Cooking_-_Retort_Continuous |
Cooker_Rotary_FMC_PhotoCrateless Retort – Canned Products, Retort System, Continuous

Industry: Fruit and Vegetables (3114) Meat (NAICS 3116)

NAICS process:


311421 Canned Fruit and Vegetables

311422 Canned Specialty Products

311612 Meat Processed from Carcasses


Process Brief: Canned products are sterilized by heat after they are sealed


Energy source: Steam/Natural Gas


Energy Intensity: 100-300 Btu/lb


Retort systems sterilize canned products after they are sealed. A continuous crateless retort system is basically a group of batch retort ovens. Loading and unloading of the ovens is coordinated to achieve a continuous operation. Large-scale factories may have 100 retort ovens, although continuous processing can be achieved with as few as four ovens.







FMC FoodTech Chicago

200 East Randolph

Chicago, IL 60601

Telephone: 312-861-6000


Web site:





Source: Overview GRI-03/0075; FMC Photos and graphics from,411kb).pdf 3/2007;

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