ABB C1960 제품 적용 매뉴얼 - 페이지 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