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12 PORTE DU GRAND LYON01702 NEYRON CEDEX, FRANCE
tel. +33 (0)4 72018160 www.sairem.com
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The company• FOUNDING 1978
• REGISTERED CAPITAL 500 k€
• CURRENT EMPLOYEES 34 J.M. JACOMINO, CEO
J.P. BERNARD, Managing Director
• R & D 11 % turnover
• TURNOVER 7 M€ 2011, 70 % export
• SUBSIDIARY COMPANY SAIREM IBERICA, SPAIN
M<40
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Worldwide representation
CANADACANADA
USAUSA
NEW ZEALANDNEW ZEALAND
AUSTRALIAAUSTRALIA
SOUTH AFRICASOUTH AFRICA
BRAZILBRAZIL
ARGENTINAARGENTINACHILECHILE
RUSSIARUSSIA
ITALYITALY
UNITED KINGDOM UNITED KINGDOM NETHERLANDSNETHERLANDS
GERMANYGERMANY
SPAIN SPAIN
SCANDINAVIASCANDINAVIA
INDIAINDIA
ISRAELISRAEL
JAPANJAPAN
SOUTH KOREASOUTH KOREA
CHINACHINA
IBERICA
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COOKING / PASTEURIZATION
MICROWAVE COOKING /PASTEURIZATION
OF PACKED PRODUCTS
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EXAMPLES OF PRODUCTS
COOKING / PASTEURIZATION
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COOKING / PASTEURIZATION
EUROPEAN INVENTORS OF PACKING FOR MICROWAVE COOKING/PASTEURIZATION (trays, poaches, valves etc.):
- IPS, Germany/Switzerland- LCN, France- Micvac, Sweden- Nutripack, France
Patented systems.
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COOKING / PASTEURIZATION
IPS
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COOKING / PASTEURIZATION
IPS
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COOKING / PASTEURIZATION
LCNPre-pierced packing: hole or chimney in the plastic bag before cooking; hole or chimney must be closed by welding after microwave treatment.
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TRF 120 M-33-zone RF tunnel
TRF 50 F27.12 MHz tunnel for fish
TRF 50 F27.12 MHz tunnel for fish
COOKING / PASTEURIZATIONMICVAC
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COOKING / PASTEURIZATION
MICVAC
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COOKING / PASTEURIZATIONNUTRIPAC
KThe valve allows thermal treatment and cooling of the product inside the packing without pressure change.The valve is adhesive and installed on the upper part of the packing that had been already pierced. Valve opening pressure: 10 mbar 3 mbarValve closing pressure: 5 mbar 2 mbar
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INDUSTRIAL COOKING LINES
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Continuous cooking of minced products (ham, sausages)
27.12 MHz – 50 ohms RF continuous flow cooking 180 kW
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2.45 GHz Microwave continuous flow cooking
300 kW (100 off x 3 kW) line for cooking desserts in pots
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CONCLUSIONNOT AN EASY MARKET
1) Must prove to:- Industrial companies- Supermarkets- Consumers
2) Added cost:- Tray, film, license etc.
3) Different logistics for pasteurized products:- Storage, shelf life etc.
4) Product appearance:- Packaging ‘vacuumed’
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MERCI
THANK YOU