Autoclaves

For the sterilisation and pasteurisation of a product in sealed packaging: canned goods, ready meals, sauces, wet pet food, dairy and pharmaceutical products. The autoclave ensures the required lethality of the process and thereby the shelf life without a cold chain.

The main technologies are water spray (cascade), water immersion, steam-air mixture and combined regimes. The choice depends on the type of packaging, its resistance to pressure differences and the requirements for uniform heating of the batch.

Tin cans, glass containers, retort pouches, trays with barrier film, doypacks made of suitable materials. For each type of packaging a regime with counter-pressure is selected in order to avoid deformation and loss of tightness.

Modern autoclaves keep an automatic record of the parameters of every cycle — temperature, pressure, time — with calculation of the F-value. These records are used to confirm compliance with HACCP requirements and during audits.

Yes. An autoclave requires steam or another heat source, cooling water, compressed air, electrical power and drainage, as well as space for loading the baskets. We provide the list of requirements in advance, so that preparation can be carried out in parallel with the manufacture of the equipment.