Retort sizing can be a complicated and confusing process. It is important to consider all manufacturing variables to ensure that you will have the correct number of retorts for your facility and have the flexibility to make changes and/or expand in the future. DWC FoodTech use an interactive model that takes into account projected units produced, line speeds, shift details and other production parameters in order to calculate both the size and required number of retorts in order to meet your production needs. Additionally, changes to the heating times and temperatures for different products, packaging or other process parameters can also be taken into consideration to assess their effect on the size and number of retorts that is required.

Retort sizing - click to expand Retort sizing - click to expand
Parameters for calculation of Proessing Time or Target F value - click to expand Parameters for calculation of Proessing Time or Target F value - click to expand

For assistance with sizing your retorts please contact us.