Cooking_-_Retort_Continuous |

Crateless 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.

Cooker_Rotary_FMC_Graphic   Cooker_Rotary_FMC_Text (1)


FMC FoodTech Chicago

200 East Randolph

Chicago, IL 60601

Telephone: 312-861-6000

Web site:

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