Pasteurization and sterilization – what are the differences?

Since the dawn of time, mankind has been working to preserve food in a safe way. The aim has been to invent techniques for eliminating all bacteria and microorganisms that could be harmful to health. In this article, we will describe the two main examples: pasteurization and sterilization. 

Discover the differences between pasteurization and sterilization. 

What is the technical process of pasteurization?

French scientist Louis Pasteur invented the pasteurization process in the 19th century. Pasteurization was patented in 1865. The process involves raising the temperature of a product over a given period of time. 

There are two types of food pasteurization depending on the storage temperature

Our Steritech autoclaves can be used for two types of pasteurization. 

• Pasteurization of products with an acid pH below 4.5. Products can then be stored at room temperature.
• Pasteurization of products with a pH above 4.5. Products must be stored in a cool place.

The different objectives of pasteurization

Pasteurization heat treatment destroys pathogenic bacteria present in a product. However, pasteurization does not destroy certain spores or the most resistant strains of microorganisms. The destruction of bacteria and microorganisms depends on the pasteurization process. 

Certain pathogenic microorganisms have been destroyed in products with a pH below 4.5. No microorganisms can develop. The acidity of the product completes the preservation process. The same applies to products with a pH above 4.5, where certain pathogenic microorganisms have been destroyed. Cold completes the preservation process.

What is the shelf life of a pasteurized product? 

Once again, the shel life of pasteurized foods depends on the acidity of the product. 

• Products with a pH below 4.5: more than 12 months with DMD (date of minimum durability). The words “best before” must appear on the packaging.
• Products with a pH above 4.5: these are perishable foods. Shelf life is a few months. The words “best before” must appear on the packaging.

What is the technical process of sterilization?

Sterilization is a temperature-based food preservation process. Depending on sterilization protocols and your equipment, the heating temperature can reach at least 121°C under a pressure of 100 kPa. The duration of the process depends on the product.

What are the two types of food sterilization processes?

There are two types of low-temperature sterilization (UV, chemical or ionizing radiation, or filtration) specifically adapted to medical equipment. Only high-temperature heat treatments such as autoclaving can sterilize food products.

The different objectives of the sterilization process

The main goal of the sterilization process is to eliminate all microbes from a food preparation. Biological agents, such as spores and pathogenic organisms, are eliminated by raising the temperature for a given period.

What are the differences between pasteurization and sterilization processes?

The first difference between pasteurization and sterilization concerns their inventors. Nicolas Appert discovered the sterilization process, also known as appertization, at the end of the 17th century. Pasteurization was discovered by Louis Pasteur in the following century.

The differences in temperature

During the sterilization process, the temperature exceeds 100°C. All pathogenic organisms are destroyed, including spores. Canned food can be stored at room temperature. In the pasteurization process, on the other hand, the temperature remains below 100°C. Not all pathogenic organisms are destroyed, which is why food must be kept cold for non-acidic products. The use-by date must be respected. 

What is the shelf life for each process?

Sterilized products have a longer shelf life than the pasteurized products. This is because pasteurization does not destroy all pathogenic organisms. 

Which products are involved in each process?

The pasteurization process applies to all types of food: milk and its derivatives (butter, cream, etc.), fruit juices or beverages (wine, cider or beer), jams and even meat. All can be pasteurized. However, some foods, such as ready-made meals, must be kept refrigerated. 

Sterilization also covers a wider range of products : whole fruit, vegetables and ready meals. Steritech does not manufacture continuous pasteurizes for milk or fruit juices. In general, liquids such as milk and fruit juices can be pasteurized before bottling. 

Different times and temperatures for different processes

For both dry and moist heat sterilization, time and temperature vary according to the product concerned. The same applies to pasteurization, which depends on the product. However, rapid cooling must follow the process.

What is the right type of packaging for the product?

Sterilization and pasteurization processes are particularly well suited to different types of packaging. For example, a glass bottle can be used to sterilize vegetable soup. Flexible packaging such as plastic trays can also be used for sterilization and pasteurization. 

Why use pasteurization or sterilization?

We usually talk about the “technical” reasons for using pasteurization or sterilization. Let’s focus on other reasons to use these processes.

