2007年2月22日 · The purpose of this step is to introduce steam into the vessel and to minimize the air that is in the retort. This step is accomplished by opening the vent valve and opening the steam control valve (and, if configured, opening the steam bypass valve).

Production capacity, severe-duty Steam-Air sterilization retorts for processing pouches, trays, and bottles with stainless steel construction. Allpax has aftermarket solutions to help your operation minimize downtine and maximize production.

What is Overpressure? Water in Bottom? The location of the probes on the retort may depend on the type of steam/air retort. Questions?

With steam-air retorts that incorporate additional air over-pressure to maintain container shape and seal integrity, the formation of air pockets due to condensing steam on the outside surface

In our retort, steam is automatic injected and evenly distributed. The fan agitating air efficiently enables the circulation of uniform steam/air in the retort chamber, which guarantees the correct temperature during the holding period.

General Characteristics of Retorts that Provide Overpressure: Introduced steam or air is the source of overpressure Batch processing, not continuous container handling

steam-air sterilization system This system consists on supplying direct steam inside the retort and it uses a fan to homogenize the mixture of steam and air.

Steam-air retort is added with a fan as a driving force to mix the steam and air, and to prevent cold spots in the machine. The heating medium and the processed food packages are in direct contact and in forced convective heating.

2007年5月5日 · Since air is considered an insulating medium, saturating the retort vessel with steam is a requirement of the process. It is inherent in the process that all air be evacuated from the retort by flooding the vessel with steam and allowing the air to escape through vent valves.

The new, feature-rich Rotary Steam-Air retort from Allpax offers rugged construction and high capacity, perfect for retorting in food processing of shelf-stable products in horizontally oriented fragile containers.