The modern industrial food production requires equipment and technologies which can satisfy the increasing market demands in compliance with rigorous sanitary standards yet preserving the product as natural as possible. Moreover they should assure reliable and constant quality. At the same time the equipment needs to be versatile and flexible suitable for different applications and allowing quick product changes at optimal economy.
ENOOP has been dealing with the vacuum and overpressure processing technologies for food industry for almost 20 years, constantly dedicating our best efforts to the process optimization, aseptic safety and to improving the level of fruit integrity and minimizing waste.
Processing under vacuum enables quick evaporation of moisture from the product at much lower than atmospheric temperatures (50°C to 85°C), thus preserving the natural flavor, high vitamin and nutrient content of even most delicate raw fruits. The processing at lower temperatures preserves natural colors of the raw materials and prevents food darkening and discoloration.
Food processing in the overpressure conditions reduces cooking process time, hence better efficiency and higher productivity.