Meat pasteurizer-cooler

automaticcontinuous

Using water for cooking and cooling meat or vegan products optimizes the uniform heat transfer within the processing units, therefore to the products. In steam treatments, surface condensation generates a thermal barrier and increases the cooking effect; water optimizes thermodynamic exchange and reduces treatment time, resulting in high energy savings. The same consideration applies to cooling units, conceptually similar to the pasteurizer. The assurance of the best and uniform heat exchange at each point guarantees the homogeneous pasteurizing effect in the surface of all products. Repeatability of treatment is provided by continuous movement of products through the treatment units, resulting in time definition. Our pasteurization systems carry vacuum-packed cooked hams or other products on conveyor belts, on 1 or 2 levels, or on shelves that a chain drive moves continuously first to the hot section and then to the cold section, allowing vertical development that reduces the footprint requirements. Loading can be automatic or manual. In the moving shelves system, the action of showers arranged above and below ensures surface treatment at all points of each product, even in the presence of the aluminum bag flaps. The reduction of the cooking effect, typical in steam solutions, optimizes the organoleptic result. Pasteurization time and temperature define the shelf life of the product and the cold/hot balance from the need to wrap or not wrap the product at the end of treatment. Thermal insulation, choice of heat exchangers, and high pump capacity ensure the best thermodynamic performance.