About Surface pasteurization (Post Packaging Pasteurization)
The system is designed to process cooked, smoked, and chilled vacuum packed products. Reducing bacterial contamination to improve product quality, increase stability, preserve freshness, and extend shelf life. In this new system the product packed in heat treatable vacuum bags passes a surface pasteurization process of circulation water in short cycle of 8 minutes at 85°C. And chilling by high Speed Cold Water Circulation. This treatment drastically reduces bacteriological contamination without altering product appearance and quality. This process ensures safety to producers and quality to customers.
Advantages
Product Stability.
Preservation of Freshness.
Extended shelf life (stocks level control).
Reduced product recall of spoiled products.
Compact construction (Saving Space).
Easy operation and maintenance.
Energy efficient.
Reliable.
Case
Pasteurization For – Frankfurters (Sausages)
For Vacuum Packed Sausages (Frankfurters) Ready-To-Eat Meat products
The system is designed to process cooked, smoked, and chilled vacuum packed products.
Reducing bacterial contamination to improve product quality, increase stability, preserve freshness, and extend shelf life.
Hot Water Bath
Advantages: Simple method.
