Domestic preserves
The roots that domestic preserves have in Spain since time immemorial is still valid today. Avoiding the deterioration of food in a completely harmless way to health, has become a habitual activity for all those who love healthy eating. The partial sterilization known as pasteurized (boiling water for two hours that never exceeds 100ºC) traditionally used for the elimination of pathological microorganisms such as bacteria, fungi, spores, etc. it does not guarantee the total absence of these in preserves. GICONMES technicians, aware of the health risk posed by pasteurized food, have developed sterilizing equipment capable of exceeding 120ºC for domestic application and different capacities.
