The steam is directly injected to the retort chamber and in
between the baskets.- A ventilation fan creates steam circulation
to ensure a perfectly homogenous temperature throughout the
retortchamber- Temperature regulation (steam injection) and
pressure (injection or venting of compressed-air) are automatically
and independently controlled, according to the programme settings
of ‘Tables of set values’.
Cooling
step
- Condensation is eventually removed by the addition of mains
potable water (pre-cooling step) and circulated by a pump.
- This amount of water (at room temperature) is sprayed, without the
risk of thermal shocks, on the products to cool.
- While circulating, the water in the process can be cooled, either
with the direct addition of cold water or an intermediate heat exchange
system.
- The addition of this water in the cooling system or in the secondary
‘side service’ of the exchanger is automatically controlled
according to the programme settings.
- The integration of a heat exchanger in the cooling circuit, allows
different qualities of water to be used. (Tower Cooling Water, well
water, sea water, chilled water or glycol water) without the risk
of its mixing with the “process” water, which is in contact
with the packagings
.- The pressure is regulated with the same efficiency as for the come-up
step and the temperature holding time during the process.
- Economic use of energy
: steam and consumptions optimised thanks to direct steam injection.
- No intermediate fluid necessary in order to heat up the product.
- Time to reach temperature come-up is very short
- Temperature accuracy
independent of the shape of the packaging (controlled forced ventilation)
- No risk of the spray nozzles becoming blocked during the come-up
time. (CUT and sterilisation holding time)
- Ideal process for
pasteurised products. The absence of residual water in the
bottom of the retort chamber stops micro bacteria from growing.
- Possibility of cooking procedure for unpackaged products, if the
steam used is to a high enough quality for the food.
