Static retorts are typically used where agitation is either not necessary, or may damage the product or packaging. Product heating occurs by conduction and/or by natural convection.

Oscillation Movement

Gentle rocking induces mixing inside the packaging where end-over-end rotation may not be suitable. Products in flat-lying containers such as pouches and trays will especially benefit from the increased heat transfer rate induced by gentle agitation.

Full Rotational

Rotary operation of a batch retort results in forced convection which speeds up the heat transfer to the cold spot of the package, even in products with high viscosity. Shorter processing times result in better quality and retain more of the nutritional value. Furthermore, the mixing of the product prevents clumping and product burn-on inside the packaging.