Continuous Sterilizer

Surdry’s Continuous Sterilizer reduces steam consumption by up to 50% while reducing costs and increasing efficiency in food and beverage processes.

Surdry Na Pr Image

This content was written and submitted by the supplier. It has only been modified to comply with this publication’s space and style.

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 Steam Water Spray (SWS) technology, a solution that significantly reduced water waste, resulting in substantial cost savings for manufacturers.

Surdry 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 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.” 

Fill out the form below to request more information about Continuous Sterilizer
Special Report: Essential tools for effective sanitation
Today’s food processors are faced with an ongoing labor shortage and pressure to increase production to meet market demands. That means less downtime for cleaning while adhering to strict food safety guidelines. How can a manufacturer overcome these hurdles to stay profitable?
Read More
Special Report: Essential tools for effective sanitation