Pasteurisation of pasta and ravioli to extend the shelf life.

This consists of passing the pasta or ravioli through a tunnel where it is subjected to a jet of steam at 90ºC, then ventilated for surface drying and cooled. This heat treatment is complemented by packaging under ATM (modified atmosphere) and extends the shelf life, at a temperature of 4ºC, to 42 days.

Automatic pasta cookers & Pasteurisation

Pasteurisateurs pour pates, ravioli pour le traitement thermique
Cuiseur pour la cuisson des pâtes fraîches ou sèches
CUISEUR AUTOMATIQUE 1 CUVECuiseurs de pâtes fraiches ou séches à relevage automatique