A gain in food sovereignty 

At Steritech, we’re committed to the concept of food safety. Crop variability due to climatic phenomena (heatwaves, drought, frost) has become the norm. Thanks to sterilization, food can be stored for several years at room temperature.

Environmentally-friendly cooking and food preservation

Our autoclaves are “2 in 1” solutions. Cooking can be carried out at the same time as heat treatment. This type of preservation requires no energy consumption. We have always been committed to sustainable development. Our pasteurization and sterilization solutions save energy.

Make the right choice and opt for a company renowned for its expertise in sterilization and pasteurization. Discover our range of autoclaves, the fastest on the market. Do you have any further questions? Please do not hesitate to contact us.

6 tips for choosing an autoclave for food sterilization

An industrial food autoclave is needed to sterilize and pasteurize food to extend its shelf life. A wide range of food autoclaves is available. They come in different sizes, depending on your needs. You can also choose how your food is sterilized: by water spray, air steam or bi-process. So, what are the best tips for choosing an autoclave for food sterilization? Discover 6 tips to help you choose the right industrial autoclave.

List of requirements for using a can sterilizer in the industry

Can sterilization has revolutionized the food industry. However, the way food is preserved differs depending on whether it is produced domestically, industrially, or in an artisanal way. 

What are the safety requirements for an autoclave designed for industrial food sterilization?

Autoclaves must be tested periodically. The specified interval for periodic testing must not exceed one year. Depending on how often the autoclave is used, it is legally necessary to carry out periodic checks at least once a year. Autoclaves must be inspected to avoid any risk of explosion.

Sterilization equipment for artisanal and industrial production

If your jars are intended for sale, a stainless steel autoclave is essential. It enables you to sterilize and preserve your food in all types of packaging: plastic, aluminum trays, glass jars, cans, flexible bags and so on. The autoclave’s temperature and pressure are regulated to ensure food safety and optimum product quality. 

List of frequently asked questions when choosing an autoclave for food sterilization

Choosing a food autoclave is no easy task. It’s all about identifying your needs. Start by asking yourself the right questions.

• How much space do I have to install the food autoclave?
• What energy and resources do I need to operate the autoclave?
• What type of heating do I need?
• What is the canning capacity?
• What are the requirements in terms of sterilization cycle and pasteurization cycle?
• What are the product and packaging contrasts?
• What temperature and pressure values are required for sterilization?
• What insulation assistance does the supplier offer after the autoclave has been purchased?
• What is the availability of spare parts for the product?
• Finally, how much does an autoclave for food sterilization cost?

1. Choose an autoclave for food sterilization based on its capacity

On the market, some autoclaves for food sterilization are intended for industrial processes. These autoclaves operate with a mixture of water and steam. They are therefore large. Maximum sterilization temperatures can reach 140°C. 

If you are looking for an artisanal production, there are three types of autoclaves for food sterilization. They are defined by their capacity in liters and by the number of jars required for the production.

• Vertical autoclave for food sterilization: food can be cooked and sterilized either by immersion in water, or by spraying with water.
• Horizontal autoclave for food sterilization: the Goût’stave autoclave is the perfect example. You can load either one or two baskets.
• Desktop autoclave for food sterilization: their capacity is lower, due to their smaller size.

2. Choose your food sterilization autoclave according to the products to be sterilized 

An autoclave will provide your sterilized food with unrivaled food safety. Pathogenic micro-organisms and other bacteria are inactivated, while the nutritional qualities of the product are preserved. Autoclaves also enable you to cook your food at the same time as it is sterilized. The choice of food autoclave also depends on the type of container to be sterilized: cans, glass jars, aluminum trays or flexible packaging.

3. Choose a sterilizer based on the sterilization process required

The autoclave you choose should be fitted with a temperature probe. This probe measures the core temperature and calculates the sterilizing (VS) or pasteurizing (VP) values applied to a product sample. The production process can be monitored during sterilization cycles.

4. Autoclave safety regarding temperature and pressure

Autoclaves for food sterilization are sterilizers that must be equipped with safety features such as:

• water level and pressure sensors;
• lid or door locking and thermal protection;
• insulation of the entire heat tank;
• water level indicator;
• pressure gauge and piezoelectric pressure sensor;
• safety valve.

