Germany, Neumünster
... or stackable product trays. During the tilting, the air cushion in the container rises to the highest point, causing forced convection of the contents. This intensifies heat transfer, reducing heating and cooling times by 10 to 40% depending on the product. Consequently, cooking damage in terms of taste, texture, and appearance is minimized. Burning on the container wall is prevented. The alternating tilt also intensifies the water circulation, especially around the inner containers. This contributes to shortening the process flow.

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