Solutions for counter-pressure cooking and pasteurization

In the world of food industry, constant innovation is key to guarantee the efficiency and quality of the products. In this context, Industries FAC are representatives in Spain of renowned brands such as Verinox, and we stand out by offering cutting-edge solutions for the counter-pressure cooking and pasteurization. In particular, the new system of «SUPERPASTEURIZATION» of Verinox stands as a fundamental pillar, providing significant benefits in terms of reduction of microorganisms, increased product life and a drastic decrease in pasteurization time.

Industries FAC counter-pressure cooking and pasteurization systems are modular and adapted for heat treatment cycles up to 110 °C. These systems, ideal for wet steaming and pasteurization, operate at a maximum pressure of 0.49 bar. They stand out especially when treating vacuum packed products or in trays, preserving the integrity of the container and avoiding problems such as swelling, deformation or breakage.

The versatility of these systems is evident in their effectiveness in the treatment of products such as vegetables, meats, fish, sausages, pasta, rice and cereals or pre-cooked dishes, among others.

The adoption of back pressure technology entails multiple benefits for food production:

1. Higher productivity and long life

• Increased food security.
• Improvement of organoleptic characteristics.
• Reduced weight loss.

2. Energy efficiency and reduced process time

• Considerably lower electricity consumption (up to 80% less).
• Reduced cooking time between a 20% and 50%.

3. Optimization of pasteurization

• Pasteurization time of 5 minutes, resulting in up to 12 months of life.
• Reduction of approximately 50% in pasteurization time.

Contrasting the type M3 HP CU counterpressure oven with a traditional type M3 CU steam oven reveals crucial differences, among which we highlight:

• Electrical consumption: the back pressure oven surpasses the steam oven with a reduction of the 80%.
• Operating pressure: The backpressure furnace operates at 0.49 bar, while the steam furnace operates at atmospheric pressure.
• Maximum saturated steam temperature: the counterpressure oven reaches 110 °C compared to 90-95 °C for the steam oven.

These differences translate into a significant increase in useful life, a notable decrease in bacterial load and outstanding energy efficiency.

In conclusion, the back pressure technology implemented by Verinox and distributed by Industries FAC not only represents an evolution in pasteurization and industrial cooking, but also a substantial improvement in terms of efficiency and quality. Investment in these advanced systems not only translates into short-term economic benefits, but also lays the foundations for more sustainable and safe food production. In the competitive scenario of food industrial machinery, at Industries FAC we stand out for our ability to provide solutions that make a difference in the industry.