Special functions


During the 1860s, Luis Pasteur discovered, thanks to the wine’s reheating to 60°, that he was obtaining a longer conservation. Through this thermal treatment, all the pathogenic, the major part of the vegetative organisms, and the enzymes were destroyed or deactivated.

Thanks to BEST FOR technology, tied with the Pasteurization kit, all your jams or pasteurized preparations will be every time certified onto the H.A.C.C.P. internal log.