Designed to cook tuna fish safely and efficiently

1 Manual introduction of product carts inside the retort.

2 Manual door closing (automatic option).

3 Door closing system and safety manual activation (automatic option).

4 Specific cooking cycle activation (start of the cooking cycle).

5 End of selected cycle, door unlock and fish carts removal.

Main Features:                   

•     high product quality

•     high product yield

•     easy and efficient process control   

•     hygienic process conditions

•     time, energy and space saving

•     waste water reduction

•     by-product recovery 

Process Flexibility:

•     flexibility of size of raw material

•     product thawed from -2/-3° C. up

•     whole fish (Skipjack)

•     tuna loins (for big fish like Yellowfin - Bluefin - Albacore) 

High Product Quality:

•     no bacteria proliferation on raw fish

•     no oxidation, no scorching, no dry skin

•     greater nutritional value

•     muscle tissue much more compact

•     constant moisture

•     uniformity of final product

•     better organoleptic characteristics

•     elimination of incondensable substances (amines)

•     reduced amount of water seepage after sterilization