COOKING AND POST-COOLING - PASTEURIZATION OVEN MOD. PCP
As official distributors of Verinox in Spain, we offer their PCP cooking and post-cooling ovens, semi-continuous systems designed for medium and large productions.
They are an excellent choice for preparing meats, sausages, fish, fruit, vegetables and ready meals, among other meat and packaged products. By avoiding manual transfer of the product between the cooking and cooling areas, these systems prevent recontamination, reduce bacterial growth and optimise production flow, significantly reducing handling time.
The production cycle consists of three stages: cooking or pasteurisation at variable temperature and time, automatic transfer to the cooling section, and a rapid cooling stage — by air, water or a combination of both, depending on the product — before the product leaves for the cold store. This process reduces the product's bacterial load without altering its physical, chemical, organoleptic and nutritional characteristics.
The range includes different variants depending on the cooking mode required: M PUN PCP, which allows all cooking and pasteurisation modes; M CU PCP, which only allows steaming and pasteurisation of the product; and M HP CU PCP, which is also limited to steaming and pasteurisation, using the counter-pressure principle.
Benefits of integrated cooling
- High food safety of the products manufactured
- Energy savings in subsequent cold storage, since the already-cooled product does not affect the cold store's temperature
- No harmful temperature fluctuations for other products already in storage
- Uniform, precise internal temperature maintenance
- Maximum flexibility of use
