Canning equipment is the machinery for preservation of foods in sealed containers such as cans, jars and pouches. It includes washers, blanchers, fillers, exhaust boxes, seamers that form the hermetic double seam, and retorts or autoclaves that deliver the validated heat sterilization process, followed by cooling and labelling lines. Reliable equipment, precise control of time and temperature, and regular maintenance are the foundation of safe canned-food production, since any failure in sealing or heating can compromise the commercial sterility of the product.