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Frequently Asked Questions

Answering the most common questions we have been asked.

FAQ About Retort

Many types of food and beverages can be retorted, including:

- Ready-to-eat meals, both saucy and dry.
- Rice, whether cooked white rice or fried rice.
- Food pastes.
- Beverages, both dairy-based and those with or without fruit juice.

The list is not limited to the above. You can contact us if the product you wish to retort is not listed here.

Examples of retorted products worldwide can be seen here.

No. Retorted food or beverages do not require preservatives.

This is because the retort process kills the microbes that spoil the food.

However, it is important that the retort process is carried out properly to ensure the food stays fresh for a long time. This process requires both theoretical and technical knowledge, as well as the correct use of the machinery.

Yes. Food that had undergone a proper retort process is safe to eat and can last up to 2 years.

Retort pouches do not react with the food or heat. They are safer than canned food, which may become contaminated if the can gets dented.

Retort food can last up to 2 years, as long as it is stored properly, at room temperature and in an airtight container.

Retort food can last up to two years because the retort process effectively eliminates microorganisms, bacteria, and enzymes that cause food to spoil.

During this process, food is sealed in an airtight container, such as a retort pouch or jar, and subjected to high temperatures and pressure.

This sterilization prevents the growth of harmful microorganisms while preserving the food's nutrients and taste.

As a result, retort food can remain safe, fresh, and shelf-stable for extended periods when stored at room temperature and kept in a sealed, airtight container.

FAQ About Retort Machines

Yes, there are small-sized retort machines available. These smaller machines are designed for small-scale operations and are suitable for businesses with limited space or those just starting out. They are often used by small food manufacturers, home-based businesses, or even research and development labs.

These compact machines can still achieve the necessary temperatures and pressures required for the retort process, making them ideal for those who want to experiment with or produce small batches of retort food.

No.

The heating method of retort machines varies depending on the requirements.

In general, some machines use steam only, while others use immersion or water spraying as a heating method.

Therefore, we recommend that you attend our class to learn the proper retort techniques for the machine you will be using.

Yes, in addition to retort pouches, retort machines can also be used to retort food products in glass jars (e.g., sambal).

The price of a retort machine can vary significantly depending on factors such as size, capacity, and features.

Generally, small-scale retort machines can cost anywhere from RM1,500 to RM5,000, while larger, industrial-scale machines can range from RM 100,000 to over RM 500,000.

It is important to consider the specific needs of your business and consult with us to get accurate pricing.

Steaming only raises the temperature to 100°C, while boiling and adding salt to the water raises the temperature to only 105°C.

Both techniques are suitable and sufficient for some types of food. However, they do not allow food to last as long as food that undergoes the retort process.

The reason is simple --  boiling and steaming techniques are not capable of killing all the microorganisms that spoil food.

Food retorting can be done at home—provided that a retort machine is used.

We understood that sometimes, litchen appliances like a "pressure cooker" are sometimes used for small-scale retort production at home.

However, there are several drawbacks to these tools.

For instance, they cannot provide real-time temperature readings, they do not offer consistent heat control, and they cannot regulate pressure once the sterilization period has ended.

These limitations make it difficult to achieve a perfect retort process.

As a result, products retorted using a pressure cooker at home deteriorate quickly and are not suitable for commercialization in business.

A retort machine is not dangerous if used correctly and by following the recommended safety procedures. These machines are designed to operate at very high temperatures and pressures, so safety is critical during operation.

Some safety steps to follow include:

1. Ensure the machine is operated by trained and experienced individuals - Using a retort machine requires a good understanding of how to operate it.

2. Regular inspections and maintenance of the machine - Ensure the machine is always in good condition and inspected periodically to prevent any malfunctions or accidents.

3. Follow the operating manual and procedures - The retort machine should be used according to the guidelines provided by the manufacturer.

With proper safety precautions, a retort machine is safe to use in food production.