VOLVAC produces solutions for the preparation, processing and packaging of fresh foods and salads. International companies producing food processing machines, which VOLVAC represents, manufacture machines for all kinds of needs. Companies that produce fresh vegetables, fruits and salads have to do some washing, cleaning, drying and packaging processes before they can put their products on the market. VOLVAC provides smooth and continuous service and support on these issues.
Perishable ready-to-eat foods constitute the critical points of technology with minimal processing and storage combinations under controlled heating / cooling conditions in order to prevent the development of pathogenic organisms and to ensure microbial safety. Our packaging solutions for leafy and rooted products with preparation, slicing and chopping, gradual washing, insect-fly separator, alternative drying, rooted product peeling, cube slicing meet the needs of both small and industrial production.
Some chlorine should be present in the washing water to reduce the microbial load. Washing Systems are recommended to be single-stage or two-stage if the product comes from the field and contains sludge. Each unit performs turbulent washing with two pumps, rinsed with shower and washed with cold water. Water is filtered and used again. Some amount of overflow is not contaminated. After the washing process, the products are dried by centrifugation method. The product must be completely dry before packaging. Because the water droplets on it will cause the product to spoil more quickly and the shelf life will be shortened. In addition, in order for the salads to mix well with the sauce, the salad material must be dried after washing.
Minimally processed foods; It can be produced using a range of modern technologies aiming at the least loss of nutritional value of foods, aiming at as little change as possible from production to consumer and also ensuring adequate shelf life from production to consumer. In order to prevent the development of pathogenic organisms in foods and to ensure microbial safety, safe food production is carried out under controlled cooling conditions, with minimal processing, portion packaging, heat treatment application and storage combinations.
HACCP, which can also be expressed as the elimination of the problems, by determining each focus that may pose a risk to production-consumption on the basis of products, and by examining / keeping these points under control, determining the "critical control points (CCP)", thus reducing the risk. is the prevention of danger. This concept, which came to the agenda for the first time for space studies, was later adapted to the industry in the USA and gradually spread to Europe and found use in community members and was recognized as a necessity for some sectors.
This system is based on determining the protective measures from the beginning that prevent the dangers that may be developed as a result of delays or irreversible negativities due to control in the final product.