• Vertical Retort
  • Vertical Retort
  • Vertical Retort

Vertical Retort

Use the coil circulating steam for indirect heating or direct steam heating makes the temperature in the vertical retort more uniform. When cooking and discharging, the water in the vertical retort does not need to be discharged, and it can be used continuously, saving energy.
Inquiry now

Product introduction

• Indirect heating with coiled steam or direct steam heating to make the temperature in the vertical retort more uniform.

• When cooking and discharging, the water in the vertical retort does not need to be discharged, and it can be used continuously, saving energy.

• The outside of the vertical retort is kept warm by an insulating layer to avoid heat loss in the retort and high temperature burns during operation.

• The vertical retort door structure is changed from the flange bolted fixed type to the hydraulic quick-open type, and the photoelectric limit, interlock and interlock functions are installed.

• The door of the vertical retort is inflated and sealed, and a sight glass is installed at the upper water level of the retort to facilitate timely replenishment of the water.

• Multiple equipments share one hydraulic station, the operation time can be single operation, saving space and reducing cost.


INDUSTRIES SERVED

  • Meat and Sausage

  • RTE Foods

  • Sauce

  • Fish

  • Pet Foods

  • Fruits and Vegetables

  • Dairy Products

PACKAGINGS

  • Cans

  • Retort Pouches

  • PP/PET Bottles

INQUIRY

  • *
  • *
  • *
  • *
  • *

Product recommendation

TOP