Pasta pasteurizer WAVESAN+

for the food industrycontinuousin-line

Overview Traditional pasteurisation methods use hot air circulation, dripping hot water or direct steam injection into the treatment cabinet or tunnel for heating packaged food. Temperature rise is slow and non-uniform due to poor thermal conductivity of packaging materials, air or modified atmosphere inside the package and within the food substrate, requiring long heating times and causing deterioration of outside layers and loss of sensorial and nutritional quality. The drawbacks of conventional pasteurisation can be avoided thanks to the ability of radio frequency to rapidly generate heat volumetrically within the product. The heating process is fast, uniform and controlled, minimising product deterioration. Stalam is the first company worldwide to have developed industrial pasteurising equipment by radio frequency for packaged products.

Benefits

• Rapid and uniform treatment: high microbial load reduction in a very short time due to fast, uniform heating throughout product and packaging; required microbial kill level achieved in minutes rather than hours.
• No product degradation: process speed and uniformity minimise deterioration of sensorial, chemical and physical characteristics, preserving quality and freshness of heat-sensitive products.
• In-line process: RF pasteurisation can be carried out continuously, providing logistic advantages in handling and production scheduling.
• Energy saving technology: fast and selective heating transfers energy directly into the product with lower losses in the surrounding ambient.
• Less floor space required: RF equipment needs less footprint compared to traditional systems for the same production output.

Applications

• Industrial pasteurising of packaged products such as bread loaves
• Fresh pasta
• Gnocchi
• Other packaged food items where rapid, uniform volumetric heating is beneficial

Additional information Stalam developed industrial radio frequency pasteurising equipment designed for packaged products; technical documentation (technical data sheet) is available for the WAVESAN+ system.

Caractéristiques / spécifications techniques

• Technology: radio frequency (RF) volumetric heating
• Process type: continuous in-line pasteurisation
• Heating characteristics: fast, uniform, controlled volumetric heating
• Main advantages: reduced microbial load in minutes, minimal product quality degradation, energy savings, reduced footprint
• Typical applications: packaged bread loaves, fresh pasta, gnocchi and similar packaged products
• Manufacturer: Stalam (developer of industrial RF pasteurising equipment)
• Technical documentation: dedicated technical data available for WAVESAN+