TERRA Food-Tech® Vertical Autoclave

Here you can see the experience of our customers with TERRA Food-Tech ® autoclaves

In addition to allowing time and money savings, making canned food at restaurants is also a great business opportunity The

Discover all the steps to follow for proper autoclave maintenance The equation is very simple: correct use and proper maintenance

Download this complete dictionary with the definitions of the main terms used in the canning world. Are you involved in

We explain the reasons why it is essential that in your gourmet preserves there is an empty space at the

The advantages of having an autoclave are that allows you to memorize all the variables to prepare your preserves and/or

5 steps to create your own preserved food business At TERRA Food-Tech® we have been providing our support and knowledge

How does pH influence food? What role does it play in gourmet preserves and ready meals? If you have been

When we buy a processed food we must take into account many factors. For example, the taste, the quality of

The sterilization of canned food is a preservation technique where food is subjected to high temperatures for a certain period

Aixada Preserves Aixada Conservas is a line of gourmet tapenade preserves, sold alone or accompanied with other foods such as

Luca Marchini’s name is synonymous with Italian haute cuisine. This chef, born in Tuscany in 1971 but living in Modena

Given the current COVID-19 pandemic situation, restaurants, cooks and chefs are looking for new opportunities that allow them to continue

Shared workshops allow local producers to have a workshop with professional machinery without the need to incur in an initial investment, accompanied with professional advice and the possibility of being able to pilot the viability of their project before starting their own business.

Do you know what Fo and Po values are? Do you know what values to apply for the pasteurization or

Nowadays, Spain is one of the main producers of preserves in the world, where the variety of canned foods ranges

The European quality policy recognizes and protects, through labeling, the safety during the production, transformation and distribution of food. Some

Differences between sterilization and pasteurization Maybe you’re still messing around with pasteurizing and sterilizing. It is normal. The sterilization and

Pasteurization is a physical process based on the heat treatment of liquid and solid foods to substantially reduce their microbiological

For the production of canned food -vegetables or animals- to be generated under good safety conditions and also these can

The objective of the sterilization of food packed in hermetic containers is the destruction of all bacteria, including their spores,