The retort manufacturer that pioneered Steam Water Spray (SWS) technology in the 1980s has now introduced another groundbreaking innovation to the food and beverage industry. Surdry’s Continuous Sterilizer significantly reduces steam consumption by up to 50%, leading to cost savings and enhanced efficiency in food and drink packaging processes.
With a longstanding commitment to advancing retort solutions, Surdry continually adapts to meet the dynamic needs of the food and drink sector. The introduction of SWS technology in the 1980s marked a considerable leap forward by minimizing water waste and delivering substantial cost benefits to manufacturers.
Today, Surdry remains at the forefront of innovation with its Continuous Sterilizer technology. This pioneering solution achieves impressive steam savings of up to 50% compared to traditional batch retorts, resulting in lower operational costs and promoting sustainable practices. The technology holds patents in both Europe and the U.S., allowing it to efficiently process various packaging formats including cans, jars, and pouches, enabling food manufacturers to enhance operational efficiency and broaden their market reach.
According to Surdry General Manager Sergio Bertomeu, the Continuous Sterilizer features an advanced loading and conveying system designed to handle a range of container sizes tailored to customer requirements. Whether rigid or flexible, food products seamlessly travel through the sterilizer tunnel, undergoing essential heating or cooling treatments at each thermal station. Bertomeu emphasizes that each station operates at a stable temperature, thanks to complete insulation that prevents thermal 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 explains. “The process even recycles heat extracted during product cooling back to the heating section, yielding additional energy savings.”
Flexible thermal processing for various formats
Further elaborating, Bertomeu notes that the entry time for the sterilization equipment is dictated by the speed of food or beverage packaging, allowing for access to each load batch at intervals of up to five minutes—significantly quicker than the average for batch retorts. “Reducing the time between packaging and sterilization has an enormously positive effect on the quality and safety of food,” asserts Julian Stauffer, CEO of Surdry North America, the company’s U.S. partner. “This is especially relevant today, as consumers are increasingly focused on healthier, higher-quality food options.”
Moreover, the entry and exit lines—including robotic loading and unloading systems—can be customized to accommodate any container type, significantly lowering plant occupancy compared to batch retorts. This flexibility empowers food manufacturers to pivot between different packaging materials, diversify their product lines, and adapt to market trends, underscoring a heightened commitment to sustainable packaging practices. “The Continuous Sterilizer is the culmination of nearly a decade of testing and validating various designs, thermal insulation technologies, and mechanical components. These components, such as doors, airlocks, and tray transport lines, withstand extreme pressure and temperature conditions,” Bertomeu states. “We are exceptionally proud of our Continuous Sterilizer solution and are eager to see our customers enjoy its benefits.”
For more information on Surdry’s Continuous Sterilizer, click here or contact the Surdry North America team at sna@surdry.com.