5. Support and spare parts for a food sterilization autoclave

Autoclaves are sterilizers that require maintenance over time. Even if sterilizers are subject to periodic maintenance, it may be worthwhile for the supplier to provide high-quality technical assistance on machines and equipment. This can be useful in the event of machine failure.

6. The price of a food sterilization autoclave: an essential criterion

Price is a decisive selection criterion for an industrial autoclave. It includes the purchase price and operating costs. The choice of product depends essentially on the budget available for the purchase. It also depends on the technical characteristics required in terms of sterilization, temperature and pressure.

Looking for a food sterilization autoclave? Take a look at our range of autoclaves made in France. 

How does sterilization by autoclave work? 

Food preservation has always been a concern for mankind. The need to sterilize products has become increasingly important with the discovery of pathogenic bacteria and micro-organisms. It is particularly important in the food industry. This is why heat treatment equipment, such as the autoclave, has been developed. So, how does sterilization by autoclave work? Find out all you need to know about the sterilization process. 

The process of industrial sterilization in an autoclave

The principle of the autoclave was invented in 1679 by Denis Papin. However, it was Nicolas Appert who perfected the process of sterilizing canned food at the end of the 18th century. In 1795, Appert developed the process of “appetizing” food, sixty years before Louis Pasteur and pasteurization.

Brief description of industrial autoclave equipment and devices

Autoclaves consist of a sterilization chamber with a lid. Made of stainless steel, they come in different sizes to suit the products to be sterilized. Autoclaves are equipped with temperature and pressure control instruments. The industrial version of the electric sterilizer is subject to pressure device regulation. It is therefore fitted with safety devices that are subject to periodic checks.

The industrial autoclave sterilization process

Different types of sterilizing agent are used for autoclave sterilization.

• water: in spray, trickle or immersion process;
• steam: in air/steam process;
• saturated steam.

Temperatures and pressure may vary depending on the type of autoclave. For instance, in a saturated steam process, pressure is determined by temperature. For better package preservation, temperature and pressure can be dissociated.

The different phases of autoclave sterilization

Sterilization in an autoclave follows a rigorous process. 5 phases are required for autoclave conditioning and the sterilization cycle.

• Phase 1 (only for steam autoclaves): the purging phase. This evacuates the air from the autoclave, leaving only steam in the chamber.
• Phase 2: the preheating phase, which increases the temperature of the autoclave. During this phase, energy requirements are high. The entire chamber must be heated, especially the stainless steel. The increase in temperature is associated with an increase in pressure.
• Phase 3: the sterilization phase. This is the most important and critical phase of heat treatment. Compliance with the time/temperature pairing is mandatory. Time is programmed according to the product’s sterilizing value.
• Phase 4: the cooling phase. This lowers the temperature and pressure of the autoclave. It then helps to lower the temperature of the products. 
• Phase 5: the water evacuation phase. The water is evacuated from the autoclave. The remaining air is expelled in order to return to atmospheric pressure. 

The different types of autoclave for sterilization

There are four main industrial autoclaves used for food sterilization. Find out more about the different types of industrial autoclaves and how they are used for sterilization. 

Steam-air autoclave process for sterilization

This type of autoclave uses a mixture of air and steam. This mixture carries out sterilization, and the packaging can be preserved. This autoclave operates with short cycles, which saves energy. It is highly recommended for processing flexible packaging used in the pharmaceutical industry.

The water spray process autoclave for sterilization

This type of autoclave sprays pressurized water onto the products to be sterilized. Depending on the sterilization cycle, the water is heated by steam. It then undergoes cooling via an exchanger. This type of autoclave is fairly economical, since it recycles water during the cycle. Heat is optimally distributed throughout the unit.

Product sterilization by bi-process autoclave

As the name suggests, this type of autoclave combines the advantages of the two other systems : air/steam and water spray. The heat is homogeneous inside the vessel, and evenly distributed. The temperature rise and fall phases are faster. Perfect for large-capacity autoclaves.

The immersion autoclave for sterilizing your products

Immersion sterilization is an old and well-know sterilization process. In this type of autoclave, the products to be sterilized are covered with superheated water. The temperature and pressure of the water increase according to the dedicated cycle. The water used during the cycle is not wasted, it can be recycled for the next product.

