Flame pasteurising for pathogen control
Until recently, Belgium-based Luka Meats’ smoked, roasted, and extra-lean hams and meatloaves were pasteurised, browned and seared using a hand-held torch. When handling 1,200 hams and 300-400 loafs a week became too time-consuming, the firm automated its pasteurising process with a Unitherm Tunnel of Fire flash roasting system.
Cooked and chilled whole meat products are moved through an enclosed flame that will colour, sear and surface-pasteurise them ready for packaging. Because of the speed of the process, complete surface pasteurising and searing is achieved, yield loss is minimal and a long shelf-life is ensured.
Products maintain their cool temperatures, which eliminates food safety issues that can occur when products are cooled in the open air prior to packaging.
“We used to spend around two hours a day hand-finishing these products,” says Thomas Leemans, Luka Meats founder and owner.
“We now save approximately 60% of the time it used to require to brand our products by hand.”
Contact: Unitherm Food Systems
