Section 12745 - Required Equipment for All Types of Retorts When Sterilizing Food in Tin or in Glass Jars with Closures Such That They May Be Processed in Steam(a) Recording Thermometer. (1) The temperature chart shall be easily readable to 1 degree F and shall be graduated in not to exceed 2 degrees F divisions within the range of plus and minus 10 degrees F of the official process to be used. All charts shall have a working scale of not less than three inches. Written permission from the Department shall be obtained for the use of old equipment with charts having a working scale of less than three inches. All replacements or new installations shall conform to a minimum three-inch working scale.(2) No temperature chart shall be used in a recording thermometer unless it is a chart manufactured specifically for use in the recording thermometer installed on the retort.(3) It shall be unlawful to use charts with the temperature indicated in code.(4) Every recording thermometer shall bear the name plate of the original manufacturer having the serial number assigned by the manufacturer, and the manufacturer's chart number die stamped thereon.(5) Any recording thermometer found by a cannery employee or Inspector to be faulty in its operation shall be promptly adjusted or replaced by a properly functioning instrument.(6) Any recording thermometer requiring repair of the thermal system shall be repaired by the manufacturer or a servicing organization accredited by the manufacturer.(7) Documentary evidence of proper calibration may be required for any repaired recording thermometer when returned by the manufacturer or accredited servicing organization.(8) All recording thermometers shall be so placed with respect to light that they are conveniently readable.(b) Indicating Mercury Thermometer. (1) The divisions shall be easily readable to 1 degree F and shall not exceed 20 degrees F per inch of graduated scale. It shall be unlawful to use mercury thermometers with the temperatures indicated in code.(2) All mercury thermometers shall be placed in respect to light so that they are conveniently readable.(c) Pressure Gauge. (1) Every retort shall have a pressure gauge of the Bourdon type in which the operating mechanism is a complete unit independent of the case. Every gauge shall be equipped with a compensating hair spring.(2) The minimum diameter of the dial shall be four inches.(3) The range of the pressure scale shall preferably be 0 to 30 pounds, but a range of 0 to 60 pounds may be used.(4) Any retort pressure gauge found to be inaccurate either by a cannery employee or by an Inspector shall be replaced by a properly functioning instrument.(d) Valves for Removal of Condensate. (1) Condensate shall not be allowed to accumulate in horizontal retorts. NOTE: This may be prevented by the installation of a one-half inch or larger valve in the bottom of the retort to be left open sufficiently to remove the condensate.
(2) To assure that condensate will not accumulate in a retort during the process, a one-eighth inch or larger petcock or valve shall be installed or a hole drilled in the drain or bottom of the retort and it shall remain open during the entire processing time.(e) By-Pass Around Diaphragm Control Valve on Steam Inlet. Each diaphragm control valve shall be equipped with a by-pass to allow for hand control in case of an emergency.
(f) Steam Inlet. (1) Horizontal Retorts: (A) For retorts more than 20 feet in length, the steam shall enter the spreader pipe near the center of the retort. For retorts less than 20 feet in length, the steam may enter the spreader pipe either at the center or at the end. If steam enters at the end, the spreader pipe shall be no smaller than the steam inlet.(B) The retort shall be equipped with an adequately perforated pipe extending throughout the entire length of the bottom of the retort with perforations arranged so that the steam is directed up and into the load of cans. The ends of the steam spreader shall be closed.(2) Vertical Retorts: (A) If steam is admitted into the bottom of the retort, it shall be directed up into the load of cans. Any other position of the steam inlet must be approved by the department. The recommended number of holes to be used in steam spreaders is given in the following table:
Size of Steam Supply Inlet |
| Size | 3/4 | 1 | 1 1/4 | 1 1/2 | 2 | 2 1/2 |
| Holes | Inch | Inch | Inch | Inch | Inch | Inch |
| Inches | Pipe | Pipe | Pipe | Pipe | Pipe | Pipe |
| 3/16 | 25 | 45 | 70 | 112 | 185 | 265 |
| 7/32 | 18 | 35 | 50 | 82 | 135 | 195 |
| 1/4 | 14 | 25 | 38 | 62 | 105 | 145 |
(g) Retort Bleeders. (1) For Horizontal Retort: (A) A horizontal retort shall be equipped with bleeders along the top of the retort not more than eight feet apart and there shall be one within approximately one foot of each end of the retort. These bleeders shall be kept wide open during the entire process.(B) Any bleeder at least one-eighth inch in size on a thermometer well may be considered to comply with this requirement when the well is in the top of the retort and located at the proper place.(2) For Vertical Retort: (A) A vertical retort shall be equipped with a bleeder at the end of the retort opposite the steam inlet. This bleeder shall be wide open during the entire process. In the case of very small retorts (less than 30-inch diameter and less than four feet in depth) a three-thirty-second inch bleeder may be used.(h) Thermometer Bleeders. Bleeders for All Thermometers on All Types of Retorts. A one-sixteenth-inch or larger bleeder hole shall be kept open for the free escape of steam on all thermometer fittings unless thermometer bulbs are set wholly within the shell of retort proper. The bleeders shall be so located as to provide a full flow of steam past the sensitive part of the thermometer bulb.(i) Vents for Removal of Air From Retorts During Coming-Up Period. Vents shall be installed and operated in such a way that all the air is removed from the retort before timing of the process is started.
NOTE: See the venting systems described under Sections 12760 and 12765 of these regulations.
(j) Stacking Equipment for Use in Horizontal and Vertical Retorts. (1) Stacking equipment (baskets, trays, gondolas, etc.) for all types of containers in discontinuous retorts, when cans or jars are stacked in a vertical position, shall be preferably of strap iron. When perforated sheet metal baskets are used, the perforations in the bottoms shall be at least one-inch holes on one-and-three-fourths-inch centers or their equivalent, unless other equipment has been approved.(2) If dividers are used, they shall be of wide mesh material, such as fish nets or onion sacks, or of strap iron or sheet metal having perforations at least the equivalent of one-inch holes on one-and-three-fourths-inch centers. Close meshed cloth dividers are not permitted.Cal. Code Regs. Tit. 17, § 12745
1. Amendment filed 7-1-66; effective thirtieth day thereafter (Register 66, No. 20).
2. Editorial correction of subsections (a)(1), (a)(5) and (c)(4) filed 8-1-84 (Register 84, No. 31). Note: Authority cited: Sections 208 and 28440, Health and Safety Code. Reference: Section 28411, Health and Safety Code.
1. Amendment filed 7-1-66; effective thirtieth day thereafter (Register 66, No. 20).
2. Editorial correction of subsections (a)(1), (a)(5) and (c)(4) filed 8-1-84 (Register 84, No. 31).