Sterilization - Disinfection - Cooking

Low-pressure steam sterilization and cooking principle

Low-pressure steam sterilization, cooking and disinfection is an ideal method for wine tuns and containers in the wine and food industries. But also for disinfecting substrates for mushroom production and cooking foodstuffs.

Why use low-pressure steam for sterilization and cooking?

This methode is :

• fast and efficient,
• economical,
• natural,
• not subject to high-pressure steam standards, which removes your constraints.

Accessories for sterilization, cooking and disinfection

Water treatment equipment (softener, dosing pump) to improve the life and performance of the steam generator (generator not guaranteed without adequate water treatment and monitoring),