LA GARDE Autoclaves

HOW (LA GARDE) AUTOCLAVES WORKS

Temperature come-up and holding time steps

The steam is directly injected to the retort chamber and in between the baskets.- A ventilation fan creates steam circulation to ensure a perfectly homogenous temperature throughout the retortchamber- Temperature regulation (steam injection) and pressure

(injection or venting of compressed-air) are automatically and independently controlled, according to the programme settings of ‘Tables of set values’.

Cooling step

• Condensation is eventually removed by the addition of mains potable water (pre-cooling step) and circulated by a pump. - This amount of water (at room temperature) is sprayed, without the risk of thermal shocks, on the products to cool.

• While circulating, the water in the process can be cooled, either with the direct addition of cold water or an intermediate heat exchange system.

• The addition of this water in the cooling system or in the secondary ‘side service’ of the exchanger is automatically controlled according to the programme settings.

• The integration of a heat exchanger in the cooling circuit, allows different qualities of water to be used. (Tower Cooling Water, well water, sea water, chilled water or glycol water) without the risk of its mixing with the “process” water, which is in contact with the packagings

• pressure is regulated with the same efficiency as for the come-up step and the temperature holding time during the process.

The schema above descrive how autoclave works.



ADVANTAGES


Economic use of energy : steam and consumptions optimised thanks to direct steam injection.

• No intermediate fluid necessary in order to heat up the product.

• Time to reach temperature come-up is very short

Temperature accuracy independent of the shape of the packaging (controlled forced ventilation)

• No risk of the spray nozzles becoming blocked during the come-up time. (CUT and sterilisation holding time)

Ideal process for pasteurised products. The absence of residual water in the bottom of the retort chamber stops micro bacteria from growing.

• Possibility of cooking procedure for unpackaged products, if the steam used is to a high enough quality for the food.