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    Our Retort options

    Water Spray Retort

    Water Spray Retort

    Water Spray Retort

    What is Water Spray Retort machine?

    DTS Water Spray Retorts heat and cool the temperature through the heat exchanger, so steam and cooling water will not contaminate the product, and no water treatment chemicals are required, saving the requirement of water, water treatment chemicals and energy consumption. The process water is sprayed thr

    What is Water Spray Retort machine?

    DTS Water Spray Retorts heat and cool the temperature through the heat exchanger, so steam and cooling water will not contaminate the product, and no water treatment chemicals are required, saving the requirement of water, water treatment chemicals and energy consumption. The process water is sprayed through the pump and nozzles distributed in the steam water spray retorts to form a mist of water to the product to achieve the purpose of sterilization. Precise temperature and presure control can be suitable for a variety of packaging products.


    Suitable for a wide range of packaging forms

    The pressure control module developed by DTS continuously adjusts the pressure to adapt to the change of the pressure inside the product packaging, so that the deformation of the product packaging can be minimized. No matter the rigid containers such as tin cans and aluminum cans or plastic bottle & plastic boxes or flexible containers such as aerated flexible packaging can be easily satisfied by our steam water spray retorts.

    Steam Air Retort

    Water Spray Retort

    Water Spray Retort

    What is Steam Air Retort Machine?

    DTS Steam Air Retort is a device that can achieve efficient, fast and uniform sterilization in a counter pressure environment. This steam air retort is equipped with a fan on the basis of steam sterilization, so that the heating medium and packaged food are in direct contact and forced convection. At the s

    What is Steam Air Retort Machine?

    DTS Steam Air Retort is a device that can achieve efficient, fast and uniform sterilization in a counter pressure environment. This steam air retort is equipped with a fan on the basis of steam sterilization, so that the heating medium and packaged food are in direct contact and forced convection. At the same time, air is allowed to exist in the retort, and the pressure can be controlled independently of the temperature. 


    Suitable for a wide range of packaging forms

    The system is equipped with a flexible temperature control heating method, which can be linear or step-wise according to different requirements of products and processes. The built-in fan fully mixes steam and air to achieve precise temperature control of ±0.3°C and excellent heat distribution. In addition, this technology directly uses steam to heat up without heating through other media, thus increasing the heating speed and sterilization efficiency.

    Steam Retort

    Water Spray Retort

    Rotary Retort Machine

    What is Steam Retort Machine?

    DTS Steam Retort Machine is an efficient, fast and uniform sterilizing equipment for cans and other products with excellent design and stable performance. The equipment combines steam and precise temperature control to ensure that the bactericidal products meet the required hygiene standards. The design featur

    What is Steam Retort Machine?

    DTS Steam Retort Machine is an efficient, fast and uniform sterilizing equipment for cans and other products with excellent design and stable performance. The equipment combines steam and precise temperature control to ensure that the bactericidal products meet the required hygiene standards. The design feature of the steam sterilizer is that it can achieve uniform temperature distribution, so as to optimize the heating process and improve the sterilization efficiency. In addition, the equipment has excellent flexibility and versatility, and it can handle various types of products, such as the ripening of raw materials such as potatoes, sweet potatoes, fruits and the sterilization of packaged products such as cans and sauces. Steam sterilizer is an industrial pressure vessel designed to keep food fresh or extend its shelf life through steam control. The equipment minimizes steam loss and improves energy efficiency through steam heating.

    Energy-saving and efficient sterilization method

    DTS steam retort is suitable for all kinds of tinplate can packaging food and beverage, including vegetables, fruits, beans, soup, sauce, milk, tea, etc. In the process of sterilization, the saturated steam state is maintained in the retort, effectively preventing oxidation and rust of the tank, and ensuring product quality and safety.

    Rotary Retort Machine

    Water immersion Retort

    Rotary Retort Machine

    What is Rotary Retort Machine?

