Stalam

Pasteurisers for packaged products SANIPACK+

Traditional pasteurisation methods use hot air circulation, dripping hot water or direct steam injection, giving a slow and non-uniform temperature rise due to poor thermal conductivity of the packaging and food, which degrades product quality. These drawbacks are avoided thanks to the ability of radio frequency to rapidly generate heat volumetrically within the product, so the heating process is fast, uniform and controlled and product deterioration is minimised. Stalam is the first company worldwide to have developed industrial pasteurising equipment by radio frequency for packaged products such as fresh pasta, gnocchi and jerked meat.

Key features

• Rapid and uniform treatment: high reduction of microbial load achieved in a few minutes rather than one hour or more
• No product degradation: process speed and uniformity preserve sensorial, chemical and physical characteristics
• In-line process: RF pasteurisation can be carried out continuously
• Energy saving technology: RF field transfers energy directly into the product without losses
• Less floor space required compared to traditional systems for the same production output