A recent installation of a second autoclave in Mexico, from a market-leading producer of mushrooms in cans and pouches, demonstrated the superiority of Lagarde’s steam and air retorting technology for this new client.
Prior to their first Lagarde autoclave purchase in 2016, the customer was retorting using a water cascading process. They have confirmed that the steam and air process possible with their new purchases has produced a 30-40% shorter cycle time, with a reduction in energy consumption ranging from 20-50%!
This chimes with what we already know for Lagarde Steam & Air process technology versus VS Water based processes from competitors in the market, which is that it offers:
- Energy savings for steam, electricity and water from 30% to 80%
- Faster cycle inducing higher productivity:
- Come-up-time shorter by 20% to 40%
- Sterilization time reduced by 10% to 20%
- Fluid contact zones on the packaging which are 2 to 5 times higher
- Required boiler capacity that is 30% to 50% lower
In addition to the demonstrable advantages of the tried and true steam and air process, Lagarde has also invested heavily in innovating their technology with the introduction of a new Rocking System. As an exclusive application, the new developments use the basket’s loading and unloading system to agitate the product load while sterilisation or pasteurisation takes place. This of course significantly reduces the challenges of the Maillard effect – a non enzymatic reaction between sugars and proteins that occurs upon heating which causes caramelisation or browning.
The team are always available to respond to your processing needs and to provide a more detailed dive into the benefits of moving to Lagarde for retorting products on 01780 749097. But to understand more about our business as a whole, why not come and see us at PPMA Total from 1 -3 October on Stand C30? We look forward to sharing with you our vision of the future with our range of world-leading food technology suppliers!