As a quick snack between meals, for gift baskets or as provisions for on the go, canned food has become an integral part of today’s households. Here in particular, specialist butchers have a convincing advantage over supermarkets thanks to the production of quality products.
In the production of all types of canned food, precise sterilization is of great importance for labelling and shelf life. In order to avoid quality losses due to high sterilization temperatures, the so-called F-value is used. This value is determined by the temperature level in the food and the length of time that this temperature is maintained above 100° C in the food. This involves cooking at a lower temperature, but for a slightly longer period of time, in order to kill the same amount of bacteria without damaging the quality of the food. In this way, a quality product is produced that is not refrigerated for a long time, without the addition of preservatives.
For this type of preservation, the KORIMAT is the ultimate helper for small and large businesses. Precise control of the temperatures and pressure throughout the sterilization process, both in the heating phase and in the cooking and cooling phase, produces a high-quality product that can be displayed in the salesroom without refrigeration. It is completely irrelevant what type of packaging is used. The fully automatic control system of the KORIMAT can sterilize conventional cans or glass packaging as well as soft packaging, plastic or aluminium trays or artificial casings.