Regulations on autoclaves and steam pressure equipment 

Industrial autoclaves and steam equipment must comply numerous standards, including the CE standard. Other regulations must be met on a case-by-case basis: FDA, AME or even G MPA. This type of equipment and devices is subject to periodic inspections by certified organisations.

If you need an autoclave for your workshop, take a look at our range of professional autoclaves. You will find the perfect autoclave adapted to your needs on our website. At Steritech, we try to reduce waste. That is why we offer you a retrofit service. This service not only extends the life of your equipment and instruments, but it also improves the autoclave performance. Don’t hesitate to contact us by email if you have any questions.

Come and meet our team of experts at IFFA trade fair [Hall 8 Stand G98] from 14 to 19 may 2022 ! the world’s leading trade fair for technology for meat and alternative proteins !

Our team will be delighted to support and guide you with your sterilisation and pasteurisation projects.

At the same time, you will discover our new autoclave : Goût’Stave which is a small, electrical retort, designed for small canneries project, with all the knowledge and functionalities of an industrial one.

To get your badge, contact us :
 service-commercial@steritech.eu.com
+33 3 88 71 04 33

SEE YOU at Anuga FoodTec in Cologne, Germany !

Victor, THIERRY, Christophe, Christine, Emilia and Pierre, will be there to build with you and answer your sterilisation and pasteurisation projects. From standard or specific machines to complete lines, Steritech takes care of it all.

Above all, come and discover our latest innovation: Goût’stave, our small autoclave that has all the features of a big one!

To get your badge, contact us :
 service-commercial@steritech.eu.com
+33 3 88 71 04 33

 
Our team composed by THIERRY LECHNER, Christophe Nicola and Emilia D. is waiting for you in order to support and advise you in the choice of your thermal solution and the development of your products.
 
Come and discover our solutions for food pasteurization and sterilization, as well as our small autoclave Goût’stave, nominated for the Innovation Trophy 2022!
 
We will be at your disposal for any information or appointment.
 
commercial@steritech.eu.com
+33 3 88 71 04 33
 
schedule an appointment!
 

Come and discover our new products and solutions in our stands!

– CFIA at Rennes      

 
From 08 to 10 March 2022: During 3 days, the CFIA gathers the major food industries and suppliers of 3 different sectors Ingredients & IAPs, Equipment & Processes and Packaging & Packing
 

– ANUGA at  Cologne, Germany

 
April 26-29, 2022: Is one of the leading trade shows for the international food and beverage industry. It brings together several global suppliers of technologies for filling, packaging, thermal processes, food safety, scanning and more.
 

– IFFA at Frankfurt, Germany 

 
From May 14 to 18, 2022: The most important international fair for the food industry, mainly meat products. It gathers suppliers from more than 49 countries offering solutions for packaging, weighing, process automation, robotics, handling and others.
 

In edition n° 1398 of January 11, 2022, Process Alimentaire magazine presents an article on reinventing lines and equipment to consume less energy, in which some of STERITECH‘s innovations were cited.
 
Some historical companies have today unchanged processes because they work properly. Is it possible to gain in performance, while having the desired results?
 
Industrial technologies, and mainly those of the food industry, are adapting and evolving to meet new trends and new needs and to allow for greater flexibility, improved production rates, lower energy consumption, etc…
 
So, in the face of these considerations, what are the tracks for an optimized thermal process?

• Automated lines:

 
One piece of equipment that illustrates this is Steritech‘s Serial Tower. It is composed of two vertical towers, of variable height, one for the baking phase and one for the cooling phase. The Serial Tower, is an equipment that allows a completely automatic and traced flow, while being a flexible equipment that adapts to any kind of flexible packaging (pouches, trays etc…), especially thanks to the counter pressure in the towers.

• Connected equipment:

 
For the automation of a process or a line, the mechanical structure of an equipment is no longer sufficient. It is necessary to equip the whole with an intelligence that allows it to interact with its environment, to pilot, to command. To make this connectivity possible, all STERITECH equipment is equipped with a PLC that communicates with all the actuators, with the machine and its Trilogy 4.0 supervision. This connectivity is offered in the form of “RETROFIT” to existing lines, whether they are from a competitor brand or from STERITECH.  The objective is to give a second life to a machine in good condition, by adapting it to current needs and by equipping it with our Trilogy control software.

