Water bath |
Steam & Water bath |
| Chamber Volume |
75L |
100L |
75L |
100L |
150L |
| Processing capacity |
25kg/batch |
40kg/batch |
25kg/batch |
40kg/batch |
65kg/batch |
| Basket size |
Ø370*540(one) |
Ø370*360(two) |
Ø370*540(one) |
Ø370*360(two) |
Ø470*360(two) |
| Inner barrel size |
Ø400*600(mm) |
Ø400*800(mm) |
Ø400*600(mm) |
Ø400*800(mm) |
Ø500*800(mm) |
| Working Temperature |
80-125℃ |
| Working Pressure |
0.15-0.2Mpa |
| Rated Power |
4.5KW |
4.5KW |
6KW |
12KW |
15KW |
| Voltage |
220V |
220V |
220V |
380V |
380V |
| Overall dimension |
720*890*1100 |
720*900*1330 |
665*890*1100 |
665*890*1520 |
765*990*1560 |
Key Features
- High-Temperature and High-Pressure Treatment: Creates an environment of 121°C to 135°C and 0.7 to 1.2 MPa pressure to eliminate microorganisms, bacteria, spores, and yeast, ensuring long-term preservation and sterility.
- Sealed Packaging: Food is placed in sealed containers (cans or plastic pouches) to prevent recontamination and maintain freshness.
- Precise Sterilization Time: Processes food at high temperature and pressure for specific durations based on food type and packaging requirements.
- Versatile Application: Suitable for various food types including vegetables, fruits, meats, fish, soups, jams, sauces, and more.
Working Principle
Operational Process
- Loading of Products: Products (canned foods, packaged foods in bags or bottles) are loaded into the processing chamber.
- Sealing of the Chamber: The chamber is securely sealed to prevent steam and pressure escape under high-temperature conditions.
- Heating: The sterilizer heats up by injecting steam or high-temperature medium to raise internal temperature.
- Pressurization: Pressure is increased by injecting steam or medium to create necessary sterilization conditions.
- Sterilization and Holding Time: Products are held at 121°C to 135°C and 0.7 to 1.2 MPa pressure for specified duration to eliminate microorganisms.
- Depressurization: Internal pressure is gradually reduced to normal levels after sterilization.
- Removal of Products: Chamber is opened and sterilized products are removed, now sterile and protected from microbial contamination.
This high-temperature and high-pressure treatment effectively eliminates microorganisms within products, extending shelf life while maintaining quality and taste. Widely used in food industry, healthcare, and various other sectors.