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Double Layers Sterilization Canning Retort Machine For Canned Food

Categories Food Sterilization Equipment
Brand Name: Lingmai
Model Number: LMRM
Certification: CE, SGS, BS, CQC, SONCAP
Place of Origin: China
MOQ: 1 set
Price: USD: 2,000~5,000; Euro: 1,800~4,400; GBP: 1,700~4,200
Payment Terms: T/T, L/C AT SIGHT, Paypal, , Western Union, MoneyGram
Supply Ability: 500 sets/month
Delivery Time: 20-30 Working Days
Packaging Details: Inner & Outer Double Packing
name: Double Layers Sterilization Retort
Color: Silver Grey or Customized
Operation Type: Automatic
Warranty: 12 months after Trial Run
Item: Spray Autoclave
Model: Sides Spray Autoclave
Condition: Brand New
Driving Force: Electric Power
MOQ: 1 Set
Application: Packaged Food & Canned Food
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Double Layers Sterilization Canning Retort Machine For Canned Food

Double Layers Sterilization Retort for Packaged Food & Canned Food


Product Description:


Double Layers Sterilization Retort for Packaged Food & Canned Food has a Water Tank on the upper layer linked together with the retort on the lower layer.

Sterilization Water will be stored in the Water Tank, and pre-heated to a preset temperature before the Heating-up Phase starts(Generally speaking, the preset temperature is approx. 80-90℃)Then pushed into pressure vessel and keep heating to 121℃, that shorten the time of Heating-up Phase.

What's more, after Sterilization Phase finish, the hot water will be pumped back to Water Tank and stored for the next Sterlization Cycle.

Compared with the Single Vessel Sterilization retort, this Double Layers Sterilization retort will shorten the Sterilization Time, and save much more Sterilization Water.


Application Range for Packaged Foods:

Meat:

Livestock Meat(Red Meat): Beef, Mutton, Pork, Venison, Rabbit etc.)

Poultry Meat(White Meat): Chicken, Duck, Goose, Turkey etc.)

Fish:

Dace, Tuna, Hair-tail fish, Sardine, Basa Fish, Eel, Anchovy, Salmon, Mackerel, Saury,

Herring, Sturgeon etc.

Seafood:

Sea Cucumber, Calm, Oyster, Shrimp, Calamari, Scallop, Abalone, Krill, Lobster, Kelp,

Caviar etc.

Fruit:

Yellow Peach, Apple, Orange, Coconut, Pineapple, Grape, Pear, Fruit Cocktail, Cherry, Strawberry, Cranberry, Blueberry, Rambutan, Jackfruit, Durian, Olive, Mango, Attap

Fruit, Mangosteen etc.

Vegetable:

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.

Grains:

Oat, Barley, Tender Corn, Whole Kernel Corn, Congee, Gruel, Porridge etc.

Bread Spread:

Hummus, Apple Butter, Peanut Butter, Blueberry Jam, Orange Jam, Strawberry Preserve, Ketchup/Tomato Sauce, Chilli Paste, Sweet Soybean Paste, Meat Paste etc.

Beverage:

Milk, Beer, Syrup, Juice, Soft Drinks, Herbal Tea etc.

Others:

Mushroom, Pet Food, Baby Food, Soups, Ready-meals etc.

Application Range for Package Materials:

Vacuum Sealing Bag, Transparent Vacuum Pouch, Vacuum Sealing Box/Bowl

Metal Can: Tin Can, Aluminium Can, Stainless Steel Can etc.

Plastic Bottle: PP, PE or HDPE Bottle etc.

Inflatable & Gas-flush Bag etc.

Glass Bottle, Glass Jar etc.

Aluminum Foil Package 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. 0.20~0.23MPa) injected into water, to heat up the sterilization water, 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 packaged foods.

2. Holding Phase T2: (Also called Sterilization Stage)

After Heating Phase finish, and the temperature of sterilization water reach to 121 ℃, the

Holding 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, and meanwhile, the compressed air will also be injected, to increase the pressure

in the vessel to approx. 0.50~0.80MPa, preparing for the Pressure Balance in the Cooling

Phase.

Generally speaking, for regular food with regular package, Holding Phase will be aprrox.

10~15 minutes. But, it is also effected by many actual factors, such as food material, package

material, package volume etc.

For example:

Meat food will need more time than vegetable or fruit food;

Plastic package food will need more time than metal package food;

Large volume package food will need more time than small volume package food.

3. Cooling Phase T3: (Also called Cooling-down Stage)

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

Temperature(approx. 30~40℃)

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. In practice, all the phases will be hanlded by Control System automaticly, it's very easy to operate.

Technical Parameters:

Details Display:

Safety Interlock: to lock the door after loading

Water Supply Tube: to supply Hot Sterilization Water

Pneumatic Butterfly Valve: to control the water flow

Pneumatic Angle Valve: to control steam and compressed air

Circulation Pump: to circulate the hot water and cooling water

Guide Rail: to guide the sterilization baskets loading & unloading

Trolley: to carry the sterilization baskets pushing in and pushing out

Longer Sheif-life

Real Operation from Client's Factory:

Our Manufacture Workshop:

Packing & Loading & Shipping:

Small Size:

Double Layers Protection

Packing WayAssemble (Complete Machine)
Inner Packing

Exporting Standard Packing Materials:

25μm PE Self-adhesive Wrapping Film

+

5cm Anti-collision Foam Cotton/bubble bag

Outer Packing

Exporting Standard Packing Materials:

Wooden Crate with packing & fixing belts


Large Size:

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

*Notes:

1. All necessary information you Have To know clearly before placing your order,

Please DO carefully check The 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 and more direct understanding.

Product Tags:

vertical retort

  

vertical autoclave

  
Quality Double Layers Sterilization Canning Retort Machine For Canned Food wholesale
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