UCR cooking and cooling unit

Water use for under vacuum packaged meat thermal treatment permits to optimize the heat uniform transmission inside the treatment unit.

During the cooking phase, the use of a fluid, that doesn’t make thermal barriers and that optimizes the thermodynamic exchange, permits to use lower delta T and to obtain a greater gradualness and continuity in temperatures management.

The energetic s ...

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  • PoultryPoultry
  • Cooked meat productsCooked meat products