真空熱壓爐/壓力釜/滅菌釜

滅菌釜(食品產業)

滅菌釜(食品產業)

符合客戶要求的最佳品質
  • AUTOCLAVES-2000-011-LOGO-light-3.jpg
  • can autoclaves.png
  • csm_Referenz_Sterilisationsautoklav_e69daf78a1.png
  • food autoclaves.png
  • lab autoclave.png
  • tehcnologie-vapeur-et-air-2-2.jpg
詳細介紹

Benefits: 
Savings, Homogeneity, Axiom, Security

Savings
Use only what you need: steam consumption is optimised thanks to direct steam injection. Facts: improved using costs (TCO – Total Cost of Ownership).

Homogeneity
With a conventional water retort, the heat transfer fluid (liquid water) flows from the top to the bottom on the products positioned in the shower only and only on part of the exchange surface of the products to be treated.

With the Steam an Air technology invented by Lagarde in 1972, steam (gaseous form of water) will occupy the entire enclosure, therefore the products and will exchange with the entire surface of the products who’s to be treated.

Axiom
As mentioned in the scientific literature, the Lagarde Steam and Air system is the only process able to deals with all packaging, thanks to the combined advantages of a gas property, forced circulation with the fan, and the Lagarde soft cooling system. (Source: “La conserve appertisée”, J. Larousse, p.584)

Security
Temperature accuracy with independent pressure and packaging shape (controlled forced ventilation)

– No umbrella effect as opposed to water spray systems
– No thermal shock thanks to the Lagarde soft cooling system: accuracy up to 0,2°C.
– No risk of the obstructed spray nozzles during the cycle.