Its portfolio also includes the Lutetia® brand, one of the world’s leading suppliers of defrosting technologies with patented processes in tumbler with steam vacuum and in chambers with cold circulating air. The tempering systems in various sizes and configurations improve quality and yield and significantly reduce thawing times. With the so-called Proactivation Technology for the tumbler process, Provisur is presenting an innovation that leads to excellent results, especially with natural products.
Quick defrosting in the tumbler
Tempering meat products is usually a lengthy process in which the frozen food loses some of its liquid content. Lutetia® brand equipment uses technologies that counteract the drip loss of meat with, for example the tumbler process. In the rotating drum, frozen meat in blocks of up to 20 kg is defrosted by steam vacuum or hot water. The advantage of this technology: the meat juice consisting of water and proteins is almost completely retained in the product. Due to the significantly reduced drip loss, the weight loss that occurs during conventional defrosting is reduced by about 5 to 10 per cent. At the same time, the process reduces microbial growth and thus increases product safety. The energy-saving process in the tumbler also significantly speeds up defrosting. The bottom line is that customers benefit from faster, safer and more economical processes that produce excellent meat quality.
Proactivation Technology – patented process for cured meat
With Provisur’s Proactivation Technology, the maturing and drying of products such as air-dried ham, Black Forest ham, Prosciutto crudo, etc. can be shortened to around two to eight weeks. (photo: Provisur Technology)
The innovative Proactivation Technology, which Provisur is presenting, is a special patented method for cured meat that produces higher quality products in a shorter time. While conventional methods for products such as air-dried ham, Black Forest ham, pancetta and more, require three to six months of subsequent maturing and drying, the entire process can be shortened to about two to eight weeks with Proactivation Technology. For clients, the shortened storage time means significant savings in storage space as well as increased flexibility in responding to market needs. The process enhances the raw material by bringing out the best in meat of different quality grades and processing it into excellent products that are convincing in taste and texture.
Ideal process for clean label products
Among other things, the new Proactivation Technology is excellently suited for clean label products, such as products without preservatives, flavour enhancers, colourings or aromas. The absence of certain ingredients makes conventional processes more demanding and often requires technologically very powerful equipment. “Thanks to the extensive know-how we gathered through the years as developer and pioneer of the tumbler technology, we have been able to develop this new, now patented application, which celebrated its premiere at IFFA’22. It is optimally tailored to cured meat and especially clean label products. The Proactivation Technology helps our customers to achieve higher yields, even more efficiency in the processes – and, above all, products of outstanding quality“, explains Philippe Longo, Commercial Director, Provisur Technologies.