    During the sterilization process, the food rotates in a continuous and slow manner within the device, which not only promotes rapid and even transfer of heat, but also shortens the time required for the entire sterilization process, thereby achieving the effect of high-temperature short-term sterilization tre

    What is Rotary Retort Machine?

    During the sterilization process, the food rotates in a continuous and slow manner within the device, which not only promotes rapid and even transfer of heat, but also shortens the time required for the entire sterilization process, thereby achieving the effect of high-temperature short-term sterilization treatment. In addition, this design effectively avoids overheating around the food and ensures food quality and safety. The temperature control system equipped with DTS can perform flexible and automatic control according to the characteristics of different packaging materials to ensure the efficiency and stability of the sterilization process. At the same time, the pressure control system is combined with the standard mode to automatically adjust the pressure and perform back-pressure correction according to different situations, effectively preventing the deformation and damage of the container to improve the qualification rate of the finished product.

    Sterilization applications for high viscosity products

    The design of the DTS Rotary Retort Machine not only solves the sterilization problems of large packaging and high-viscosity products, but also further improves the sterilization efficiency. In traditional static sterilization retorts machine, due to heat conduction limitations in the center of the product, long-term heating is often required to achieve the desired sterilization effect. Not only does this increase energy consumption, it can also result in loss of product quality.
    The DTS rotary retort machine introduces a rotation system to continuously rotate and stir the product 360° during the sterilization process, effectively promoting the uniform distribution and transfer of heat.

    Water immersion Retort

    Water immersion Retort

    Water immersion Retort

    What is Water Immersion Retort Machine?

    DTS water immersion retort is a device that achieves efficient, fast and uniform sterilization in a counter pressure environment. The unique liquid flow switching technology of our water immersion retorts effectively enhances the uniformity of temperature in the retort, thereby ensuring the consisten

    What is Water Immersion Retort Machine?

    DTS water immersion retort is a device that achieves efficient, fast and uniform sterilization in a counter pressure environment. The unique liquid flow switching technology of our water immersion retorts effectively enhances the uniformity of temperature in the retort, thereby ensuring the consistency of the sterilization effect. By heating the water in the hot water tank in advance and then diverting it into the sterilization tank, the product can start the sterilization process in a high-temperature environment, thereby achieving efficient and rapid sterilization effects. After sterilization, the hot water will be recycled into the hot water tank to achieve effective use of energy and achieve energy conservation and emission reduction.

    Suitable for a wide range of packaging forms

    DTS water immersion retort is suitable for all kinds of meat products, ready-to-eat meals, pet food, snack foods packaged in soft bags, meat or ham sausage packaged in ligated casings, milk drinks in plastic bottles and plastic cups, plant protein drinks, etc. PLC intelligent temperature and pressure control is used to ensure uniform heat distribution in DTS cascade retort and the aesthetics of the product after water immersion sterilizing.

    Lab Retort

    Water immersion Retort

    Water immersion Retort

    What is Lab Retort Machine?

    The DTS lab retort machine/pilot retort machine is a highly flexible experimental sterilization equipment with multiple sterilization functions such as spray (water spray, cascading, side spray), water immersion, steam, rotation, etc. Users can freely combine different sterilization methods according to actual n

    What is Lab Retort Machine?

    The DTS lab retort machine/pilot retort machine is a highly flexible experimental sterilization equipment with multiple sterilization functions such as spray (water spray, cascading, side spray), water immersion, steam, rotation, etc. Users can freely combine different sterilization methods according to actual needs to adapt to various test scenarios. The lab retort is suitable for university laboratories and food manufacturers' new product development, formulate precise sterilization processes for new products and measure F0 values. At the same time, the lab retort machine can also simulate the sterilization environment in actual production, helping users better predict the sterilization effect of products and ensure product quality and safety.

