75l 100l 150l High Pressure Food Counter Pressure Retort Sterilizer For Bottled Canned Food
Counter Pressure Retort Sterilizer Parameter
| Model | S75 | S100 | WB75E | WB100E | WB150E |
| Sterilization method | Steam | Steam | Steam & Water bath | Steam & Water bath | Steam & Water bath |
| Chamber Volume | 75L | 100L | 75L | 100L | 150L |
| Processing capacity | 25kg/batch | 40kg/batch | 25kg/batch | 40kg/batch | 65kg/batch |
| Basket size | Ø370mm*540mm(one) | Ø370mm*360mm(two) | Ø370mm*540mm(one) | Ø370mm*360mm(two) | Ø470mm*360mm(two) |
| Inner barrel size | Ø400*600(mm) | Ø400*800(mm) | Ø400*600(mm) | Ø400*800(mm) | Ø500*800(mm) |
| Working Temperature | 80-125℃ |
| Working Pressure | 0.15-0.2Mpa |
| Rated Power | 4.5KW | 4.5KW | 6KW | 12KW | 15KW |
| Voltage | 220V | 220V | 220V | 380V | 380V |
| Overall dimension | 720*890*1100(mm) | 720*900*1330(mm) | 665*890*1100(mm) | 665*890*1520(mm) | 765*990*1560(mm) |
The working principle of the counter pressure retort sterilizer is as follows:
1. Product loading: First, the product to be processed (usually canned food, vacuum-packed or bottled food, etc.) is loaded into the processing chamber of the counter pressure retort sterilizer. Make sure the sterilization chamber is well sealed.
2. Heating and pressurizing: After the product is loaded into the sterilizer, the counter pressure retort begins to heat. The temperature and pressure in the sterilization chamber are also increasing. This provides the necessary conditions for sterilization under high temperature and pressure.
3. Sterilization time: After reaching the required high temperature and high pressure conditions (usually between 121°C and 135°C, and the pressure range is 0.7 to 1.2 MPa), the product will be kept under these conditions for a specified period of time. This period of time allows the high temperature and high pressure to completely kill microorganisms, including bacteria, spores, yeast and viruses.
4. Decompression: After the specified sterilization, the counter pressure retortsterilizer will gradually reduce the internal pressure by decompression and spraying water. This allows the pressure in the chamber to return to normal levels.
5. Take out the product: After the decompression is completed, the sterilization chamber can be opened to take out the sterilized products. These products should now be sterile, and the products in the package are no longer susceptible to microbial contamination.
The working principle of the counter pressure retort sterilizer is based on high temperature and high pressure treatment, which effectively eliminates microorganisms in the product, prolongs the shelf life, and maintains the product quality and taste. The sterilization pressure and sterilization time of different foods are different, and appropriate adjustments should be made according to different products.
Counter Pressure Retort Sterilizer Product
Counter Pressure Retort Sterilizer Application
Counter Pressure Retort Sterilizer Structure
Counter Pressure Retort Sterilizer Part 
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75l 100l 150l High Pressure Food Counter Pressure Retort Sterilizer For Bottled Food Images
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