- Rapid preparation sterilizer(RIC)
- Sterilizing the food before packaging in high temperature and short time
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The foods and its ingredients are rapidly sterilized before packaging (sealing). Selecting either high temperature (above 100°C) sterilization or low temperature (under 100°C) sterilization, the range of applicable products to be very wide and uniformly sterilize any solid food.
Features
High temperature rapid sterilization (HTST) retains the flavor of food ingredients
The air which inhibits heat transfer to solids is removed (adopting the original vacuum deaeration system), and applying clean steam directly to the food ingredients, uniform sterilization is achieved in a short time (*patented)
Dried products can be taken out in dry condition after sterilization
Applications
Marine products such as hijiki (seaweed), spices, boiled/dried young sardines, beans, prepared dishes, etc.
