The retort manufacturer that created the groundbreaking Steam Water Spray (SWS) technology in the 1980s now brings another pioneering technology to the industry. Surdry’s Continuous Sterilizer reduces steam consumption by up to 50% while reducing costs and increasing efficiency in food and beverage processes.
.png?width=566&height=299&name=Surdry-4K-Tratado%20(4).png)
Surdry boasts a rich history of commitment to providing retort solutions that enhance food and beverage sterilization processes while meeting evolving market demands. In the 1980s, the company introduced the groundbreaking Steam Water Spray (SWS) technology, a solution that significantly reduced water waste, resulting in substantial cost savings for manufacturers.
Surdry once again leads the industry with another pivotal innovation. The company’s new Continuous Sterilizer technology offers remarkable steam consumption savings of up to 50% compared to batch retorts, promoting cost savings and more sustainable operations. With patents secured in Europe and the U.S., this unique solution can simultaneously process diverse package types and sizes, including cans, jars, pouches and more. This feature allows food manufacturers to increase efficiency and expand their businesses.
Surdry General Manager Sergio Bertomeu explains that the Continuous Sterilizer technology enables food processing through its loading and conveying system, utilizing baskets or trays capable of handling various container sizes as per customer preference, either rigid or flexible. The food product travels through the system along the sterilizer tunnel, receiving the required heating or cooling treatment at each thermal station. Bertomeu highlights that each station maintains a constant temperature, with complete insulation to prevent temperature transfer between them.
“Energy consumption is the main lever of differentiation compared to conventional retorts. Our innovative Continuous Sterilizer conserves up to 50% of the energy typically required for steam generation,” he says. “The process is designed to even recycle the heat extracted during product cooling back to the heating section, resulting in additional energy savings.
Flexible thermal processing for various formats
Bertomeu further explains that the entry time to the sterilizing equipment is determined by the speed of food or beverage packaging, allowing access to each load batch at intervals of up to five minutes — lower than the average time of batch retorts.
“Reducing the time between packaging and sterilization has an enormously positive effect on the quality and safety of food,” says Julian Stauffer, CEO of Surdry North America, Surdry’s U.S.-based partner. “This is especially important at a time when people are increasingly concerned about consuming healthier, higher-quality food.”
Entry and exit lines, including robotic loading and unloading systems, can be uniquely designed to accommodate any container type, ensuring that plant occupancy remains significantly lower compared to batch retorts’ loading and unloading systems. This adaptability empowers food manufacturers to switch between different packaging materials, diversify product offerings and adapt to market trends, which emphasizes a growing commitment to sustainability in production practices.
“The Continuous Sterilizer is the culmination of nearly a decade of testing and validating various designs, thermal insulation technology operation processes and mechanical components. These components, such as doors, airlocks and tray transport lines, endure extreme pressure and temperature conditions,” Bertomeu says. “We are very proud of our Continuous Sterilizer solution and look forward to seeing our customers reap the benefits.”
To learn more about Surdry’s Continuous Sterilizer, click here or contact SNA’s team at sna@surdry.com.