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Retort Control in the Food Industry

using the C360

Product Application Guide

AG/RCP–007_2

Fig. 1 Horizontal and Vertical Retorts

1.623

108.6

11.35

C360

Multi-Recipe

Profile Controller

11.82

Steam

Steam

C360

Multi-Recipe

Profile Controller

C360

Multi-Recipe

Profile Controller

C360

Multi-Recipe

Profile Controller

Current to
Pressure
Converter

Current to
Pressure
Converter

Current to
Pressure
Converter

Retransmission
Output to
Recorder

Retransmission
Output to
Recorder

1
2
3
...
»

Содержание C360

Страница 1: ...08 6 11 35 C360 Multi Recipe Profile Controller 1 1 8 2 Steam Steam C360 Multi Recipe Profile Controller C360 Multi Recipe Profile Controller C360 Multi Recipe Profile Controller Current to Pressure Converter Current to Pressure Converter Current to Pressure Converter Retransmission Output to Recorder Retransmission Output to Recorder ...

Страница 2: ...low the operator to see displayed information from a distance This information includes process variable in the upper display red LEDs and control set point green LED s in the center display The lower multifunctional display provides the following information program number and segment running time remaining in the current segment and output in The controller also includes status indicators secret...

Страница 3: ...ile product and 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...

Страница 4: ...ictly manual functions Venting Period Venting the retort is the first step in the cooking cycle and takes place after the door or cover is screwed 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 star...

Страница 5: ...gh the retort whilst maintaining 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 ar...

Страница 6: ...ated 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 Cooling Water Manu...

Страница 7: ... 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 sufficiently to prevent it f...

Страница 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 ...

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