Autoclaves make it possible to heat treat a wide range of products and different types of packaging to give the products the shelf life required by the market for a particular product. There are three main processes used for heat treatment:

• Sterilisation. Sterilisation involves placing a product in a high temperature environment, usually over 100°C, for a period of time that kills all microorganisms, including spores, the most resistant form of bacteria. This is how sterilisation can extend the shelf life at room temperature (up to several years).
• Pasteurisation. This is an average level of heat treatment that can destroy pathogens and a large number of modified microorganisms. The temperature of this procedure usually does not exceed 100°C, and the pasteurisation time at this temperature takes from several seconds to several minutes. As not all microorganisms are destroyed by heating, the product must be cooled very quickly after exposure to the high temperature environment. Pasteurised foods are then usually stored at 4°C in order to slow down the development of existing microbes.
• Cooking in a vacuum. This process ranges in temperature from 60°C to 100°C. The product is packed in hermetically sealed vacuum bags and then undergoes a long heat treatment process at a constant temperature. Afterwards, the product is cooled and stored as a pasteurised product. Many advantages of vacuum cooking can be found, including low weight loss, uniformity of cooking and preservation of the healthy and organic qualities of the product.

Autoclaves allow for professional heat treatment with minimal time investment. What's more, the water cascade technology is effective for both heating and cooling. With a full range of features and processes, you can choose the best equipment to suit your needs.