some retorts apply the steam/air principle for operating performance.The following are features of the Malo Steristar steam/air retort
1. fan-forced steam/air circulation to achive a uniform heat distribution throughout the retort
2.a"wentless"process,resulting in significant energy saving and a cook room environment that is cooler and quieter
3.precise control of cooling water temperature,which minimizes energy usage
4.precise control of the steam/air process,which results in shortened cycle time for maximum production and consistent quality 
5.reduced process time and optimal heat transfer characteristics,which allow foods to retain more of their natural qualities.
In the Lagarde steam/air retort,steam is directly injected inside the retort chamber and judiciously distributed.A ventilator fan generates a steamforced circulation and reinforces the temperature accuracy during the heat treatment.The opening of the steam inlet valve is automatically monitored,depending on the programmed temperature parameters. The pressure is also independently controlled