RF Equipment
ARF 30 KW equipment for the pasteurisation of "gnocchi" pasta in commercial packging
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PASTEURIZATION OF PACKAGED FOOD PRODUCTS
The use of the RF technology has brought many technical and economical benefits within the PASTEURISATION and THERMAL STABILISATION of fresh pasta and other food products after packaging in plastic bags or containers.
STALAM's continuous pasteurisation system involves the following stages:
- first the product is rapidly and uniformly heated to the desired temperature level at a rate of 5-10°C/min using RF energy;
- then the product's temperature is maintained by conventional heating for the time necessary (in seconds rather than minutes) to achieve the bacteria kill level required.
The advantages derived from this system are the drastic reduction of microbes at lower processing temperatures and at much shorter time (without the danger of product degradation) together with a considerable energy cost and floor space savings, compared to all conventional pasteurisation systems.
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