How to choose an autoclave for an artisanal cannery

Choosing an autoclave is often the largest single investment when setting up a cannery. After several years of using autoclaves daily as a cannery manager, I would like to share my experience to help you make the best choice.

The first criterion to consider is production capacity. An undersized autoclave will quickly hold you back, while an oversized model will generate unnecessary energy costs. Assess your current production volume and anticipate your growth over the next 3 to 5 years.

The construction material is fundamental. 304L stainless steel is the standard for the food industry: it resists corrosion, withstands high temperatures and repeated pressure cycles, and is easy to clean. Beware of cheaper alternatives that will not last over time.

Automation is an often underestimated factor. An automated sterilisation programme guarantees perfectly reproducible cycles, reduces the risk of human error and frees up time for other tasks. At STERILIUM, we have developed our own automation system, simple and intuitive.

Finally, think about the total cost of ownership: purchase price, energy consumption, maintenance costs and service life. A well-designed autoclave with low maintenance will save you thousands of euros over its lifetime, which can exceed 20 years.