SANOVO’s patented WAVE TECHNOLOGY is a system that applies to the liquid egg a high frequency / high voltage electrical field.
With SANOVO WAVE TECHNOLOGY, a processor can achieve ten times more bacterial inactivation compared to any other pasteurisers, with extremely low impact on functional properties.
Extended shelf life while products maintain their functional properties.
SANOVO’s patented WAVE TECHNOLOGY, is a system that applies to the liquid egg a high frequency / high voltage electrical fields.
The heat is generated by interactions between the moving particles that form the current and the ions that composed the product, so stressing bacteria without compromising the functionality property.
The SANOVO WAVE TECHNOLOGY instantaneously transfers a huge quantity of energy in a fraction of a second. The energy is transferred to the entire product mass allowing a uniform heating. As the product is heated directly by the kinetic energy, it allows product heating up just below the coagulation point.
It is a stand-alone apparatus that can be joined to every configuration of pasteurisers. It does not influence or change the pre-existing process.
Speed and Uniformity
Heating occurs instantly (ultra rapidly) and uniformly throughout the mass of a homogeneous material. No temperature differential is required to force heat via conduction from the surface to the centre as in convection or infrared heating processes. There is no mechanical stress of the products.
Power control is accurately metered and may be recorded. A meter constantly displays the amount of power being applied to heat the product.
The full range of power control from minimum to maximum is traversed in seconds. Adjustments take effect immediately. Thermal lag time is zero. Automatic changes in power level due to physical properties or size of load are instantaneous.