The green cakes on the cooking frame are stacked three high onto autoclaving cars, referred to as bogeys. Autoclave buffer tracks in front of the autoclaves ensure that the cutting and packaging processes are less dependent on one another. An autoclave traverser is used for loading and unloading the autoclaves, ensuring that this process is performed in the shortest possible time, in order to optimise autoclaving capacity.
In the autoclaves the cakes are cured for ca. 10 – 12 hours at a temperature of 190° C with saturated steam at a pressure of 12 bar. The fully automatic autoclave control system ensures a safe and optimal autoclaving process, also allowing for steam transfer and energy reutilization in combination with the condensate system.