HISAKA RIC Rapid Preparation Sterilizer

Product Made In Japan
Manufacturer: HISAKA WORK LIMITED
Model: RIC

Sterilizing the food before packaging at high temperatures and short time
The foods and its ingredients are rapidly sterilized before packaging (sealing). Selecting either high temperature (above 100°C) sterilization or low temperature (under 100°C) sterilization, the range of applicable products to be very wide and uniformly sterilize any solid food.

Features

High-temperature rapid sterilization (HTST) retains the flavor of food ingredients.
The air that inhibits heat transfer to solids is removed (adopting the original vacuum deaeration system), and applying clean steam directly to the food ingredients, uniform sterilization is achieved in a short time (*patented)
Dried products can be taken out in dry condition after sterilization

Applications

Marine products such as hijiki (seaweed), spices, boiled/dried young sardines, beans, prepared dishes, etc.

Development Test Labo. – Solid Product Sterilization

Solid product sterilization

Dried hijiki, spices, and other food materials: In recent years, as the number of processed foods such as side dishes has increased, the number of opportunities to use materials such as dried food and spices has increased.
The high temperature rapid sterilization (HTST) of these materials ensures that the flavors are not impaired and the number of bacteria is reduced, thereby enhancing the safety of processed foods.

Wet foods such as boiled young sardines: Mild sterilization with vacuum steam at temperatures below 100℃ does not impair flavor, and keeps quality of the foods. This contributes to the reduction of product waste and the stabilization of production.

Cooked foods such as rice and boiled beans: The high temperature rapid sterilization (HTST) at 130℃ or higher enables sterilization without impairing the flavor of rice, while maintaining the taste of cooking for a long time.
Like rice, it is also suitable for foods such as soybeans and black beans that need to retain the flavor of materials.