Retort Control in the Food Industry using the C360
AG/RCP-007_2
6
The Retort Process –
Water Cooking
Product in glass jars is processed in a water-filled retort that is heated with steam. The
topmost jars must be covered by 100 to 150mm (4 to 6in.) of water throughout the
cycle and the water must be agitated to provide uniform cooking. Good agitation of the
heated water is attained by introducing air into the steam supply line to create a bubbling
action.
To ensure that the jar lids remain tightly sealed, the retort pressure is maintained slightly
higher than internal jar pressure. Pressurizing the retort also means that cooking
temperatures in excess of 100
°
C (212
°
F) can be achieved.
Cooling Water
Manual By-pass
Hand Valve
108.6
C360
Multi-Recipe
Profile Controller
Fig. 5 Ancilliary Control Capability
