Patented tuna autoclave

The tuna cooking autoclave is the machine patented by Ghizzoni D., used for direct steam cooking and vacuum cooling of tuna.
The main advantages of this technology compared to water cooking are:

• improved organoleptic product quality, reduced processing times,
• easier cleaning operations,
• increased product yield and the absence of water in the covering oil.

The cooling phase takes approximately 60 minutes compared to the 15/20 hours of traditional air cooling. Ghizzoni D.’s many years of experience in the seafood sector led to the creation of this machine, whose strength is the vacuum technique, set and controlled by PLC, with “on-line” storage and modification of the set parameters.