French food processing machinery manufacturer Armor Inox has developed a modular cooking and chilling process for cooked meat such as hams.
The Thermix system controls the entire cook, cool, chill process by immersion and continuous circulation of the water -- recycling the hot, cold and chilled fluids.
The system optimises heat transfer and temperature uniformity to give a consistently processed product. It is computer controlled for automatic cooking and chilling in the same tanks.
The product cycle consists of three phases starting with cooking. The tank is filled with hot water and the cooking is complete when the core temperature and pasteurisation values have been reached. After cooking, the hot water is recycled and replaced by cold water in the pre-cooling phase. Final chilling is completed with cold water until the desired core temperature is reached. The chilled water is then recycled.
A complete batch record with full thermal traceability is automatically produced at the end of each cycle.
Product shape consistency and accurate product dimensions are guaranteed, thanks to the Multimoulds technology, for increased slicing yields.
Two operators can run the Thermix process line, ensuring a continuous and flexible product flow with a throughput of 4,000kg to 8,000kg/h.
Contact: Armor Inox,
Tel: 00 33 297 22 62 63