Flour sterilization

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The sterilization process is commonly used in the cooking of bovine by-product as required by national standards. This consists of raising the temperature of the product in a Standard Batch Cooker up to 133°C, and subjecting it to a constant 3bar pressurized period of 20min. This process requires an automated system so that at the end of the sterilization a report is issued for each load, guaranteeing that the product was processed in the required manner and is being extracted with the necessary quality.

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