On this page we zoom in on autoclaves that are used for food sterilization. We speak of sterilization when a heat treatment above 100 °C is applied for a longer period of time.
At the highest level of food sterilization, there are two distinctive autoclave variants: continuous and batch. The difference? In continuous autoclaves, products undergo their heat treatment in an autoclave one by one, within a continuous flow. As the name suggests, within batch autoclaves this happens in hundreds or thousands at the same time, formed in stacks of trays or baskets.
We can rely on years of good partnerships with parties such as: