The use of water for heat treatments of vacuum-packed meats allows to optimize the uniform transmission of heat inside the treatment units. During cooking, the improved efficiency of heat transfer to the products, the possibility of using lower temperatures allows for energy savings, even in the presence of consequent lower dispersions. During cooling, the use of water allows to reduce meat temperature faster, with obvious benefits both for the low permanence at critical temperatures; the reduction of time allows the greater exploitation of the plant. Our UCR cooking units are basically insulated tunnels, with one or two hinged doors, connected to a recirculation pump for both the hot and cold circuits, thus making it possible to carry out cooking and cooling in the same place, without having to move the products.

Hot and cold water are stored in insulated tanks, also outside the plant, while the first cooling water is contained in a non-insulated tank. After the loading of the UCR, sized according to production requirements, the doors are closed and the hot water is transferred from the tank to the tunnel, until the product is covered, whether it is in the mold or on frames. The water is then recirculated through a steam exchanger that allows the modulation of the temperature according to the chosen cooking cycle. At the end of the cooking cycle, the water is transferred back into the tank, or into another...