Thermal food sterilization is one of the most widespread preservation technologies to destroy the microorganisms and enzymes that can deteriorate foodstuffs. Typically, the sterilization temperatures vary from 230°F/110°C to 275°F/135°C.
As a result, allows the food processor to store and distribute the products at ambient temperatures with extended shelf life.
Sometimes also called an Autoclave or Sterilizer, a Retort is a pressure vessel used in the food manufacturing industry to commercially sterilize food after it has been placed into its container and the container has been hermetically sealed.
The four major types of heat-serializable container are:
1. Metal cans
2. Glass jars or bottles
3. Flexible pouches
4. Rigid trays
Our sterilizers, Water immersion retorts, Water spray retorts, Laboratory test retorts, are all of the ideal solution to meet your needs.