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AQUAMAT

AQUAMAT. Cooking – Pasteurisation - Cooling. Pasteurisation. Pasteurization is a process of heating food, to a specific temperature for a predefined length of time and then immediately cooling it. This process slows spoilage caused by microbial growth in the food

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AQUAMAT

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  1. AQUAMAT Cooking – Pasteurisation - Cooling

  2. Pasteurisation • Pasteurization is a process of heating food, to a specific temperature for a predefined length of time and then immediately cooling it. This process slows spoilage caused by microbial growth in the food • Especially the re-pasteurization of the vacuum-packed sausages with the VEMAG AQUAMAT has significant advantages in regard to reducing the spoilage and the extension of shelf life.Contaminants like staphylococci and Listeria on the surface of the sausages are killed and remaining spore-producing bacillus will be damaged again massively. The taste and texture of the food will not be changed significantly

  3. Example for pasteurisation Vacuumpackedsausageseither in singleor double line

  4. Example for Cooking / Chilling Clippedsausages, meatpiecesandballs, cheeseorpackedsoupcanbecooked / chilled in the AQUAMAT

  5. The principle of AQUAMAT • The principle design is kept simple. There are only few mechanical components / turnarounds used Your advantage • Operational safety • Very good behavior in extreme operations • Easy to clean and maintain means low maintenance costs • Easy control and reliable production ensure reduction of operational efforts Low maintenanceeffort due to simple design forreliableoperationeven at productionfluctuation

  6. Two different lines High flexibility due totwo different lineswhichcanbeadjustedindividually

  7. Design AQUAMAT TWIN issplittedinto a heatingzoneand a coolingzone. A dryingzonecanoptionally follow

  8. Design AQUAMAT TWIN canbefedwithproductsfrom different points

  9. Conveyor belts as an option Different conveyorbeltscanbeoffered

  10. Supply interface Cooling • Inlet: three-wayvalveflange • Return: Flangeofheatexchanger Heating • Inlet: flangeofsteamfilter • Condensate (pressureless), flange (pressureless), flangecondensatetrap Circulationpumps, filters, heatexchangersand internal pipingareincluded

  11. Drying Hand in Hand – productsdriedforthefollowingprocesses

  12. Competition of AQUAMAT Biggestcompetitionforthe AQUAMAT isnoinvestmentorordinarycooling/cookingchambers

  13. AQUAMAT Competition

  14. Different suppliers – low cost Pro • Lesscost (~70%) The reasonforcheapprice • Higher productdamages • Pure stability • HACCP problems due toincreaseddirt

  15. www.hiperbaric.com Pro • Sterilisation insteadofpasteurisation • No thermal treatmentgives a new taste But • Extremely high investment • High costsfor spare parts • Change of taste andstructure • Noairisallowed High Pressure Processing (HPP) Application up to 3t/h

  16. www.hoegger.com Pro • Nomechanicalinflucence on theproduct • Correctorderanddirection But • Higher investmentofupto 50% • Long process time changesthetexture • Instabilityofproductionchanges • High rebuildcosts

  17. www.alco.com Pro • Nomechanicalinflucence on theproduct (shape/dog-ear) • Correctorderanddirection • Dry product But • Higher investmentofupto 30% • Long process time due tobadheattransfer • Weassumemoreenergy (airismuchmore expensive thanwatertransportation) Spiral air treatment For hot/cold application

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