VOS Schott GmbH (Butzbach, Germany) specialises in the design and production of solutions for the pasteurisation and sterilisation of food. Meat, fish, vegetable and fruit portions or soups are processed in autoclaves. „Our sprinkling method guarantees optimum energy transfer to the canned foodstuff,“ explains Philipp Meinecke, CTO at VOS Schott GmbH.
In trial cooking sessions at the in-house test lab, the optimum programme for a product is determined, in cooperation with the customer. The core temperature and the F-value are recorded using Ellab loggers. The determined values can then be applied in the customer‘s production process. The canned goods are either sterilised or pasteurised in an autoclave, depending on the customer-specific production requirements. The accessories for filling are individually matched. The heating, holding and cooling phases are controlled and monitored by an Imago F3000 MC controller. The temperature and pressure are individually adjustable. The 43.1 B model is designed for temperatures up to 121 °C and 2.5 bars overpressure. Given the right packing method, the sprinkling method ensures excellent heat transfer and reduces energy consumption for cooking, thus saving money.
The Voss 43.1 sprinkling autoclave is available in two sizes and with two power sources, namely electricity and steam. The capacities of the two models are 390 l and 520 l respectively.
For larger volumes, the manufacturer recommends using a Steriflow autoclave of suitable capacity. The standard autoclave from Steriflow has a cylinder diameter of 1,300 mm. For the processing of food, it is normally operated with four to six baskets. The autoclave is equipped with an automatic control system.
Together with its partners Steriflow (autoclaves), Emerito (glass jar cappers) and JK Somme (can seamers), VOS Schott provides a complete range of customised solutions for the thermal processing of foods.