Steriflow autoclaves make it possible to heat treat a very wide variety of products in any kind of packaging in order to provide a shelf life appropriate to their marketing. Three major processes are used:
consists in exposing the products to a temperature, generally greater than 100 ° C., for a time sufficient to destroy all the microorganisms, including the spores, the most resistant form of the bacterium. Sterilization thus makes it possible to give the product a long shelf life at ambient temperature (several years).
is a moderate heat treatment allowing the destruction of pathogenic microorganisms and a large number of microorganisms of alteration. The temperature of the treatment is generally less than 100 ° C. and the holding time at this temperature is from a few seconds to a few minutes. Since all microorganisms are not removed by pasteurization, this heat treatment must be followed by a sudden cooling (which can be carried out in steriflow with ice water). Pasteurized foods are then usually kept cold (+4 ° C) in order to slow the development of the germs still present. Their shelf life is thus limited (on average 1 to 2 months).
Cooking under vacuum
it takes place at low temperature between 60 ° and 100 ° C. The products are packed in hermetic airless bags and then undergo a long heat treatment (usually several hours) at constant temperature. The product is then cooled and stored as a pasteurized product. The advantages of vacuum cooking are numerous: low weight loss, homogeneous cooking and preservation of the nutritional and organoleptic qualities of the products.
Sous vide, Food safety precautions for restaurants, NSW Governement, Food Authority
Steriflow devices allow a perfect mastery of the heat treatment and minimal processing time. Indeed, the water runoff on the products is as efficient in heating as in cooling. A complete range of capacities (between 1 and 10 meters 3), of process (static, rotary, dali, shaka) allows you to propose the most suitable machine to your need.
Tool sheet to evaluate the effectiveness of heat treatment on the microbiological contamination of food