ABB C1960 Product Application Manual Download Page 1 | Manualshive

Page: 1 / 8

ABB C1960 Product Application Manual Download Page 1

Fig. 1 Horizontal and Vertical Retorts

Steam

Steam

Current to

Pressure

Converter

C1960

Controller/Recorder

C1960

Controller/Recorder

C360

Multi-Recipe

Profile Controller

Steam

Control

Valve

Steam

Control

Valve

Current to

Pressure

Converter

Current to

Pressure

Converter

Pressure

Control

Valve

Current to

Pressure

Converter

Pressure

Control

Valve

11.35

Gauge

Pressure

Transmitter

Retort Control in the Food Industry

using the C1960

Product Application Guide

AG/RCP–006_2

1
2
3
...
»

Summary of Contents for C1960

Page 1: ...360 Multi Recipe Profile Controller Steam Control Valve Steam Control Valve Current to Pressure Converter Current to Pressure Converter Pressure Control Valve Current to Pressure Converter Pressure Control Valve 11 35 Gauge Pressure Transmitter Retort Control in the Food Industry using the C1960 Product Application Guide AG RCP 006_2 ...

Page 2: ...cess requirement A guaranteed process ramp is provided as part of the C1960 profile This feature is useful in situations where steam fluctuations may occur For example when ramping the process to the desired temperature set point the guaranteed process ramp tries to ensure that the process keeps pace with the rising set point If it cannot the set point ramp is delayed until the process is within t...

Page 3: ...nd uniform quality Processing is done in batches using a cylindrical pressurized vessel called a retort Retorts are classified as either vertical or horizontal depending on the position of its long axis A vertical retort is loaded from the top whereas a horizontal retort is loaded from one end In either retort type the canned product is cooked by one of two processes Steam cooking for product stor...

Page 4: ...ed down tightly on the loaded retort Its purpose is to eliminate the air in the retort Steam is used to purge the air from the retort in order to obtain a steam only atmosphere It is important to get the air out of the retort before the cooking period starts because air due to poor heat conductivity acts as an insulator preventing the canned product from being adequately cooked Proper venting is a...

Page 5: ...aintaining retort pressure at the value attained during cooking by introducing pressurizing air When can internal pressure has dropped to a safe value indicated by the temperature of the cooling water leaving the retort dropping to a desired value blowdown can take place without the threat of can damage Water Cooling Period In order to increase retort production small cans are removed from the ret...

Page 6: ...t 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 C1960 Con...

Page 7: ...lly Raise to Cook Temperature Period The period in which the water is heated from initial temperature to cook temperature is referred to as the raise to cook period and should be kept to a minimum to prevent overcooking The Cook Period Both temperature and time are critical for the same reasons as outlined in steam cook The Pressure Cool Period The internal jar pressure must be lowered sufficientl...

Page 8: ...ounty Line Road Warminster PA 18974 USA Tel 1 215 674 6000 Fax 1 215 674 7183 ABB has Sales Customer Support expertise in over 100 countries worldwide www abb com The Company s policy is one of continuous product improvement and the right is reserved to modify the information contained herein without notice Printed in UK 12 03 ABB 2003 ...

Reviews:

No comments