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| Specification | More info |
|---|---|
| Food industry | You'll be able to realize versatile and more flexible production lines. Also trials and pilot batches without the need to alter the manufacturing rhythm to travel to the plant to use the production autoclaves. |
| Packaging industry | Researchers and quality technicians can safely and easily perform stress tests and longevity studies with new packaging and materials. It facilitates the implementation of quality controls in production lines. |
| Training in professional schools | Vocational schools, cooking schools, and universities that want to train their students. These autoclaves can simulate commercial thermal processing, have full control of multiple parameters and make subsequent analysis of the results easy. |
| Restoration | Restaurants, chefs, catering companies, central kitchens, hotel chains and cooking schools that want to prepare gourmet preserves and ready meals in a convenient, safe and simple way. |
| Entrepreneurs | Micro-entrepreneurs, agro-tourism, farmers, cooperatives, small bakeries and associations wishing to prepare and market packaged foods such as gourmet, artisanal or organic preserves. |
The CFS-V Series vertical autoclaves with back pressure by TERRA Food Tech exist for cooking, pasteurizing, and sterilizing packaged food products in the food industry. These systems operate with saturated steam at temperatures between 50 °C and 130 °C and are suitable for applications where precise control of temperature, pressure, and process values is required.
The CFS-V Series is intended for processing food products sealed in containers. You can use this autoclave for:
Typical application areas include:
The autoclaves use saturated steam generated by heating elements located inside the chamber. Process control can be managed in different ways:
This allows accurate control of the thermal process while helping preserve organoleptic properties and minimizing changes to nutritional values.
The CFS-V Series supports highly configurable process programs:
For advanced applications and research environments, programs can include up to 11 independently configurable temperature segments.
The system comes with a 5” color touchscreen controller that allows:
This flexibility allows optimization for a wide range of food products and packaging formats.
The process design aims to balance food safety with product quality:
The systems also allow cooking and sterilization within the same process cycle.
All relevant sterilization parameters are continuously monitored and recorded, including:
The CFS-V Series includes multiple systems designed to ensure safe operation:
| CFS-28V | CFS-50V | CFS-75V | CFS-110V | CFS-150V | |
| Total/usable volume of the chamber (L) | 33 / 30 | 55 / 48 | 79 / 73 | 115 / 104 | 175 / 150 |
| External dimensions (L x D x H mm) | 505 x 580 x 1110 | 505 x 580 x 1290 | 610 x 700 x 1185 | 610 x 700 x 1435 | 750 x 820 x 1400 |
| Net weight (Kg) | 90 | 110 | 140 | 180 | 265 |
| Power (W) | 3200 | 3200 | 6000 | 6000 | 9000 |
| Voltage* (V) | 230 (1P+N) | 230 (1P+N) | 400 (3P+N) | 400 (3P+N) | 400 (3P+N) |
| Frequency (Hz) | 50/60 | 50/60 | 50/60 | 50/60 | 50/60 |
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Sterilizing canned food involves more than running an autoclave cycle. It is a structured process that directly affects food safety, shelf life, and regulatory compliance. The sterilization process for canned foods and prepared meals consists of six consecutive steps: food preparation before sterilization, preparing the containers, correct packaging, choosing between pasteurization and sterilization, meet the labeling requirements, and distribute it correctly. For more details, you can read this blogpost.
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