Cooker Coolers

Continuous Rotary Pressure Cookers and Coolers
Continuous rotary cookers use two chambers that are shaped like horizontal cylinders. The can transfer mechanisms for the cylinders are linked so that system is always synchronized and the speed of the transfer mechanism is the primary means of controlling the process. The first chamber is the sterilizer and the second is the cooler. A feed device delivers the cans through the infeed valve to the revolving reel of the cooker.

The reel, working in conjunction with the stationary spiral, carries the can through the cooking steam. The continuous spiraling motion and the rotation of the can through the cylinder give an even and faster cook to every can.

At the end of the cook process, the cans are fed, via a transfer valve, into the cooler unit where a similar process slowly cools them. When the cans are process they are running out through the outlet valve.

Some systems achieve specific heating and cooling patterns by employing multiple sterilizing or cooling shells so the system may have as many as seven shells.

For validation of temperature, pressure and can rotations in these systems can only wireless dataloggers mounted inside the cans be used. Typically most products will be sterilized about 121.1˚C, but depending on products themperatures can be higher or lower.

Typical products processed in rotary cooker-coolers:

• Fruit
• Vegetables
• Ready meals
• Soups
• Infant formulas
• Dairy products