The patented SCLI stabilizers represent the new frontier in thermal treatment of pasta products in general – from fresh pasta, filled and non-filled, as well as white pasta and cold-kneaded gnocchi.
Research and careful analysis of thermal dynamics have allowed for a general definition of the thermal process, today called stabilization, dealing with the pasteurization process – destruction of bacterial loads – as well as the drying process – dealing with the reduction of water activity.
As a matter of fact, traditional technology for the treatment of pasta products consists generally in pasteurization treatment, carried out with saturated and overheated vapour, followed by drying treatment, which is more or less intense. Both of these processes are carried out in completely separate manners and with completely different dynamics and parameters.
With this new technology – thanks to temperature and humidity control inside the stabilization chamber, the pasteurization process and the drying process are carried out at the same time, reaching the goal of bacterial load elimination as well as the stabilization of water activity. Moreover, the humidity removed from the product is then regenerated and reused to maintain the process parameters within the designated limits.
Lastly, in order to integrate, in a single plant, the treatment process of past products, a cooling process has been included – thus bringing together the two thermal processes of stabilization and cooling in a single plant. This allows the user reach residue bacterial load values of products that were once unthinkable with traditional methods and technology.
This new process technology has many advantages – below are a few of the most important:
- Energy saving This new technology gives a savings of 60% on thermal energy due to the fact that there isn’t so-called wasted vapour, seeing that all the humidity and water vapour extracted from the product – and necessary for treatment – are regenerated.
- Products appearance When modifying the stabilization chamber humidity, the process of gelatinization of pasta surface starches is modified, changing the aesthetic appearance of the product from semi-glazed to completely opaque, without compromising in any way the overall effect of the treatment.
- Shelf-life The transition from one stage to the next, stabilization and cooling, happen within the plant and therefore bacterial contamination coming from contact with conveyor belts or elevators is entirely eliminated.
- Flexibility With this treatment technology, a wide range of products can be treated, from fresh pasta to fresh filled past to gnocchi or potato-based products.
