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12 PORTE DU GRAND LYON

Microwave and Radio Frequency specialist. 12 PORTE DU GRAND LYON 01702 NEYRON CEDEX, FRANCE tel. +33 (0)4 72018160 www.sairem.com. The company. FOUNDING 1978 REGISTERED CAPITAL 500 k€ CURRENT EMPLOYEES 34 J.M. JACOMINO, CEO J.P. BERNARD, Managing Director

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12 PORTE DU GRAND LYON

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  1. Microwave and Radio Frequency specialist 12 PORTE DU GRAND LYON 01702 NEYRON CEDEX, FRANCE tel. +33 (0)4 72018160 www.sairem.com

  2. The company • FOUNDING1978 • REGISTERED CAPITAL500 k€ • CURRENT EMPLOYEES34 • J.M. JACOMINO, CEO • J.P. BERNARD, Managing Director • R & D 11 % turnover • TURNOVER 7 M€ 2011, 70 % export • SUBSIDIARY COMPANYSAIREM IBERICA, SPAIN University & higher M <40

  3. SCANDINAVIA UNITED KINGDOM RUSSIA NETHERLANDS CANADA USA GERMANY CHINA SOUTH KOREA ITALY ISRAEL JAPAN INDIA SPAIN AUSTRALIA NEW ZEALAND SOUTH AFRICA BRAZIL CHILE ARGENTINA Worldwide representation IBERICA

  4. COOKING / PASTEURIZATION MICROWAVE COOKING /PASTEURIZATION OF PACKED PRODUCTS

  5. COOKING / PASTEURIZATION EXAMPLES OF PRODUCTS

  6. COOKING / PASTEURIZATION • EUROPEAN INVENTORS OF PACKING FOR MICROWAVE COOKING/PASTEURIZATION (trays, poaches, valves etc.): • IPS, Germany/Switzerland • LCN, France • Micvac, Sweden • Nutripack, France • Patented systems.

  7. COOKING / PASTEURIZATION IPS

  8. COOKING / PASTEURIZATION IPS

  9. COOKING / PASTEURIZATION LCN Pre-pierced packing: hole or chimney in the plastic bag before cooking; hole or chimney must be closed by welding after microwave treatment.

  10. COOKING / PASTEURIZATION MICVAC TRF 120 M-3 3-zone RF tunnel TRF 50 F 27.12 MHz tunnel for fish TRF 50 F 27.12 MHz tunnel for fish

  11. COOKING / PASTEURIZATION MICVAC

  12. COOKING / PASTEURIZATION NUTRIPACK The valve allows thermal treatment and cooling of the product inside the packing without pressure change. The valve is adhesive and installed on the upper part of the packing that had been already pierced. Valve opening pressure: 10 mbar  3 mbar Valve closing pressure: 5 mbar  2 mbar

  13. INDUSTRIAL COOKING LINES

  14. 27.12 MHz – 50 ohms RF continuous flow cooking • 180 kW Continuous cooking of minced products (ham, sausages)

  15. 2.45 GHz Microwave continuous flow cooking • 300 kW (100 off x 3 kW) line for cooking desserts in pots

  16. CONCLUSION • NOT AN EASY MARKET • 1) Must prove to: • - Industrial companies • - Supermarkets • - Consumers • 2) Added cost: • - Tray, film, license etc. • Different logistics for pasteurized products: • - Storage, shelf life etc. • Product appearance: • - Packaging ‘vacuumed’

  17. MERCI THANK YOU

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