Vertical Retort

• 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.

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  Cans

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  Retort Pouches

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  PP/PET Bottles