The autoclave for tuna cooking,  the patented machine by Ghizzoni D.,  is used for the direct steam cooking and vacuum cooling of the tuna. The main advantages of this technology compared to the cooking in water are: a better organoleptic quality of the product, a reduction of the processing times, easier cleaning operations, increase in product yield and absence of water in cover oil. The cooling phase takes place in about 60 minutes compared to a duration of 15/20 hours of the traditional one in the air. The multi-year experience in the fishing industry has let to the realization of this machine, whose strong point is the vacuum technique, set and controlled by PLC, with memorization and modification of the parameters set “on line”.