ADVANTAGES OF STERILOHM IN RESPECT TO AN IN DIRECT STERILIZER FOR FOOD PRODUCTS CONTAINING PIECES · Better organoleptic and nutritious properties of the product because high temperature can be used for short periods (HTST) less than those used for tradition heating. · Constant product quality which is not conditioned by the size of the pieces (more than 25 mm) · Possibility to products with a wide percentage of pieces and with larger dimensions. · Minimum space for the plant. · Better hygienic conditions and less risk of contamination (no fouling – no crusting). · Less product loss for recycle in the case of low temperature. EXISTING PREJUDICES BY THE CLIENTELE WHICH ARE NOT JUSTIFIED · Short circuit risk. · Lack of flexibility of the plant · Necessity of an accurate control. · Higher qualified personnel.