Shaking process and quick temperature increases allow largely reduced cycle times.
3 temperature stages: rising, holding temperature and final cooling.
Shell internal pressure is regulated with injection or direct exhaust valves, controlled by the MPI.
Pre-heated water and direct steam humidification reduces the heating up process.
ADDITIONAL PRODUCT INFORMATION
The Shaka method does not include any overcooking and therefore there is no loss of product texture, taste or appearance. The machine assures a consistent high-quality product result which does not break down and has a preserved colour with a home-made taste thanks to the reduced cycle times. A notable difference compared to static or rotary autoclaves. During the entire cycle, the internal pressure of the tank is regulated by injection or direct exhaust of compressed air with the help of two automatic MPI automatic valves.
The radar level also allows precise control of the volume and water throughout the cycle. The benefits of the ‘shaking’ method provide a healthier, improved preservation of products and a better conservation of vitamins, Polyphenols and other micronutrients. There is also a reduction in the use of salt and the aromas of the ingredients used are preserved to ensure a tasty product. It also provides a more consistent texture. The packaging is also cooled with sterilised water at the end of the process.
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