1. Time saving : fruit and vegetables are defrosted without damage to their structure whilst reducing your cycles by 50% or even more. 2. Increased yields : control of losses during defrosting or massaging operations. 3. Consolidation of processes into one single operation : multi-purpose units for rehydration and massaging.

For long limited to sterilization, fruit and vegetable processing has enjoyed a new boom with the development of products referred
to as 4th- and 5th- level products and IQF freezing techniques.
Today, with intermediate foodstuffs, the food industry is reaching new markets with more technically-advanced, but also more attractive products...

If you are transforming or assembling foodstuffs,
you should :

	Optimize defrosting conditions.
	Control the salting or sugaring processes.
	Increase yields.

Defrosting, consolidation of processes into one single operation, cooking in a massager or in a cooker, cryogenics.

For all types of productions :
Gourmet ready-made meals, sterilized products, preserves, frozen food, IQF products, jam and compotes, frozen fruit salad, etc.

Are you processing fruit and vegetables ?