Food divisionheating is a drying and thermal processing
technology based on the dissipation of electromagnetic energy

RFWater molecules are highly polar, more than all substrates inwhich water can normally be found, and many ionic species

transferred to the product through its surface from an external heat

The heat generation is instantaneous and allows a rapid, uniform

selectively from many substrates, which enables their users

which are good conductors of electric current, is related to the sovibration and rotation of polar or polarised molecules andby the polarisation and translation movement of ionicparticles inside the material, induced by the quick

into thermal energy by the effect of the rapid

5

FoodThe market demand for natural yet microbiologically safe products
and the requirements of modern food distribution logistics
have prompted the industry to investigate and develop newprocesses for the inactivation of pests, molds, yeasts, enzymes andSTALAM
Over the past decades STALAM has successfully introduced thecombines the technical and economic advantages thatbrought to success this technology in other industrial

Since the required process temperatures are reached rapidly andon conventional technologies that need long heating times and require

STALAM
apply the so called “minimal thermal process” principle
for sanitising food products and can be considered theonly real, technically proven and economically viableindustrial alternative to conventional technologies

31SANOCROP+
SANICROP+STALAM
STALAM

sanitisation ofagriculturalcommodities
transferred to the conveyor system which will take it to the subsequent

SANICROP+
feeder, that guarantees the load consistency and thedesired thickness; it is then conveyed through theMODELS AVAILABLE*the treatment tunnel the product is submited to thecontrolled process on a wide range of medium to low moisture
PLC
safe process control and allows to manage easily the operating
parameters to achieve the desiredkW

40° C60° C

7air

5,5 x 1,2 x 2,8200

140

100

15

air

6,5 x 1,8 x 3,2

450

300

230

40

air on water

8,0 x 2,0 x 3,4

1200

800

600

85

water

9,0 x 2,4 x 3,42600

1750

1300

105

water

9,5 x 2,4 x 3,63200

2150

1600

* *

33

The process is 3 to 10 times
3 faster
10 compared to conventional heat
3550 65°C
7 1080 100°C
1 2100% mortality of100%
even the most heat resistant pest species in all their development
TBC
2 3

The physical, chemical, sensorial and nutritional properties are preservedat best thanks to the mild heat treatment, so that a healthy and safe productcan be obtained without using fumigants, anoxic atmosphere or other1225 kWh
2 410/35

SANILEAF+SANOLEAF+Sanitisationof spices,
medicinal andaromatic herbs

Environmentally friendly process fully compatible
with organic farming produce due to no needof ionizing radiations, fumigants, chemicals nor
functional properties preservation, together with ever stricter foodsafety and hygiene regulations imposed by local and international

STALAM
With the purpose of serving the needs of these industries, STALAM
has developed theseries equipment for the batch
SANILEAF+
sanitisation of spices, aromatic herbs and medicinal

preservation of the product’s chemical, physicalreduction of contaminating species, granting

PLC
probes for real time temperature monitoring andand the treatment time are the process parameters to be set
according to the contaminating species and the inactivation
The treatment ensures that the product is brought quickly
and uniformly to the target temperature which is generally
low enough to avoid alterations of its physical, chemical and37

SANIBULK+SANOBULK+

Pasteurisation of
products in bulk

volumetrically within the product, the heating process is fast, uniform andcontrolled, thus eliminating all the drawbacks of conventional pasteurisation

SANIBULK+SANIPACK+
The process speed and uniformity minimise the risk of product degradation,

SANIPACK+can be achieved in a very short time, thanks to the fast anduniform heating process throughout the product and its

SANIPACK+SANOPACK+

Pasteurisation ofpackaged
products

transmission, typical of conventional methods:
the required microbial kill level is attained in a few
1

pasteurisation can be carried out continuously, withConsiderable energy savings can be achieved, thanks to thewhich transfers the energy directly into the product without

39

SANIFLUID+
SANOFLUID+

Pasteurisation ofliquid products inthe tube

SANIFLUID+
pasteurisation and sterilisation in the tube of liquids and othertransparent material, having a suitable diameter
placed between especially designed electrodes,
outstanding product quality, full guarantee of inactivation ofof the product’s physical, chemical and sensorial

2,000kg/hproduction lines incorporating theSeveral
SANIFLUID+
worldwide, with a typical throughput of 2,000 kg/h

consequent heating rate are controlled by means

12°C
50100°C

0.5°
pasteurisation or full sterilisation can be reached
CMODELS AVAILABLE
kW20°C

40°C

60°C

40

2

1500 kg/h

750 kg/h

500 kg/h

350 kg/h

8543300 kg/h

1650 kg/h

1100 kg/h

800 kg/h

15065800 kg/h

2900 kg/h

1950 kg/h

1450 kg/h

41

The rapid and uniform temperature increase within the product,SANIFLUID+
1lower temperatures and in a shorter time compared to conventional
chemical and sensorial characteristics of the product is achieved,
contact with any heating element, and low maintenance

SANIFLUID+
an accurate process control and a high operational
CIP
and recovery of the product, making it very suitableequipment sterility can also be easily maintained in43

EGGPURE+
SANOEGG+

Pasteurisation ofliquid egg

STALAM has developed
InnovoSolutions
EGGPURE+
pasteurisation of liquid egg at low temperatures, which ensuresboth the required microbial inactivation and the preservation of theMoreover, frequent washing of the pasteurisation plant is
not necessary thanks to the low temperature
15 treatment
20% andno contact with any heating element: this allows savings of

EGGPURE+The treatment can be performed on whole egg, yolk and white andTBC
5%6060+ days45