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I write about thermal processing equipment and the terminology used in food retort systems. My articles explain process concepts and equipment differences, helping readers understand the documentation and questions to discuss with the responsible technical team when evaluating a system for a particular product.
The Retort Process in Commercial Canning: Step-by-Step + F0 Value
Updated September 2026 Commercial retort processing is the controlled sequence used to deliver a scheduled thermal process to sealed containers. In that sequence, the retort process in canning starts with a defined product, package, closure, load and set of critical…
Steam Retort vs Water Retort Processing: Which for Your Canned Product
Updated September 2026 Steam retort processing is often the first concept considered for conventional metal cans, while water-based processing is often considered when the package needs controlled overpressure. That is a useful starting distinction, but it is not a machine-selection…
Retort Machine Types: Steam, Water-Spray & Water-Immersion Compared
Updated September 2026 A retort machine is pressure-processing equipment that delivers a scheduled thermal process to sealed food containers. A retort machine cannot be selected by heating medium alone. Saturated steam, water spray, and water immersion transfer heat at the…
