Designed, produced in FRANCE
Specialized in horizontal retort manufacturing, LAGARDE Autoclaves®, part of the SCHOLZ group, is among the world leaders in batch thermal processing and the inventor of the Steam & Air process, Patent N° FR 2225702 published in 1974 which ensures a considerable reduction in energy consumption (steam, water, electricity) resulting in a very low unit cost of production (warranted by calculation and experience) compared with sterilisation process such as Full Water Immersion.
Lagarde launches in 2016 its Rocking System® stirring system for dairy products and high viscosity

Lagarde produces tailor-made autoclaves for all its customers and also offers a standard range.
For more information visit the website of LAGARDE Autoclaves :


Thermal treatment

What about the process ?

Heating and sterilisation phase: 

The steam, which has no physical barrier, is introduced directly and automatically into the autoclave and is distributed geometrically by distributors. A ventilation system, permanently controlled by the regulation system, and specially designed to have an optimized performance, facilitates the circulation of steam in any part of the equipment in order to guarantee a perfect temperature homogeneity.

It is not necessary to preheat water neither in the bottom of the autoclave, nor in the pipe, nor added water, since steam is injected directly between the baskets.

When the sterilization temperature is reached, the fan remains in operation and thus participates in an even more effective heat penetration at the heart of the product. Steam has the best calorific value of all services (3 to 100 times better than water for example). The high precision measuring system coupled with the SAMANTHA © regulation system allows to have a pressure and backpressure treatment without inertia, in real time, during the entire sterilization phase and also before and after.

A Cooling step:

The re-circulated water comes from retained steam condensate to which is added an amount of pre-cooling water.

The water is automatically controlled and eliminates the risk of "thermal shock" and ensures the temperature is ramped down.

Throughout the Heating & Cooling steps, the electronic process controller monitors temperature and pressure inside the retort chamber.

This range is accessible for all production industry with its door closing manually, half-automatic or totaly automatic, its range of size and its large choice of option.

The range of retorts we offer to you are perfectly suited for Sterilization – Pasteurization of all types of food products which must remain motionless such as :

  • All type of vegetables
  • All typeof fruits
  • All type of ready meals
  • All type of liquid products
  • All type of soups
  • All type of sauces
  • All type of dairy products

Packed in any type of container:

  • Tins (aluminium or steel cans)
  • Glass or plastic bottles
  • Glass-jars
  • Retortable pouches
  • Aluminium or plastic tubes
  • And many others


 LégumesReady Meals

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