Wholesale Price Retort Processing In Food Technology - Intelligent water spray retort – INCHOI

WATERSPRAY SYSTEM WORKING PRINCIPLE

1. WATER FILLING
Prior to the start of the process, the retort is filled with a small volume of process water (approx. 27 gallons/basket) such that the water level is below the bottom of the baskets. This water can be used for successive cycles if desired, as it is sterilized with each cycle.

2. HEATING
Once the cycle is begins, the steam valve opens and the circulation pump is switched on. The mixture of steam and water spraying from the top and the sides of the retort vessel creates highly turbulent convection currents that rapidly homogenizes the temperature at every point in the retort and between the containers.

3. STERILIZATION
Once the programmed sterilization temperature has been reached, it is held for the programmed time within +/-1º F. Similarly, the pressure is kept within +/-1 psi by adding and venting compressed air as needed.

4. COOLING
the end of the sterilization step, the retort switches into cooling mode. As the process water continues to be circulated through the system, a portion of it is diverted through one side of a plate heat exchanger. At the same time, cold water passes through the other side of the plate heat exchanger. This results in the process water inside the retort chamber being cooled in a controlled fashion.

5. END OF CYCLE
Once the retort is cooled to the programmed temperature setpoint, the cold water inlet valve on the heat exchanger closes and the pressure inside the retort is automatically relieved. The water level is lowered from the maximum down to the medium level. The door is equipped with a safety locking device which prevents the opening of the door in the case of residual pressure or high water level.

Performance FEATURES

1. Intelligent PLC control, multi-level password authority, anti-misoperation lock function;
2. Large flow easily removable filter, flow monitoring device to ensure that the circulating water volume is always constant;
3. Imported 130° wide-angle nozzle to ensure all products fully sterilized without cold point;
4. Linear heating Temp. control, comply with FDA regulations (21CFR), control accuracy ±0.2℃;
5. Spiral-enwind tube heat exchanger, fast heating speed, saving 15% of steam;
6. Indirect heating and cooling to avoid secondary pollution of food and save water consumption.

Advantages

• Quick heating, uniform heat distribution, rapid and even cooling
• Low electricity, steam and water consumption
• Safe counterpressure control during all process phases
• Optimal operation also with part loads
• Assured process fidelity
• Suitable for different types and sizes of cages
• Economic and clean
• Especially pasteurised products require a fast cooling to low temperatures. The use of a heat exchanger for indirect cooling connected to 2 cooling media (first cooling phase with water from the mains, second with chilled water) ideally meets this requirement.
• Direct steam injection in combination with superheated top and side spray ensures good heat distribution and safe process repeatability with minimum cleaning.
• Retort pressure is controlled by compressed air injection and with high accuracy within the recipe settings to ensure perfect container integrity.
• Water spray provides fast and even cooling. The water may come from a cooling tower or water chiller and it may be reclaimed for reuse.
• The amount of water in the vessel is small and is recirculated via a filter before reaching the spray nozzles. The flow is controlled by means of a flowmeter and the level via level control instruments. The water may remain in the vessel for consecutive cycles.

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