    Multifunctional laboratory sterilization equipment (new product innovation and research and development)

    In response to the diverse sterilization needs of new products in factory laboratories, we have launched multi-functional laboratory sterilization equipment. This equipment is small in size and powerful in function. It is suitable for in a variety of packaging forms, such as flexible packaging, boxes, aluminum cans, aluminum bottles, iron cans, glass bottles, plastic bottles, etc., and can test suitable sterilization formula for new products.
    This laboratory sterilization equipment has excellent functions that can monitor multi-point sterilization F0 values (heat penetration) in real time and allow flexible sterilization conditioning (linear control). In addition, the equipment also has strong storage capacity and can save more than 100 sterilization process recipes. By integrating advanced technology with the actual needs of traditional laboratory work, this equipment is committed to providing users with efficient, stable and safe sterilization solutions.

    Sterilization Method for different products

    Beverages

    Canned Vegetables

    Dairy Products

    1. Effective microbial control:

    Plant-based protein drinks are rich in a variety of nutrients, so the effective control of microorganisms, especially mold, is particularly critical during the production process. Exploring and implementing scientific and efficient mold inhibition strategies without compromising taste, color and pH value is of great importance to ensure product quality and safety.

    2. Technical challenges:

    Microorganisms such as yeast and mold may be entered during the beverage packaging process. According to data analysis, 90% of sedimentation or flocculation problems are caused by excessive reproduction of microorganisms, mainly molds and yeasts. High-temperature environments may have adverse effects on the intrinsic structure and physical properties of plant-based beverages, thereby affecting the quality and taste. Therefore, manufacturers need to solve how to control and reduce the impact of high temperature on the structure and physical properties of beverages while sterilizing.

    3. Nutrients:

    During the sterilization process, it is crucial to ensure the integrity and stability of essential nutrients. Therefore, the selection and implementation of the sterilization process is particularly critical.

    Dairy Products

    Canned Vegetables

    Dairy Products

    1. Microbial safety:

    Sterilization mainly targets bacteria, especially pathogenic bacteria. Mold and yeast are easily eliminated during this process. High temperature sterilization ensures food hygiene and safety, extends shelf life, and eliminates spoilage bacteria and enzymes.

    2. Enzyme inactivation:

    Sterilization treatment will cause the lactase to lose activity, while some bacterial lipases and proteases may still retain some activity.

    3. Nutrition:

    After long-term heat treatment, some vitamin contents in sterilized milk will be reduced, which is an issue we need to pay attention to. The sterilization process of dairy products is designed to achieve microbiological safety while maintaining the flavor and shelf life of the product.

    Canned Vegetables

    Canned Vegetables

    Canned Meats & Poultry

    1. Microbial inactivation:

    This process effectively destroys harmful microorganisms, including bacteria, yeast, and mold. Moderate sterilization measures can also effectively curb the growth of Clostridium botulinum, a type of bacteria that can produce extremely harmful toxins.

    2. Sensory changes:

    Although sterilization effectively eliminates microorganisms, it may affect the sensory properties of food such as odor, taste, color, and texture. DTS is always committed to assisting food manufacturers to strike a balance between ensuring product safety and maintaining ideal sensory attributes.

    3. Acidic and alkaline foods:

    Acidic foods, such as tomatoes and citrus fruits, naturally resist botulism due to their low pH. Alkaline foods, such as certain vegetables, require more stringent sterilization. These foods have a higher pH and are more susceptible to contamination with Clostridium botulinum toxin.

    Canned Meats & Poultry

    Canned Meats & Poultry

    Canned Meats & Poultry

    1. Cans sealing:

    Before the can is sealed, steam is sprayed into the top gap in the can to replace the air in the top gap with steam and seal immediately. The water vapor condenses to form a vacuum. The steam injection device of the steam exhaust method should effectively eliminate the air in the top gap, maintain atmospheric pressure steam around the joint between the tank body and the tank lid, and prevent air from escaping until it is sealed. When spraying steam to seal, the top size must be moderate. If the top gap is too small, the vacuum degree after sealing will be insufficient; if the top gap is too large, it is only suitable for food cans with extremely low oxygen dissolved and absorbed amounts. Therefore, it is crucial to use high-quality lids and seals to ensure a proper seal.

