Automated Canned Fish Production Line

This is our automated production line for canned fish. At the heart of the process is the steam spray retort, a key piece of equipment that ensures product quality and safety. It extends the shelf life of canned fish while preserving its original flavor and nutritional value.
During operation, the retort rapidly introduces high-temperature steam, quickly raising the internal temperature to 115–121°C to eliminate most microorganisms. Next, the spray system activates, delivering precisely heated water in fine streams that surround the canned fish from all sides. This prevents uneven heating common in standard steam sterilization and ensures every can is uniformly sterilized.
After sterilization, the spray system immediately switches to cold water spray, rapidly cooling the cans. This protects the taste and nutrition from heat damage, keeping the fish tender and flavorful while minimizing the loss of key nutrients like proteins and unsaturated fatty acids. Additionally, the cushioning effect of the water spray protects the cans from deformation and cracking.
With its high sterilization efficiency, energy-saving operation, and flexible processing options, the steam spray retort plays a vital role in the production line delivering safe, tasty, and nutritious canned fish to consumers.