PASTEURIZER AND COOLER
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.
PACKAGE DRYING SYSTEM
For weighing, labeling and wrapping products immediately after processing, we propose drying devices including jets of compressed air and blowers in a tunnel crossed by a conveyor belt, containing noise and without discharging cooled, therefore expensive, air to the outside.
PRE-PACKAGING HEATER
Vacuum-cooked products are often taken out of cooking packages, also to remove the gelatin. Our automatic heater dips the shelves with single products into a vertically developed tank, making the gelatin liquid and easily removable. The system can be completed by a tunnel for drying and cooling the products before bagging.