In-container sterilisation is the process of killing micro-organisms, that are present in all food, dairy and pharmaceutical products, by means of heating the product, that is in a hermetically sealed container (can, bottle, jar, pouch, etc.), to a predetermined lethal temperature and holding it for a specific amount of time. By doing so, the product becomes sterile and "shelf stable" and will not be spoiled by living micro organisms.
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Hydromatic - Continuous Hydrostatic Steriliser |
 The Stork Hydromatic continuous steriliser consists of four or more towers or “legs”, each with a height of up to twenty meters. The first leg serves as a preheating section, in which a hydrostatic column serves as an inlet lock. The second tower comprises the sterilising section, where the product is heated to the requisite sterilisation temperature with the help of steam or superheated water. After leaving the sterilising section, the product carrier ascends through the hydrostatic cooling leg. With the pressure gradually decreasing and the product gradually cooling, spray water jets provide additional cooling. Finally, the cooling cycle is completed in the fourth tower at atmospheric pressure. |
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ICS Systems 
