Global Solutions for the Food Industry
Working Principle Low-temperature liquid freezing technology, also known as immersion freezing or liquid fresh-locking freezing, adopts food-grade low-temperature heat transfer
1. Confirm Retort Effective Volume First First check the effective working volume of your retort (not the total outer volume).
To judge whether retort sterilization is fully completed by physical parameters, three core indicators must reach and stay at the
The loading quantity and stacking method of products in the retort are key factors that directly determine sterilization efficiency, product
For food manufacturers using retort sterilization equipment, confirming whether the product sterilization process is fully finished is critical to food