Perfect Distribution Steam Retort/Autoclave/Sterilizer for Canned Foods, Beverage

• After-sales Service: 1 Year
• Warranty: 1 Year
• Customized: Customized
• Certification: CE, FDA, ASME, Crn, Eac, Saber, SGS, TUV, Dosh
• Scale: Medium
• Automation: Automatic
• Model NO.: H-1405
• Principle: Static
• Structure: Horizontal
• Operation: Batch
• Energy: Heat Sterilization
• Property: Thermal Sterilization
• Type: Static Sterilization Retort
• Method: Direct Heating, Direct Cooling
• Transport Package: Naked, Wooden Box
• Specification: 1200*4baskets
• Trademark: DTS
• Origin: China
• HS Code: 8419899090
• Production Capacity: 500sets /Year

Product Description

Product Description

This steam retort is suitable for canned products sterilization instead of pouch and glass bottle products. It's saturated steam sterilization and the most traditional way to sterilize. The price for this kind retort is less than the other kinds retorts, but it's enegy cost is much. 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.There is no overpressure during the sterilization phases of this process, since air is not permitted to enter the vessel at any time during any sterilization step. However, there may be air-overpressure applied during the cooling steps to prevent container deformation.

 

Working Principle

Load the full loaded basket into Retort, close the door. The retort door is locked through triple safety interlock to guarantee the safety. The door is mechanically locked throughout the whole process.
 

The sterilization process is automatically carried out according to the recipe of the input micro processing controller PLC.
 

In the beginning, steam is injected into the retort vessel through the steam spreader pipes, and air escape through vent valves. When both time and temperature conditions established in the process are met simultaneously, the process advance to come-up phase.In the whole come-up and sterilization phase, retort vessel is filled with saturated steam without any residual air in case of any uneven heat distribution and insufficient sterilization. The bleeders must be open for the entire vent, come-up, cooking step so that the steam can form convection to ensure the temperature uniformity.

Our Advantages

 

Uniform heat distribution

By removing the air in the retort vessel, the purpose of saturated steam sterilization is achieved. Therefore, in the end of come-up vent phase, the temperature in the vessel reaches a very uniform state.

Comply with FDA/USDA certification

DTS has experienced thermal verification experts and is a member of IFTPS in the United States. It fully cooperates with FDA-approved third-party thermal verification agencies. The experience of many North American customers has made DTS familiar with FDA/USDA regulatory requirements and cutting-edge sterilization technology.

Simple and reliable

Compared with other forms of sterilization, there is no other heating medium for the come-up and sterilization phase, so only the steam needs to be controlled to make the batch of products consistent. FDA has explained the design and operation of the steam retort in detail, and many old canneries have been using it, so customers know the working principle of this type of retort, making this type of retort easy for old users to accept.

 

Installation and commission

As for the installation and commission, we will test well at factory and try to ship without disassembly. Also we will equip the remote system that we can seat at home and guide customer exactly to install and debug the machine. And all pipes we make the identifications there, so will be much easier for customers to connect it. DTS management act fast to communicat with our local agents and customers, finally we confirm this way and we already complete several projects successfully. So don't worry about the installation and commission, DTS is always here ready to solve any difficulties.
 

 

 

Product Parameters

 

Model	Effective diameter	Effective length	Dimension			Qty of food baskets	Design Temperature	Design Pressure
			L	W	H
DTSZ/12-3	1200	2400	3149	1852	2177	3	147ºC	3.5bar
DTSZ/12-4	1200	3000	4216	2045	2538	4
DTSZ/12-5	1200	4000	4500	2100	2500	5
DTSZ/14-3	1400	3000	4500	2100	2500	3
DTSZ/14-4	1400	4000	5680	2200	2701	4
DTSZ/14-5	1400	5000	6500	2300	2700	5
DTSZ/14-6	1400	6000	7600	2300	2700	6

Packaging & Shipping

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