InnovaSter

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 loaded into container and the container has been hermetically sealed. 

More on commercial sterilization, please contact with our sales consultant.

Batch retorts are available in several configurations.  They can be static or agitating style machines. Innovaster custom designs and manufactures solutions for all types retort processing systems starting with your container.

Contact with our sales consultant to discover more about Innovaster Retorts system.

Overpressure is important in the cooling phases of a retort process because as cooling water is introduced into the retort it collapses the steam injected in the heating step.  Without sufficient introduction of air overpressure during cooling, the pressure in the retort can suddenly drop due to steam collapse thus creating a vacuum situation in the retort.  If this happens the pressure differential between the outside environment and the temperature/pressure environment inside the container becomes too great thus causing the container to burst (otherwise known as “buckling”).  

In order to meet our expert, simply e-mail to us on info@innovaster-tech.com

Retorts are available as static systems and as rotary(agitating) systems; the holding capacity (expressed in number of baskets per retort) varies as does the diameter of the vessels; the heating process is either steam/air, superheated water or full-water (submerged) processing, depending on the manufacturer and/or requested application. 

Work with our engineer to design the right solution for your line.

Let's say there is no best retort sterilization process. That's right. 

Retorts use steam-based processes. There are 4 steam-based processes that are used in sterilizing food. Steam can be the direct heating media or the indirect heating media (steam-heated water used in a process). 

Saturated Steam – direct steam heating

Water Immersion (Rotary and Static) – indirect steam heating

Water Spray (Rotary and Static)  – indirect steam heating

Steam-Air (Static) – direct steam heating

Each of the processes have pluses and minuses, for information on a detailed step description, please connect with Innovaster sales consultant to design the right solution for your container.

Commercial sterilization is defined as the destruction of all pathogenic and spoilage organisms that can grow in food under normal storage and handling conditions. 

Commercial sterility, as it is sometimes known as, "shelf stability" means rendering the product free of viable microorganisms of public health significance as well as those capable of reproducing in the food under normal non-refrigerated conditions of storage and distribution. Although commercially sterile products are known as canned food, the products may be in cans, glass jars, plastic containers, laminated pouches, paperboard ontainers etc. that are sealed to prevent the entry of microorganisms. Canned products are often referred to as low-acid canned foods (LACF) or acidified low-acid foods depending on the pH.

 Yes, we have 100% water and pressure test before delivery, there is X-ray inspection for all chambers.

Of course. After your purchase, we will send you all documents including all machinery general drawing, pipes & instruments drawing, foundation drawing, quality certificate, certificate of origin, and operation manual, etc.

Of course. Just tell us your country and schedule, we will pick you up to our factory. If you want to visit our operation site, then it need to make an appointment in advance, we will arrange you to visit the site nearest to you. 

After customers’ machinery is in place, we’ll arrange our engineer to go to user’s factory and give you the installation guidance and commissioning when we get the installation advice from customers.

Usually the warranty period of our equipment is 12 months after the B/L date (except spare parts) . We can negotiate with each other under special circumstances.

The sterilization system is paramount for ready meals products. These generally include additional groups of food components (such as cooked meat or fish, vegetables and/or starchy foods). The ready meals must be as much appetizing in the plate and they are in the mouth, or as shown on the packaging.

Ready-to-eat food products turned into one of the few industries that witnessed a surge in immense demand during the coronavirus pandemic and it is being considered as the closest alternative to regular food, which can be consumed at any time (such as during breakfast, lunch, or dinner).

Innovaster has a long track record in helping processors developing quality ready meals, capturing quality, nutrition and taste. We offer a variety of coating, frying, freezing, filling, closing, in-container-sterilization, and x-ray solutions to stay ahead of your competition.

Cooked ready meals are generally canned and must be sterilized for preservation and consumption over 2 to 3 years. The Water Spray and Air/Steam back-pressure processes are fully effective to preserve flavors and the nutritional qualities of such products.

Fresh ready meals are pasteurized with a rather short DLC (best-before date). This kind of food is generally packaged in small containers, or in flexible pouches. The process recommended in this case is heat treatment in static mode.

We develop tailor-made solutions for every step in the process of ready to eat/drink in containers or fresh cooked/caterers meals.

Canned seafood process is a relatively modern technology which enables people to preserve food in an edible condition under a wide range of storage conditions for long periods - from a few months to several years. Essentially, the process involves hermetically sealing the food in a container, heat 'sterilising' the sealed unit and cooling it to ambient temperature for subsequent storage.

