The Water Immersion Retort uses preheated water from a top storage tank to rapidly flood the sterilization chamber, ensuring quick and uniform heat transfer. Continuous high-flow water circulation guarantees even temperature distribution, consistent sterilization results, and reduced processing time — all while minimizing energy and water losses.
A wide range of food products, especially those that benefit from immersive heating, rapid processing, and uniform thermal treatment — including products like sauces, gravies, and braised foods.
The Water Immersion retort follows a controlled, multi-phase batch process:
Water Superheated in Tank: Heated up to 135°C in top storage vessel.
Hot Water Pumped to Retort: Rapid transfer from tank to retort chamber
Products submerged in hot water for sterilization.