Temperatures of over 100°C are required to produce fully canned food. These temperatures cannot be reached in an open kettle as the water boils beforehand.
This means that an autoclave is required when sterilizing fully canned food above 100°C. Due to the intense heating, the pressure in the tin increases during the cooking process, so that in addition to the steam pressure, a pressure independent of the temperature must be applied from the outside – the so-called counter-pressure – so that the tin is kept in its original shape throughout the entire heating time.
At a cooking temperature of 110°C, a total pressure in the autoclave of at least 1.3 to 1.5 bar is required. Most containers can withstand an external pressure of 2.5 bar, even when cold, if they are sufficiently full. With sensitive containers, the counterpressure must be adapted very precisely to the temperature in order to avoid deformation.
With the KORIMAT, precise control of this back pressure is child’s play thanks to the innovative technology.