Pastair - More natural
Active oxygen is derived from the surrounding air through concentration of the natural oxygen and then exposing it to electrical discharges. After the active oxygen has been used in the Pastair process the residual oxygen is reintroduced into the air.
What can be more natural than to copy the nature!
Benefits of Pastair
Increased food quality, decreased CO2 emission and cost reduction due to lower energy consumption in the processWhat is Pastair?
Pastair is a new technology to treat liquid food products with a lower heat load on the product.
