Sterilization of canned fruits and vegetables: DTS sterilization solution

We can provide retort machines for canned fruits and vegetables for canned food manufacturers such as green beans, corn, peas, chickpeas, mushrooms, asparagus, apricots, cherries, peaches, pears, asparagus, beets, edamame, carrots, potatoes, etc. They can be stored at room temperature for long periods of time and have a stable shelf life.

The sterilization equipmentused for canned fruits and vegetables must be able to prevent the growth of naturally occurring bacilli and microorganisms in the fruits and vegetables, and to maintain the natural flavor, nutritional value, and vitamins of the fruits and vegetables, as well as their original texture, while ensuring the sterilization effect.

Static retorts are usually used for canned fruits as well as vegetables, but in the case of tightly packed products where heat does not penetrate easily, a rotary retort is recommended in order to achieve optimal heat penetration in the cans.

DTS rotary retort: It is a very effective way of sterilization treatment by attaching the rotary function on the basis of the common sterilization method, which makes the heat penetration effect of the product better and the heat distribution more uniform.

Canned fruits and vegetables are usually packaged in tinplate cans, which are rigid materials, and need to avoid collision andl accurate pressure control when sterilizing, so we recommend using our steam-type rotary retort to connect with our automated sterilization production line for supporting the use of automated sterilization production line using automatic loading and unloading systems and carts for automatic loading and unloading, to avoid manual operation caused by the bumping, reducing the labor intensity of workers, making production more convenient. Reduce the labor intensity of workers, so that the production is more convenient. Steam rotary retort makes the product heat distribution more uniform, heat transfer effect is good, improve the product sterilization effect.