Frequently Asked Questions (FAQ)

All foods that can be cooked for a long time are suitable for sterilization, such as meats, soups, potatoes, rice, noodles, sauces, and more.

No. The goal is to produce food in its natural taste without preservatives.

The shelf life of the food is up to 2 years at room temperature.

The procedure and recipe for retort food may be slightly different from the original. Guidance will be provided to help achieve a taste and texture similar to the original after sterilization.

All vertical sterilizers use water bath technology with strong heat penetration. Products can overlap with no isolation required, resulting in higher capacity:

- 80L: up to 120 packs (200ml each) per cycle
- 150L: up to 250 packs (200ml each) per cycle

For horizontal retort machines, capacity can be customized based on production needs.

All WM retort machines support remote control systems, allowing monitoring and control anytime, anywhere.
The horizontal retort machine features a 3-in-1 function:

- Water immersion
- Water spray
- Steam sterilization

All three methods are available in a single machine.

A standard one-year warranty is provided, covering all parts of the sterilizer. Technicians will provide on-site repair if issues occur.

Yes. Options include rental, instalment payments, loan applications, government grants, and rent-to-own programs.

Demonstrations and product testing are available at:

- Gelang Patah, Johor
- Kuala Lumpur
- Kota Kinabalu, Sabah

Tin cans, glass, pouches, plastic bottles, and other packaging materials that can withstand temperatures up to 130°C.

Yes. Using water bath technology, both raw or cooked food, bone-in or boneless, can be sterilized directly.