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.
A lot of food applications do not need agitation. We ensure that your product carriers are automatically loaded in and out of the autoclave via a shuttle or bridge conveyors.
Suitable if your product benefits from end-over-end agitation. Due to the full rotation, you cannot load half stacks or half-filled baskets. We are happy to share our expertise in terms of top trays and spacers.
A so-called oscillating autoclave comes into play when you produce food with liquid or a dairy based product. In most cases, our shuttle brings your product carriers into the autoclave, after which they are gently stirred on a rocking platform.
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