Advertisement
Quick Links
Product Application Guide
AG/RCP–007_2
Current to
Pressure
Converter
C360
Multi-Recipe
Profile Controller
Steam
C360
Multi-Recipe
Profile Controller
Fig. 1 Horizontal and Vertical Retorts
Retort Control in the Food Industry
Retransmission
Output to
Recorder
Steam
using the C360
C360
Multi-Recipe
Profile Controller
Current to
Pressure
Converter
Retransmission
Output to
Recorder
C360
Multi-Recipe
Profile Controller
Current to
Pressure
Converter
Advertisement
Related Manuals for ABB C360
Summary of Contents for ABB C360
- Page 1 Retort Control in the Food Industry Product Application Guide using the C360 AG/RCP–007_2 C360 C360 Multi-Recipe Multi-Recipe Retransmission Profile Controller Output to Profile Controller Recorder Current to Pressure Converter Current to Pressure Converter Retransmission Output to Recorder Steam C360 Multi-Recipe...
-
Page 2: Features And Benefits
Retort Control in the Food Industry using the C360 AG/RCP-007_2 Why Use the C360? ensures high quality retorting and increases productivity. Features making it C360 ideal for retorts include: Automatic temperature control for increased production and operational efficiency. Up to twenty set point profiles, including guaranteed ramp and soak with individual hysteresis for precise temperature profiles and improved product quality. - Page 3 Retort Control in the Food Industry using the C360 AG/RCP-007_2 The Application Much of the food consumed each year is preserved by packaging it in hermetically- sealed containers in a process known as canning. One of the most important steps in the canning of foods is 'thermal processing', more commonly referred to as the retorting operation.
-
Page 4: The Retorting Process - Steam Cooking
Retort Control in the Food Industry using the C360 AG/RCP-007_2 The Retorting The cooking sequence is similar in both vertical and horizontal retorts: • Load retort with canned product Process – • Lock cover or door Steam Cooking • Vent the retort •... - Page 5 Retort Control in the Food Industry using the C360 AG/RCP-007_2 The Cook Period This period is essential in order to cook the product thoroughly, thereby destroying any organisms that could later spoil it. These organisms, called spores, are able to withstand several hours of atmospheric boiling water temperature, but are destroyed in a short time at a temperature of 116 to 121°C (240 to 250°F).
-
Page 6: The Retort Process - Water Cooking
Retort Control in the Food Industry using the C360 AG/RCP-007_2 The Retort Process – Product in glass jars is processed in a water-filled retort that is heated with steam. The topmost jars must be covered by 100 to 150mm (4 to 6in.) of water throughout the Water Cooking cycle and the water must be agitated to provide uniform cooking. - Page 7 Retort Control in the Food Industry using the C360 AG/RCP-007_2 Preheat Period During the first cycle, the vertical retort is filled with water prior to loading the jars. On subsequent cycles, the water used to cool down the last batch remains in the retort.
- Page 8 ABB has Sales & Customer Support The Company’s policy is one of continuous product improvement and the right is reserved to modify the expertise in over 100 countries worldwide information contained herein without notice. www.abb.com Printed in UK (12.03) © ABB 2003 ABB Limited ABB Inc.