Pasteurizer and cooler
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.