ATMOSPHERIC COOKING SYSTEMS
Cooking consists in subjecting a raw material to direct contact with a fluid (Water, Steam, Oil, Etc.), to modify the physical characteristics, seeking to affect in a non-significant way the organoleptic properties of vegetables or meat, this being able to be atmospheric pressure or subject to a higher pressure, generated by internal induction generating steam during the cooking process or by external induction.
Atmospheric cooking processes require a source of energy, which may be steam, gas or electric energy, depending on the process to be developed, the appropriate energy is determined based on a normative observation, process requirements and energy efficiency of each medium.
The basic and main function of cooking food is to make them digestible, eliminate possible bacteria present when they are raw, make them appetizing and provide them with the most appropriate temperature in each case. But in addition to these more or less visible and obvious effects, the cooking techniques used produce in each food an “inner revolution” that can alter its texture, taste, appearance and, above all, its nutritional value.
STRATEGIC ALLIANCES
Development and validation of thermal processes
Food Security and Safety
Evaluation of funding sources to land the necessary resources
Personalized training, according to the production process to be carried out
Process authority
Entity training and evaluator of operating conditions prior to the FDA visit
Development and implementation of quality systems
Development and management of federal inspection type certification
Integration to the value chain, linking it, according to the stage in which the process is
Development of business model oriented to objective markets, potentializing opportunities and mitigating risks
