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1985 - IATI T3 Meat Processing()
- Listing No
- 1175783
- Year
- 1985
- Manufacturer
- Model
- Condition
- Used
- Location
- Italy
- Price
- POA
- Description
-
Condizione: Usato Numero di magazzino: 13092 marca: IATI Forno di cottura a Vapore e Pastorizzazione IATI T3 Tipo Tunnel Capienza n.3 carrelli Doppio sistema Vapore saturo e Immersione Interno Totale acciaio Assorbimento Kw 3 Struttura rinforzata con chiusura ermetica ad alta tenuta Dimensioni ingombro m.: 3.30 x 1.15 x 2.30h Nei forni per i trattamenti termici di cottura a vapore in contropressione l’eccezionale rapidità e uniformità di riscaldamento fino a 110°C e 0,49 bar di pressione si ottiene grazie al particolare sistema di distribuzione del vapore nella camera. Rispetto ai forni tradizionali i processi di cottura e pastorizzazione avvengono in tempi ridotti fino al 50% con un risparmio energetico fino all’80% con un forte abbattimento delle cariche batteriche che consente di allungare la shelf life del prodotto fino a 12 mesi e ne conserva tutte le caratteristiche organolettiche
About this machine
The IATI T3 is a used steam cooking and pasteurisation tunnel oven, a piece of meat processing equipment designed for the thermal treatment of food products using pressurised saturated steam. Sometimes referred to as a steam retort or thermal processing tunnel, this type of machine is used in the food industry to cook, pasteurise, and extend the shelf life of processed meat and similar products under controlled temperature and pressure conditions.
The unit operates as a tunnel-type system with a capacity for three trolleys and features a dual processing arrangement combining saturated steam and immersion methods. The interior is constructed entirely from stainless steel, and the reinforced structure is fitted with a hermetically sealed, high-integrity closure. Overall footprint dimensions are 3.30 m × 1.15 m × 2.30 m in height, and power consumption is rated at 3 kW.
The system is designed for counter-pressure steam cooking, achieving temperatures of up to 110 °C at a pressure of 0.49 bar. According to the seller's notes, the particular steam distribution arrangement within the chamber delivers exceptional speed and uniformity of heating, with cooking and pasteurisation cycles reported to be completed in up to 50% less time than conventional ovens, alongside energy savings of up to 80%. The process is also said to achieve a significant reduction in bacterial load, enabling shelf life extension of up to 12 months while preserving the organoleptic characteristics of the product.
This machine dates from 1985, is offered in used condition, and is located in Italy.
This description was generated automatically from the listing details and may not reflect every specification. Please confirm with the seller before purchase.
