STERILIZATION
STERILIZATION is performed with different foods, such as meat, fish, vegetables, fruit… consists in placing food in a container and subjecting it to temperatures above 100ºC during a certain period of time.
PASTEURIZATION
PASTEURIZATION involves heating a food at 72ºC for approximately 15 or 20 seconds and cool quickly at 4ºC. This method is used in many products, especially in milk and its derivatives, flavored juices, beers, because the low temperatures allow the aromas to not volatilize. These foods are kept for a few days, because although the germs are destroyed, the physical and chemical changes are still occurring.
We learn what you do then offer cycle time optimization for your production
Safety measures
- Safety Valve
- Safety Thermostat
- Open door alarm
- System door lock with positive pressure detector
- Detector of water pressure
- Water level Detector
- Heat shield around the door
- Protecting chassis for the sterilization chamber
Sizes to fit your production & budget
For Small Production Runs
To Larger Production Runs
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