• Sober designs:

 
Sobriety is synonymous with practicality, ease of use and space optimization. STERITECH takes care to create customized equipment for each customer, taking into account the existing floor space and the height of the buildings, so that the customer does not have to modify his infrastructures.
 
With a changing world and new needs appearing, new trends are being set. Whether or not you have an existing pasteurization or sterilization line, it is important to take into account these optimization avenues: line automation, equipment connectivity and sobriety. For this, STERITECH accompanies you in the optimization of your existing lines.
 
Consult the official article for more information

Steritech SA is looking forward to seeing you again at the FACHPACK trade fair from 28 to 30 September in Nuremberg. The European trade fair for packaging technology! We will have the opportunity to meet you, to understand your project and to support you in your pasteurization and sterilization projects for food and pharmaceutical, whatever your packaging.

Victor ZANNA and THIERRY LECHNER will be at your disposal for any information or appointment.

A little history on food preservation techniques
 

Do you know why the treatment of food by different processes has always played an essential role in the history of human nutrition ? 

 
Initially hunter-gatherers, man was nomadic and had to continually move around to find the food he needed to eat. Later, he developed agriculture and animal husbandry, which allowed him to become sedentary. The absence of certain resources during the year, depending on the season, forced him to develop conservation techniques in order to feed himself longer from his crops.

Some of these techniques are still in use today, while other more modern techniques have been developed as technology and science have progressed. They allow today to ensure the preservation of the gustative and nutritive properties of food and to prevent the development of microorganisms, bacteria and fungi, possibly responsible for food poisoning.
 

Why is food perishable?

All food, whether of plant or animal origin, contains micro-organisms, some of which are good and others bad for humans. Depending on the conditions in which the food is placed (temperature, humidity, oxygen, pH, etc.), these microorganisms will develop more or less quickly and alter the food, even make it pathogenic. In parallel, oxidative and enzymatic reactions will also play a role in this food alteration.

What are the techniques of food preservation?

Preservation by cold:

 
Depending on the climate of the regions, freezing was a technique used mainly by groups living near glaciers or frozen water in winter. Today, these techniques still exist: we find refrigeration (between 0°C and 4°C), freezing and deep-freezing (at -18°C).
 

 

Preservation by heat :

 
Pasteurization: This technique aims to subject the bacteria to a temperature lower than 100°C. Part of the microbial flora is destroyed. However the most resistant forms persist at these temperatures, it is thus necessary to supplement this treatment by the conservation with cold for the products having a pH higher or equal to 4,5 and at room temperature for a more acid pH and lower than 4,5. From this process, a “Use By” date is defined. Beyond this date, the products can be altered from the microbiological and gustatory points of view.

Sterilization: The treatment, in this case, is carried out at a temperature higher than 100°C. It aims to destroy all microbial forms, including the most resistant spore-forming forms. For these products, a Date of Minimum Durability (DDM) is applied. They are then stored at room temperature. After this date, the products will lose their taste and nutritional qualities but will not be pathogenic.

Ultra High Temperature (UHT) treatment: this method allows sensitive liquid foods, such as milk, to be treated at temperatures above 135°C in a few seconds. They are then immediately and quickly cooled. This technique then involves aseptic packaging to allow long conservation at room temperature. Moreover, this technique does not alter the color or the taste of the products.
 

 

Preservation by separation and elimination of water:

 
Dehydration and drying: This ancestral technique consists in eliminating water by the heat of the sun or of an oven. Without water, micro-organisms cannot develop, which avoids the reactions of alteration of the products.

Smoking: It is the action of drying, followed by smoking which allows the preservation of products, especially for meat or fish. Smoking allows both to preserve the products thanks to the aseptic power of certain components but also to flavour and colour them.

Lyophilization: The action of several processes allows the elimination of water. The products are first frozen and then placed under vacuum. The water then passes from the solid state to the vapor state. This allows to keep the shape and all the gustative and nutritive properties of the food.

