Rotary sterilizer for the food industry
HYDROLOCK
ACB-HYDROLOCK
FOOD APPLICATIONS
PRODUCT QUALITY
Agitation of the product during the process provides rapid heat penetration by forced convection, reducing greatly the whole heat
treatment to be applied:
Coming Up Time
Holding Time
Cooling Time
Combined with a High & Constant Temperature, the agitation allows the use of very short processing Times for a better quality product
Perfect control of the sterilizing and cooking processes ensure:
An even lighter heat treatment and an excellent product homogeneity
No local overcooking
Optimal sterilization Fo values
Organoleptic product characteristics are improved: the vitamins and thermo labile proteins are better preserved.
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