CRATELESSRETORTCHECKLIST.doc.docVIP

OVERVIEW Loading Crateless retorts do not use any retort baskets or crates. In every system, the empty retort is filled with “cushion” water. Cans moving on an overhead conveyor are diverted mechanically from the conveyor, into the retort through a horizontal door at the top. The cans “free fall” into the water (which prevents damage) and accumulate in a random, “jumble loaded” configuration inside the vessel. Venting / Removal of “cushion water” Once the vessel is full the top door is closed and pressurized steam is introduced into the vessel. This steam is used to expel the “cushion” water through the drain/vent. The opening for the drain/vent is located at the bottom of the retort. The steam is introduced into the vessel through the top. (Note: the retort may or may not be equipped with a steam spreader ring.) After running the steam for several minutes all of the cushion water is removed (by force of the steam pressure). Once all of the water is removed the timing for the venting of the retort begins. Removal of the water may be confirmed by the emission of steam from the vent outlet or a site glass or electronic leveler. The firm should have a scheduled process that specifies the times and temperatures for this venting procedure. Cooking Once the vessel is exhausted (for a minimum time designated in the vent schedule), the vent is closed. At this point the retort will achieve process temperature. Most vent schedules will require this process temperature to be held for a minimum time period before the thermal process (cook step) can begin. During the initial heating period at the beginning of this cycle, large amounts of condensate will collect in the bottom of the vessel. This is due to steam condensing on the cold cans, during the initial heating. At this stage condensate removal is conducted by a variety of possible means including a drain, a steam trap (which will open periodically) or a condensate bleeder. The operator should have a way to confirm t