Other methods have appeared with the evolution of technologies  

Other techniques have appeared, for example:
 
Vacuum packaging:The aim is to reduce as much as possible the oxygen inside the packaging in order to prevent the action of oxygen on the product and the proliferation of micro-organisms.
 
Modified atmosphere packaging: The air surrounding the product is replaced by a gas or a mixture of inert gases, during the packaging of the product. This technique must be associated with a cool storage.
 
High Pressure Processing (HPP) or Pascalisation:This technique is recent and expensive, effective for heat-sensitive foods. It consists in subjecting the already packed products to a high pressure which can go up to 9000 bars. For a few minutes. The high-pressure acts on the structure of certain molecules which prevents enzymatic and microbial reactions from taking place. The products can then be preserved for a few weeks to a few months.
 

 

What is Steritech’s role in the world of food preservation?

 
For more than 30 years Steritech has been committed to providing food and pharmaceutical companies with intelligent pasteurization and sterilization solutions that are tailored to the products. The industrial autoclaves and continuous systems we offer are part of these solutions. An optimal treatment of the products is obtained thanks to the right balance between temperature, time and pressure, depending on the type of product, its packaging and its sensitivity.

Contact us to find out which food preservation technique is the most suitable for your products..

Discover the 3 main advantages of steam air autoclaves: :

 
In the autoclave market, we can find different processes of  food and pharma pasteurization or sterilization  industry, such as water spraying, pure steam, immersion, cascading but also steam air.
 

What is the Steam Air sterilization process ?

 
This process consists in heating the products which must be pasteurized or sterilized, by the injection of pure steam in the autoclave. As the products are heated, their internal pressure increases. Some packages are very rigid and resistant to high overpressure. However, not all products are packaged in rigid packages. There are more fragile packages such as pouches, trays, doypacks and others. These packages are designed to withstand high temperatures but not always high pressures. This is why it is necessary to add a volume of compressed air in the autoclave throughout the cycle, in order to increase the counter pressure and avoid the risks of deformation of the packaging.
 

What are the 3 main advantages of an Steam air sterilization process ?

 
The mass heat of steam is higher than that of water, which allows faster heating, while transferring heat through moisture.
The steam generates condensate which can be reused for cooling or for heat recovery. This condensate, which is recovered at the end of the sterilization phase, still has a high temperature and can be stored in a separate tank or kept in the autoclave in order to cool it down and use it for cool down the products.
An ideal process for flexible packaging thanks to compressed air or counter pressure which preserves the shape of the packaging from any deformation.

What is the difference between Steam air autoclaves and water spraying autoclaves?

There are differences between the two autoclaves.
 
A water spraying autoclave will need a higher water level to heat all the products. This water level can be heated by a heat exchanger or directly in the autoclave by steam injection. As the water is heated, the pump circulates it to the top and side nozzles so that it can be sprayed on the products.

An Steam air autoclave will need a turbine to draw in the steam particles and mix them with the air particles. It will need a system of air plates that will give direction to the steam in the autoclave. The cooling of the products is done by spraying cooled water. For this purpose, the autoclave also needs top nozzles and the side nozzles are a plus.
A very efficient process to destroy pathogenic bacteria and their spores, preserve the integrity of your products and recover energy.
The Steritech Steam Air autoclave is highly recommended for the food and pharmaceutical industries.
 
Steritech reveals the secrets of this ingenious technology
 
Download our complete technical data sheet : : Autoclaves_EN-HD.pdf (672 téléchargements)
 
Do you have questions? Our experts will guide you to the best thermal solution for your needs.
 

Better sterilize your products, while reducing cycle times  :

On the one hand, it is necessary to take care of the food safety of the products and thus to guarantee the good pasteurization/sterilization of the products of our customers by respecting the VP (pasteurizing value) or the VS (sterilizing value) necessary. But on the other hand, it is also necessary to reduce to the maximum the cycle times and to preserve to the maximum the qualities of the products.

What’s our secret  ?

When a new product is developed, thermocouples placed in the heart of the product measure the temperature and allow us to calculate, in real time, the VP/VS during the cycle. As soon as the desired VP/VS value is reached, the cycle automatically switches to the cooling phase. The cycle times are then recorded and can be reused during the production phase.

