Ready Meals and Gastronomy

The Kryos 2.0 system is SIAD's solution for the instant cooling of sauces, gravies, creams, purees and pumpable liquid or semi-liquid products. It operates fully automatically, in batch or continuous mode, with cooling capacity up to 400,000 Fr/h in CO₂ mode. In dough processing, the injection of liquid nitrogen or CO₂ directly into the vessel controls temperature with precision, stopping bacterial load and ensuring consistent quality in every production batch.

ESA, a SIAD Group company and a leader in industrial combustion since 1974, provides specific burners for every type of oven used in ready meal production: EPB burners for convection ovens up to 1.5 MW, and infrared burners with radiant tubes for more delicate cooking. Individual air and gas adjustment for each burner ensures unmatched cooking precision and reduced waste.

SIAD provides the full range of equipment for cryogenic freezing: modular tunnels for meatballs, ready-made first courses, focaccia, French fries, pizzas and ravioli; spiral freezers for pasta, pizza and meat-based first courses. Cryogenic systems ensure constant and uniform temperatures with reduced product weight loss. For packaging, the FOODLINE® range with Aroma+® keeps aroma and appearance unchanged until the end of shelf life. For distribution, dry ice pellets and carbonic snow ensure a cold chain of up to 72 hours.