THE APPLICATIONS

After cooking and chilling process, hams are repacked in their final selling packaging.
A high temperature surface pasteurization after packaging prevents ham bacteriological contamination. Successive chilling after pasteurization limits the raising of products core temperature.
 
 
   
 
 

 

THE PROCESS

Compact system with successive full immersion of products in two processing tanks:
- 95C hot water for pasteurization,
- iced water for cooling.
Products are automatically loaded in designed baskets and transfered into the heat processing tanks.
Products are then automatically and continuously unloaded towards weighing labelling line.
Capacity of 200 to 1000 pieces /hour depending of products.

THE KEY POINTS
Efficient pasteurization thanks to full immersion.
Control of core temperature raise.
Space saving system.
Flexible durations for hot and cold immersion.
Continuous system with automatic loading and unloading.
 
 
 
 
 

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