Axitherm comes on your site, rents and sells measuring equipment with expertise for each application in pasteurization sterilization
Through your businesses and their diversity, optimizing the Cooker Value is a fundamental common element to maintain the desired level of quality.
Axitherm offers several complementary techniques to meet your needs for reduction or homogenization of the Cooker Value. We will distinguish thermal approaches which are our direct competence, from micro-biological approaches which we subcontract to our partner ALTIC.
Our method: Once the target VP or VS has been established (see partner ALTIC), we propose several scale constructions to select the one that will guarantee the best reproducibility of the cycle. This repeatability of the autoclave greatly limits the dispersions of VP / VS and, by the same token, those of the cooking value.
Unlike a standard scale writing, this takes into account the characteristics of the site’s energy networks, the performance of the autoclave and the working methods applied. In addition, this new scale is designed to respect the thermal properties of your recipes to never “rush” them more than necessary. Thus we cumulate 2 advantages: control of dispersions by tightening of the safety margin on the VP / VS + harmonization of the VC by alignment on thermal behavior of the product.
The result is an almost homogeneous cooking of the recipe with an unequaled flavor, regardless of the location in the autoclave or even the time of year.
Under certain conditions, this optimization of the cooking value is accompanied by a gain in productivity and then provides a very rapid return on investment for this service.