ABB C1960 Manual de aplicación del producto - Página 6
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Retort Control in the Food Industry using the C1960
The Retort Process –
Water Cooking
Product in glass jars is processed in a water-filled retort that is heated with steam. The
topmost jars must be covered by 4 to 6 inches of water throughout the cycle and the
water must be agitated to provide uniform cooking. Good agitation of the heated water
is attained by introducing air into the steam supply line to create a bubbling action.
To ensure that the jar lids remain tightly sealed, the retort pressure is maintained slightly
higher than internal jar pressure. Pressurizing the retort also means that cooking
temperatures in excess of 100°C (212°F) can be achieved.
Fig. 5 Ancilliary Control Capabilities
Cooling Water
AG/RCP–006_2
C1960
Controller
Manual By-pass
Hand Valve
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