Results  :

An optimized cycle and energy consumption while having a product that retains all its organoleptic characteristics because it has been heated to a minimum.

We would like to thank all visitors to the 2021 edition of the CFIA in Rennes, held from June 9 to 11.

We hope that you enjoyed meeting us and that we brought you the information you needed.

We will not fail to answer your requests and remain at your disposal.

The Steritech team

Cocorico! We owe the invention of the tin can to a Frenchman, Nicolas Appert, in 1795.
This confectioner was the first to have the brilliant idea of using glass jars sealed with cork, to sterilize food without exposing it to air. And because he sensed the importance of this discovery, he refused to patent his invention and instead gave it to humanity.

This is a fine example of altruism that those who launched the famous tin can, which appeared in 1812 and still exists today, did not have!

More info: Conserve, l’histoire d’une grande idée.
 

Find us on LinkedIn.

In a report on the FoodTech and AgTech boom published in the respected French newspaper “Libération,” Steritech Executive Board President Pierre Gavignon explains how Steritech developed connected, “intelligent” pasteurization and sterilization technologies. Steritech is the only company in the worldwide autoclave sector to offer this type of digital solution. Our machines are 100% connected and controlled remotely via Trilogy 4.0 software, which has proven to be particularly useful during the current COVID pandemic.

What’s the R&D team’s next challenge? To allow customers to optimize the full potential of the machines and features in real time using artificial intelligence.
In terms of the environment, Steritech also provides solutions that are more energy-efficient than most competitors’ machines and other conservation solutions. Steritech is also the only autoclave manufacturer honored by Eco-Innovation, an official European initiative that rewards the most innovative devices in terms of respect for the environment and economic superiority.

Read the article on Liberation : HERE

Another autoclave sent, on time, to the pharmaceutical industry!!!

We would like to thank all our team and partners, who are fighting everyday against the COVID 19 pandemic, by delivering to our customers, efficient equipment for the sterilization of products already packed.

STERITECH fights the CORONAVIRUS

(more…)

As a supplier of pasteurization lines of the company SVELTIC, STERITECH was honored by L’USINE NOUVELLE magazine issue of September 19, 2019. INTERMARCHE’s industrial sector is in the process of reformulating its recipes for frozen ready meals to eliminate all aditives ; and STERITECH’s innovative pasteurization solutions naturally play a key role in this strategy.

You can read the article by the following link.

Have a good reading.

Visit us, booth LS 6869

STERITECH goes green by reusing its non-returnable pallets to create a 100% green relaxation area, and thus enjoy lunch breaks in the sun!

At the beginning of June, during a company meal, around good burgers specially prepared for this occasion, the new terrace was inaugurated.

From 4 to 9 may, many people visited us at our stand during IFFA in Frankfurt. As a specialist in innovative pasteurization / sterilization solutions, STERITECH presents its new products :

– Presentation of the new Continuous Modular Pasteurizer (CMP) through a specially dedicated video

– Presentation of the latest conveyor solutions connecting autoclaves STERITECH to its customers’ production lines and packaging workshops, with the support of a video

– screening of a 3rd film showing all the possible advances for users of TRILOGY, the software for controlling autoclaves and systems designed and developed by STERITECH

Thank you to all those who visited us, and see you in May 2022 for the next IFFA exhibition !

Our video

The ANUTEC BRAZIL is an international fair booked for the professionals working in subcontracting for the foodstuff industry. It takes place every 2 years in Curitiba. It is an event organized in partnership with the ANUGA FOODTEC in Cologne, which reveals the last trends regarding the packaging of products and food-processing drinks. STERITECH, specialist of solutions of pasteurization / sterilization for food-processing industry, takes part in since several years in partnership with the company POLY-CLIP SYSTEM of Sao Paulo.

STERITECH with SIEMENS WinCC Professional & SIMATIC HMI PRO

We invite you to discover this article on their site by clicking the following link.

Good reading

STERITECH a participé au workshop en date du 20/02/2018 à l’IPA de Stuttgart sur l’Industrie 4.0, référence mondiale en matière d’excellence industrielle.

STERITECH is making its autoclaves fit for Industrie 4.0. (more…)