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Help CenterWater Spray Retort/Autoclave/Sterilization Retort for Sauces and Condiments/packaging Pouches, Plastic Bottles, Glass Bottles and Aluminum Cans
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Sterilization Method: Spray Type
Applicable Scope: Sauces and Seasonings
Inner Chamber Size: 800
Inner Diameter: 1000 mm
Rated Power: 5 kW
Outer Dimensions: 32 × 17 × 29
Cylinder Length: 1600 mm
Voltage: 380 V
Products such as hot pot bases, chili sauces, seasoning pouches, and compound sauces may contain high salt content, but for shelf-stable storage and longer shelf life, choosing the right retort system has become increasingly important for food manufacturers.
Especially for pouch-packed seasonings, insufficient sterilization may cause swelling, oil separation, discoloration, or affect product quality during transportation and storage.
For these products, DTS recommends using a spray retort system for thermal sterilization.
A spray retort uses circulating hot water to evenly distribute heat around the packages, helping improve seasoning sterilization consistency while minimizing impact on product color, aroma, and texture.
One customer producing spices and compound seasonings reported clear improvements after introducing the DTS spray retort:
✔ More stable product color
✔ Better package integrity
✔ Shelf life extended to over 6 months
✔ Higher production efficiency
For food manufacturers, choosing suitable thermal sterilization equipment is not only important for food safety, but also for stable product quality and market competitiveness.
As quality requirements continue to rise in the seasoning industry, spray retort systems are becoming an important part of modern seasoning production.
The listed price serves as a deposit. Before placing an order, please be sure to contact us to discuss your detailed requirements and obtain an accurate quote, thereby avoiding any unnecessary complications.
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