Pouch Canned Food Beverage Retort Autoclave Steam Sterilizer Machine Fully Automatic
Working Principle
The retort sterilizer operates through a systematic process to ensure complete sterilization of packaged products:
- Loading of Products: Products are loaded into the processing chamber
- Sealing of the Chamber: The chamber is sealed to prevent steam and pressure escape
- Heating: Temperature is raised by injecting steam or high-temperature medium
- Pressurization: Pressure is increased to create necessary sterilization conditions
- Sterilization and Holding Time: Products are held at 121°C-135°C and 0.7-1.2 MPa for specified duration
- Depressurization: Internal pressure is gradually reduced to normal levels
- Removal of Products: Sterilized products are removed, now resistant to microbial contamination
Technical 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 |
Ø400×600mm |
Ø400×800mm |
Ø400×600mm |
Ø400×800mm |
Ø500×800mm |
| Working Temperature |
80-125℃ |
| Working Pressure |
0.15-0.2 MPa |
| 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: Operates at 121°C to 135°C and 0.7 to 1.2 MPa to eliminate microorganisms, bacteria, spores, and yeast
- Sealed Packaging Compatibility: Processes food in sealed containers like cans or plastic pouches to prevent recontamination
- Precise Sterilization Time: Customizable processing duration based on food type and packaging requirements
- Versatile Application: Suitable for various foods including vegetables, fruits, meats, fish, soups, jams, and sauces