Indonesia primarily uses water immersion retorts for sterilization due to the following reasons:

The picture below shows the water immersion sterilizer we customized for our Indonesian client.

Adaptation to local food processing characteristics: Indonesia commonly produces packaged foods such as canned fish and fruits. Water immersion sterilization ensures uniform heat conduction, preventing package deformation, making it suitable for containers like glass jars and flexible packaging.

Cost and operational convenience: Water immersion equipment requires lower investment and maintenance costs, is simple to operate, and suits small to medium-sized food enterprises, aligning with the needs of many traditional processing plants in Indonesia.

Preserving food quality: For acidic or high-moisture foods (e.g., canned fruits and vegetables), water bath sterilization operates at relatively mild temperatures, helping to better retain color, texture, and nutritional value.

Energy and environmental factors: Some regions have abundant water resources, making water bath heating less energy-intensive. It also eliminates the need for complex steam equipment, suiting production areas with limited infrastructure.

Regulations and habitual practices: Local food processing standards have long adopted this method, making the technology mature and familiar to industry practitioners.