A water immersion retort specifically designed for vacuum-packaged meat products has recently been launched. It offers customized solutions to problems like uneven heating, packaging deformation and flavor loss during sterilization, providing a new option for meat enterprises to improve production efficiency and product quality.
The retort’s core liquid flow switching technology adjusts water flow direction flexibly, creating uniform water flow at any vertical or horizontal position. This ensures water covers every vacuum package, including those in the center of stacked trays, eliminating sterilization dead zones and avoiding safety risks from incomplete local sterilization. Meanwhile, water buoyancy balances the internal and external pressure of vacuum bags under high temperatures, reducing packaging deformation and breakage, and lowering product rejection rates.
For vacuum-packaged meat like braised products or minced meat, the retort’s rotating stirring function helps high-viscosity meat heat up quickly, ensuring even temperature distribution between the center and surface even for large meat pieces. Its “high-temperature short-time” mode starts sterilization with preheated hot water, and with steam temperature compensation, it rapidly sterilizes in the 110-135℃ range to eliminate pathogenic bacteria like Listeria. It also shortens high-temperature exposure time, reducing tough meat and flavor loss while extending shelf life.
Made of 304 stainless steel, the retort is easy to clean and resistant to oil residue. Its horizontal structure with adjustable trays fits different vacuum bag sizes. PLC automatic control supports parameter presets and remote monitoring for easy operation and production traceability, while the hot water recovery system reduces energy consumption, suitable for enterprises’ mass production needs.
Post time: Nov-14-2025