Small retorts with pressure support
Both pasteurization and sterilization are techniques of food preservation by applying heat. Their aim is the destruction of microorganisms and their spores. The difference between the two techniques lies in the time and temperature of the heating process.
Sterilization is performed with different foods, such as meat, fish, vegetables, fruit… it consists in placing food in a container and subjecting it to temperatures above 100ºC, usually 121ºC, during a certain period of time. After this process, all microorganisms and spores are inactivated.
Pasteurization involves heating food at temperatures below 100ºC for a brief period of time. This method is used in many products, especially in milk and its derivatives, flavored juices, beers, because the low temperatures respect and preserve the aromas and other organoleptic characteristics. These food products have a shorter shelf life, because although viable microorganisms are drastically reduced, some remain viable.
|Camera dimensions Ø x H cm||25 x 43||40 x 40||40 x 60|
|Camera volum total/useful L||22 / 21||55 / 50||79 / 75|
|External dimensions F x A x H cm||42,5 x 59 x 68||78 x 76 x 63||98 x 76 x 63|
|Electric power W||2000||2800||3200|
|Electric tension V *||230 (1P+N)||230 (1P+N)||230 (1P+N)|
|Packing dimensions F x A x H cm||85 x 73 x 75||106 x 88 x 80||106 x 88 x 80|
|Weight with packaging Kg **||64||137||145|
UNE-EN-ISO 9001:2015 Quality management system
A-61010-1 Safety requirements for electrical equipment for measurement, control and laboratory use. Part 1: General Requirements
A 2-040-61010-2-040 Part: Particular requirements for laboratory autoclaves
A-61326 Electrical equipment for measurement, control and laboratory use. Requirements of electromagnetic compatibility (EMC)
AD 2000 Merkblatt Pressure Vessels
2014/35/EU Low Voltage Directive
2014/30/EU Electromagnetic Compatibility
2014/68/EU Pressure Equipment