Reheating system in complete immersion with:

	A first phase of rapid continuous reheating at high temperature (80 - 85C),
	A second phase of gentle holding at low temperature to prevent overcooking.

THE KEY POINTS

	Uniform cooking at the right temperature: products are smooth and tender.
	Production flexibility, with control of heat treatment.
	High reheating capacity : 80 to 100 portions within 20 min.
	Mobile, compact, accurate equipment with easy implementation.
	Continuous system.