Innovaster has partnered to offer the high quality machinery including seaming machines,grading machines,separators,fillers,retorts,and packing machines etc. to meet the increasing demands of lowering production costs and offering products that will help them differentiate them in the market.

It should be noted that, canning line should be designed so that the retorts, can driers, and labelling and packing sections are well removed from the raw fish handling sections because of the danger of leaker contamination.

Differences in can dimension, filled volume and type of sterilization equipment affect the heat penetration rate, temperature and time required for sterilization process in canned seafood.

The retorts are controlled by automatic devices, and detailed records are kept of the time and temperature treatments for each lot of processed cans. At the end of the heating cycle, the cans are cooled under water sprays or in water baths to approximately 38 °C (100 °F) and dried to prevent any surface rusting.

It is suggested that sterilization of canned seafood is recommended to be done at 121°C for 20 minutes with regards to the nutritional content of the final product, particularly the protein content.

Canned meat provides high-quality, protein-rich food that is stable at ambient temperatures .

Canned meat products include whole muscles, meat stews, luncheon meat, sausages, sauces with meat pieces, and paste products.

Meat Canning is a great method to preserve and extend shelf life and is essentially includes three main operations: can filling, exhaustion, and heat treatment.

Products are prepared by hermetically sealing (preventing the escape or entry of air) the product in a container (usually tin coated steel cans) and thermally processed to destroy spoilage microorganisms. Canned meat products also called thermally processed products may be grouped into two categories: sterilized products and pasteurized products. Sterilized products must be heated to reach an internal temperature of at least 101 °C (heating temperature of 121 °C) and are shelf-stable. In commercially sterile canned meat products, all viable microorganisms including spores be either destroyed or rendered dormant. Canned products are processed in retort cooker that operates under 12–15 psi pressure. Recently metal cans have been replaced by retort pouches i.e., laminated multi-layer, flexible pouches which can withstand high temperature and pressure processing. These laminated pouches act as barrier to gases and moisture. Foil-laminated retort pouches costs less and are lighter in weight enabling easy distribution and marketing with faster processing time.

Pet food is a specialty food for domesticated animals that is formulated according to their nutritional needs. Pet food generally consists of meat, meat byproducts, cereals, grain, vitamins, and minerals

It is made by mixing recipe ingredients together and cooking them within the can, tray or pouch. The food in the container then remains sterile for the shelf life of the product or until opened. These products can be in the form of chunks in gravy, sauce or jelly, loaf or mousse.

The manufacturing process entails grinding and cooking the flesh and flesh byproducts. Next, the meat is mixed with the other pet food ingredients, and if the recipe requires, the mixture is shaped into the appropriate forms. The finished product is filled into containers and shipped to distributors.

• Ingredient selection

• Ingredient weighing and preparation

• Sealing and cooking

• Cooling and labelling

• Storage and distribution

As clients demands have evolved, we have welcomed this with open arms by diversifying longstanding product lines.

Infants and toddlers can enjoy safe, nutritious and tasty foods in a variety of container types and sizes.

Baby food production is a rapidly developing category worldwide and focus on health and fitness, organic, ethical and sustainable products, as well as fortification with functional ingredients to support immune systems, aid sleep and reduce risk of allergies, for example, are major trends that places high demands on your production and product innovation.

Our optimal solutions unleash your product innovation and enable you to produce a wide range of baby foods such as infant formula and ready-to-drink products.

The canning of fruits and vegetables is a growing, competitive industry and made up of establishments primarily engaged in canning fruits, vegetables, fruit and vegetable juices; processing ketchup and other tomato sauces; and producing natural and imitation preserves, jams, and jellies.

Vegetables canning is used to be involved into the following steps as common:

•Preparation –

The principal preparation steps are washing and sorting.

• Peeling And Coring （can be optional)

• Filling

• Exhausting

The objective of exhausting containers is to remove air so that the pressure inside the container following heat treatment and cooling will be less than atmospheric.

• Sealing 

In sealing lids on metal cans, a double seam is created by interlocking the curl of the lid and flange of the can. Many closing machines are equipped to create vacuum in the headspace either mechanically or by steam-flow before lids are sealed.

• Heat Sterilization 

During processing, microorganisms that can cause spoilage are destroyed by heat.

• Cooling 

After heat sterilization, containers are quickly cooled to prevent overcooking.

• Labeling And Casing 

After the heat sterilization, cooling, and drying operations, the containers are ready for labeling. Labeling machines apply glue and labels in one high-speed operation. The labeled cans or jars are the packed into shipping cartons.

We are dedicated to driving improvements in turnkey solutions design for can vegetables, and our machinery are used around the globe in processes where quality, safety and adherence to service are crucial.