PCP ovens are an excellent option for preparing a wide variety of foods, such as meats, sausages, fish, fruits, vegetables and precooked meals. Associated with these ovens, the cooling system guarantees greater quality and durability of the product, while reducing the bacterial load of the food without affecting its physical, chemical, organoleptic and nutritional characteristics. This approach is particularly useful to meet the needs of producers who will then store the product in cold rooms.

We offer two types of PCP ovens:

• PCP-HP ovens with pressure cooking: These ovens have an effective cooling system that allows the creation of numerous products packaged in vacuum or in trays, quickly reducing the temperature. The production cycle consists of three phases: cooking, cooling and conservation. Counter-pressure cooking begins to work on the product, whether in trays or sous vide. Subsequently, the product is cooled quickly, eliminating all bacterial loads. This product can then be transferred to refrigeration chambers, where no harmful temperature fluctuations will occur and a high level of energy efficiency will be maintained.
• PCP-CU ovens with steam cooking: These ovens use steam for cooking and are equipped with a rapid cooling system. The production cycle begins with steam cooking, which can benefit from an advanced ventilation system. Subsequently, the product automatically goes to the cooling phase, where the bacterial load is eliminated in a short time. Once this second phase is completed, the product can be transferred to the cold room.

PCP ovens combine innovation with the guaranteed quality that has always characterized Verinox. They offer:

• Uniformity and precision in maintaining the set internal temperature
• Homogeneous and bacteriologically safe production
• Maximum flexibility
• Guaranteed safety and ease of use
• Fast cleaning and hygiene
• Low maintenance costs
• High yield and energy savings

With PCP ovens, you get the quality of both pressure cooking and steam cooking, plus numerous cooling benefits:

• Very high health safety on food products
• Energy saving during cold storage, because the cooled product will not affect the cell temperature
• Absence of thermal fluctuations harmful to the products already in the chamber
• Maintaining internal temperature uniformly and accurately
• Reliability and low maintenance costs
• Maximum flexibility of use