Henan Lanphan Industry Co.,Ltd
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Retort Sterilizer Parameter
| 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 |
Features:
High-Temperature and High-Pressure Treatment: A Retort Sterilizer can create an environment of high temperature, typically ranging from 121°C to 135°C, and high pressure, usually between 0.7 to 1.2 megapascals (MPa), for the processing of food. These conditions help to eliminate microorganisms, bacteria, spores, yeast, and more, ensuring the long-term preservation and sterility of the food.
Sealed Packaging: In a Retort Sterilizer, food is typically placed in containers with sealed packaging, such as cans or plastic pouches. This sealed packaging helps prevent recontamination of the food by external microorganisms and maintains the freshness of the food.
Sterilization Time: Retort Sterilizers typically require food to be processed at high temperature and pressure for a specific duration to ensure thorough sterilization. The processing time depends on the type of food and packaging.
Suitable for Various Foods: Retort Sterilizers are suitable for a wide range of food types, including vegetables, fruits, meats, fish, soups, jams, sauces, and more. Different types of food may require different processing parameters.
The working principle of a Retort Sterilizer is as follows:
1. **Loading of Products:** First, the products to be treated (typically canned foods, packaged foods in bags or bottles, or other sealed containers) are loaded into the processing chamber of the Retort Sterilizer.
2. **Sealing of the Chamber:** The chamber usually has a sturdy seal to prevent the escape of steam and pressure under high-temperature and high-pressure conditions.
3. **Heating:** After the products are loaded into the chamber, the Retort Sterilizer begins to heat up. It raises the temperature inside the chamber by injecting steam or another high-temperature medium.
4. **Pressurization:** Simultaneously, the Retort Sterilizer increases the pressure inside the chamber by injecting steam or another medium. This provides the necessary conditions for sterilization under high-temperature and high-pressure.
5. **Sterilization and Holding Time:** Once the desired high-temperature and high-pressure conditions are reached (typically between 121°C and 135°C, and pressure ranging from 0.7 to 1.2 megapascals), the products are held under these conditions for a specified period. This duration allows high temperature and pressure to thoroughly kill microorganisms, including bacteria, spores, yeast, and viruses.
6. **Depressurization:** After the specified sterilization and holding time, the Retort Sterilizer gradually reduces the internal pressure. This allows the pressure inside the chamber to return to normal levels.
7. **Removal of Products:** Once depressurization is completed, the chamber can be opened, and the sterilized and pasteurized products are removed. These products should now be sterile and no longer susceptible to microbial contamination.
The working principle of a Retort Sterilizer is based on high-temperature and high-pressure treatment, which effectively eliminates microorganisms within the products, extending their shelf life while maintaining product quality and taste. This method is widely used in industries such as the food industry, healthcare, pharmaceuticals, and various other sectors.
