Vertical SS Canning Retorts

Conventional canning, also known as retort processing, is the process in which food is hermetically sealed in a container, often a tin canister or glass jar, which is then commercially sterilized to effectively kill spoilage and pathogenic microorganisms and to preserve nutrition and quality of foods.The operational principle of the vertical model is quite simple. For the horizontal models, it is more complex. For vertical retorts, the shell is filled with process water, and some degree of preheating this water takes place before the baskets of product are lowered into the sterilizer.Retorts are classified as either vertical or horizontal, depending on the position of its long axis. A vertical retort is loaded from the top whereas a horizontal retort is loaded from one end. Steam cooking is done in a steam atmosphere devoid of air and water cooking is done in steam heated water.