Processed meats

immersion cooking

Cooking in hot water is an effective way to transfer heat and mass when browning or roasting meat is not required, while still providing:

  • A reduction in the bacterial load
  • An extended shelf life
  • Minimal alteration of the physical structure of the meat
  • Conservation of biochemical elements (vitamins and diastases)


At Sinox, we master the pasteurization of ready-to-eat meats from start to finish.

We can assist you in the deployment of complete systems and the manufacture of custom-made equipment.