COUNTER-PRESSURE SOLUTIONS
VERINOX M1HP CU OVEN
- APPLICATIONS
CHEESE
FISH
FRUIT
MEAT AND COLD CUTS
No food
Pet food
READY MEALS
VEGETABLES
- PROCESSES
COOKING
COOLING
DESICCATION
DRYING
PACKAGING REMOVING
PASTEURIZATION
ROASTING
SMOKING
SUPER PASTEURIZATION
Sanificazione
The M1HP CU pasteurizer oven is a system for small production series that allows excellent cooking and pasteurization of food, particularly suitable for heat treatment of products packed in boxes or on trays.
This new generation of ovens is extremely versatile, suitable for all types of cooking, from dry cooking to drying, roasting, steaming and high temperature pasteurization.
This oven guarantees quality and energy efficiency:
- Increased thermal efficiency and productivity
- Reduction of energy consumption, cooking and process times
- Maximum heat treatment uniformity and efficiency
- Reduced weight loss
- Reduction of bacterial load and increased shelf life
- Improved organoleptic characteristics
COUNTER-PRESSURE PASTEURIZATION
Thanks to the possibility of performing phases with a counter-pressure chamber, with or without forced ventilation, cooking and pasteurization levels can be obtained that cannot be reached with traditional ovens.
The exceptional uniformity and rapidity of heating up to 110°C is guaranteed by high performance stainless steel impellers and special armoured electric resistances. The structure of the M1HP CU pasteurizer is also super reinforced, designed to respond to counter-pressure (up to 0.49 bar) and high temperatures (up to 108°C).
The work cycle can be managed via a customized VISIO touch screen control panel.
TEST DELLE PRESTAZIONI DEL FORNO IN CONTROPRESSIONE
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Reduction of steam consumption during cooking and pasteurization | about 67% |
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Reduced cooking time for ham (can change as per product type) | 20-50% |
|
Reduced cooking time for bacon (can change as per product type) | 30-50% |
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Reduced pasteurization time for ham (can change as per product type) | about 50% |
 |
Increased shelf life | about 400% |
|
Reduced bacterial load | Close to sterilization |
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Reduced energy consumption during cooling phases (after pasteurization) | about 24% |