    2. High temperature sterilization:

    Since canned beef is a low-acid food with a PH value greater than 4.6, it is difficult for bacteria with high heat resistance such as Clostridium botulinum to be killed at constant temperature. Therefore, canned beef needs to be sterilized under high temperature and high pressure before leaving the factory. This treatment usually uses a steam sterilizer to sterilize the cans at high temperatures. Generally speaking, the sterilization temperature needs to reach 121°C and the sterilization time is about 30 minutes.

    3. Cooling and processing:

    Sterilized canned food is still at high temperature. If it is not cooled immediately, the color, flavor, texture and shape of the food in the can will change due to long-term thermal effects, resulting in a decline in food quality. At the same time, long-term high temperature exposure will also accelerate corrosion of the inner wall of the tank. Therefore, the cans need to be cooled to 38-43°C after sterilization.
    .

    Canned Fish & Seafood

    Canned Meats & Poultry

    Canned Fish & Seafood

    1. Production process:

    Canned tuna undergoes a careful cooking process before being canned. This process ensures that the fish is fully cooked, skinned and deboned, and precisely cut into flakes. During the canning process, some brands choose to use vegetable broth, oil, or water as the liquid in the can. The existence of these liquids is to maintain the freshness of tuna and ensure the long-term stability of food quality and taste.

    2. Shelf stability:

    The shelf life of canned tuna (in cans, bags, cups or bottles) is usually between 2-5 years, and may even be longer, depending on the type of container and packaging material used. The original intention of the canning process is to ensure that tuna maintains its food safety and quality stability after long-term storage.

    3. Quality management:

    The tuna canning process covers several core processes, each of steps is important for ensuring product safety, extending shelf life and maximizing production. These core steps include receiving frozen fish, slaughtering, pre-cooking, cooling, packaging and sterilization.

    4. Volatile matter and storage:

    The presence of volatile compounds in canned tuna is closely related to storage conditions. In a low temperature environment of 4 degrees Celsius, the main volatile compounds include 3-methylbutyraldehyde, dimethylketone and hexanal. However, when the temperature is increased to 25 degrees Celsius, the main compounds are transformed into hexanal, 1-octanol and 3-methylbutanal. Therefore, it is crucial to choose appropriate storage conditions to ensure stable quality of tuna.

    Baby Food

    Canned Meats & Poultry

    Canned Fish & Seafood

    1. Quality characteristics:

    From the picking of the raw materials of baby puree to transportation and storage to the cleaning and disinfection of the production line, as well as packaging, storage, transportation and other aspects, all aspects of the baby puree are strictly implemented in accordance with aseptic operating standards to ensure the safety of the puree throughout the production process.

    2. Spore inactivation:

    High-temperature sterilization treatment can ensure that the spores in baby food are completely inactivated, thus ensuring food safety.

    3. Quality control:

    The sterilization process of baby puree is closely linked to its excellent quality management system. During the entire production process of fruit puree, manufacturers regularly conduct microbiological and physical and chemical index testing to ensure that the safety and quality of the products meet strict national and industry standards.

    4. Nutritional value:

    By using spray-based high-temperature and high-pressure sterilization methods, baby food manufacturers can maintain the nutritional quality of their products. Consumers can gain longer shelf life without compromising essential nutrients.

    Our Retort Partner

    MRH Packaging delivers high-performance retort processing systems tailored to the needs of the food and beverage, dairy, and pharmaceutical industries. In partnership with DTS, we provide comprehensive, innovative solutions that enhance operational efficiency and product quality.

    View Our Partner DTS

    MRH Packaging

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