12 PORTE DU GRAND LYON 01702 NEYRON CEDEX, FRANCE tel. +33 (0)4 72018160

12 PORTE DU GRAND LYON01702 NEYRON CEDEX, FRANCE

tel. +33 (0)4 72018160 www.sairem.com

The company• FOUNDING 1978

• REGISTERED CAPITAL 500 k€

• CURRENT EMPLOYEES 34 J.M. JACOMINO, CEO

J.P. BERNARD, Managing Director

• R & D 11 % turnover

• TURNOVER 7 M€ 2011, 70 % export

• SUBSIDIARY COMPANY SAIREM IBERICA, SPAIN

M<40

Worldwide representation

CANADACANADA

USAUSA

NEW ZEALANDNEW ZEALAND

AUSTRALIAAUSTRALIA

SOUTH AFRICASOUTH AFRICA

BRAZILBRAZIL

ARGENTINAARGENTINACHILECHILE

RUSSIARUSSIA

ITALYITALY

UNITED KINGDOM UNITED KINGDOM NETHERLANDSNETHERLANDS

GERMANYGERMANY

SPAIN SPAIN

SCANDINAVIASCANDINAVIA

INDIAINDIA

ISRAELISRAEL

JAPANJAPAN

SOUTH KOREASOUTH KOREA

CHINACHINA

IBERICA

COOKING / PASTEURIZATION

MICROWAVE COOKING /PASTEURIZATION

OF PACKED PRODUCTS

EXAMPLES OF PRODUCTS

COOKING / PASTEURIZATION

COOKING / PASTEURIZATION

EUROPEAN INVENTORS OF PACKING FOR MICROWAVE COOKING/PASTEURIZATION (trays, poaches, valves etc.):

- IPS, Germany/Switzerland- LCN, France- Micvac, Sweden- Nutripack, France

Patented systems.

COOKING / PASTEURIZATION

IPS

COOKING / PASTEURIZATION

IPS

COOKING / PASTEURIZATION

LCNPre-pierced packing: hole or chimney in the plastic bag before cooking; hole or chimney must be closed by welding after microwave treatment.

TRF 120 M-33-zone RF tunnel

TRF 50 F27.12 MHz tunnel for fish

TRF 50 F27.12 MHz tunnel for fish

COOKING / PASTEURIZATIONMICVAC

COOKING / PASTEURIZATION

MICVAC

COOKING / PASTEURIZATIONNUTRIPAC

KThe valve allows thermal treatment and cooling of the product inside the packing without pressure change.The valve is adhesive and installed on the upper part of the packing that had been already pierced. Valve opening pressure: 10 mbar 3 mbarValve closing pressure: 5 mbar 2 mbar

INDUSTRIAL COOKING LINES

Continuous cooking of minced products (ham, sausages)

27.12 MHz – 50 ohms RF continuous flow cooking 180 kW

2.45 GHz Microwave continuous flow cooking

300 kW (100 off x 3 kW) line for cooking desserts in pots

CONCLUSIONNOT AN EASY MARKET

1) Must prove to:- Industrial companies- Supermarkets- Consumers

2) Added cost:- Tray, film, license etc.

3) Different logistics for pasteurized products:- Storage, shelf life etc.

4) Product appearance:- Packaging ‘vacuumed’

MERCI

THANK YOU