Good maintenance is the best way to ensure food safety and avoid unexpected costs. Food and beverage sterilization equipment require simple maintenance, but proper maintenance is essential to prevent[...]
Controlling the temperature in the retort is an essential task that should be performed regularly. Undesired temperature variations may lead to a loss of quality and food safety problems, so it is[...]
There are multiple alternatives for sterilizing food in retorts, although they all have in common the use of steam generated by a boiler. The ways in which the retort uses the steam and the[...]
Sterilizing a food product in a retort is intended to stop microbial growth for a period of time. But as a thermal process, it also cooks the product and this is why the design of the retort recipe [...]
Retort itself is one of the most reliable equipment within food industry with usual low to nil maintenance costs. However, a lack of preventive maintenance could lead to big headache in a few years[...]
Autoclaves are high risk equipment. The most serious risks come from uncontrolled release of stored energy, which happen when safety critical parts fail. This can cause violent ejection of[...]
After some years of investment reduction, the canning industry strikes back on R&D activity looking for new food formula and new presentations. The packaging manufacturers are also encouraging the[...]
The digital world coming along with Industry 4.0 plays a key role to step up safety in the food production and distribution chain. At SURDRY, we envision a “Quality Food Highway” where all toll gates[...]
After 12 years of 24/7 heavy duty and 26.000 retort cycles, we are supplying the first spare drum for Surdry Rotary Retort AR-174-E, a giant size model which accommodates 4 baskets or stacks of[...]
What is an autoclave? In Surdry, we will answer to 'What is an autoclave or a retort?' It is a hermetic metallic vessel, cylindrical, vertical or horizontal, prepared to work under internal pressure.[...]