Retort Pouches
A practical route for prepared foods, sauces and meat products packed in heat-resistant flexible pouches.
1. Filling2. Sealing3. Loading4. Retort5. Cooling6. Drying7. Packing
CHOOSE BY PRODUCT AND PACKAGE
Sterilization, Cooling & Packaging Solutions
The thermal process must be selected together with the food recipe, package material, required shelf life and throughput. Start with the product and package, then combine suitable filling, closing, thermal-treatment, cooling and packing equipment.
SHARE PRODUCT & PACKAGE DETAILS →PRODUCT & PACKAGE PATHWAYS
Different Package Formats Need Different Processing Routes
Canned Foods
Combine dosing, can closing, retort sterilization and inspection around the can size and product.
1. Dosing2. Can Closing3. Inspection4. Retort5. Cooling6. Drying7. Cartoning
Glass Jars & Bottles
Configure filling, capping, thermal processing and controlled cooling for glass containers.
1. Filling2. Capping3. Inspection4. Pasteurizing / Retort5. Cooling6. Labelling
Ready Meals in Trays
Match tray filling and sealing with pasteurization, retort or chilled distribution requirements.
1. Portioning2. Tray Filling3. Sealing4. Thermal Treatment5. Cooling6. Inspection
Vacuum-Packed Meat & Prepared Food
Protect chilled or cooked products with vacuum packaging, optional thermal treatment and cooling.
1. Preparation2. Vacuum Packing3. Cooking / Pasteurizing4. Cooling5. Drying6. Inspection
Sauces, Soups & Liquid Foods
Select filling, closing and thermal treatment equipment around viscosity, particulates and package format.
1. Preparation2. Filling3. Sealing4. Thermal Treatment5. Cooling6. Packing
FOUR ESSENTIAL INPUTS
Define the Process Before Selecting Equipment
01
Product & pH
Product composition and pH influence the required thermal process.
02
Package Format
Container material, dimensions and closure determine handling and loading.
03
Shelf Life
Ambient, chilled or frozen distribution requires different process validation.
04
Throughput
Batch size, cycle time and shifts determine equipment quantity and automation.
Food safety note: The pathways shown are equipment-planning references. Actual thermal-process parameters must be validated by a qualified food-process authority for the product, package and target market.
EQUIPMENT MODULES
Build the Complete Downstream Process
EXPLORE EQUIPMENT
Filling & Dosing
Select filling and dosing systems around viscosity, particulates, temperature and pack format.
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Sealing, Capping & Closing
Match the closing method to retort pouches, trays, vacuum bags, cans or glass containers.
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Retort Sterilization
Batch retorts and supporting systems configured around the validated thermal process and package.
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Pasteurizing & Cooking
Thermal treatment options for chilled foods and products that do not require full retort processing.
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Cooling & Drying
Controlled cooling and surface drying prepare packages for inspection, labelling and cartoning.
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Inspection & Product Safety
Seal checks, metal detection, weight control and traceability stages can be added as required.
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Primary & Secondary Packaging
Vacuum, thermoforming, labelling, cartoning and end-of-line options for finished products.
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Tell Us About Your Food and Package
Share the food product, package material and size, required shelf life and throughput. We will use these details to outline an equipment combination and identify any further process information needed.