We are very glad to see the positive results of raising awarness concerning processing of potato products in retort at the beginning of this year.
Our working approach, although criticized, has demonstrated once again that results meet the expectations when you put quality on top of priorities.
Major potato processors came to us with complains and worries regarding their system working with water spray principle.
Bad results, partly uncooked products in the same load, health hazards or a combination of this are factors they are fighting with.
Items which do not exist in a Steam&Air system, and which prove the superiority of the Steam Air process.
Steam is still your best ally
Potato is a product sensible to heat treatment, and requires special care.
Unlike water, Steam treats your product homogeneous and minimal temperature flucutation over the layers.
Where water cannot come, steam can go and transfer the heat.
The truth is that water cascading will never reach ventilated steam’s level of homogeneity.
Homogeneinity is an absolute must to maintain the organoleptic quality and cooking degree of the product, and most of all to attain the required F0 value.
Raising awarness makes the difference
A new client, who was recently equipped by one of our colleagues, has faced the limits of a conventionnal water process.
He used vertical positionning of his bags, which was recommended to him by his supplier.
Results didn’t meet the expectations. Unfortunately he had to live this bitter experience to realise that this was neither the right process or the right machine for him.
With our expertise he now will take advantage of a limitless process treatment with his brand new machine, a Steam&Air machine of Lagarde.
Lagarde Autoclaves’ team wish you a happy and prosperous year !