PHOENIX PV
The future of Agave cooking technology
THE TEQUILA MARKET
TODAY
The market of agave cooking technologies is ruled by four main solutions: Earthen Pit, the traditional way of cooking agave; Brick Oven ('hornos'), characterized by long and manual operations, mainly used for small production batches; Autoclave, the modern version of Brick Oven cooking; and Diffuser, the fastest yet most Tequila quality impacting technology.
All traditional methods usually lack in speed (i.e. long manual operations and long cooking times) and require secondary operations (agave cooling). Also, Diffusers require secondary process steps (juice Hydrolysis) all decreasing the final products quality – as all Maestro Tequilero well know.
POZZI is proposing an advanced approach to Agave cooking by completely re-inventing the autoclave technology. Our innovative solution has exceptionally improved cooking efficiency by both reducing the overall cooking process, while increasing the hydrolysis of sugars and related process yield.
Additionally, our new cooking technology includes cooling of the piñas with in-built heat recovery, that drastically reduce the total cycle time, as well as guarantee a substantial saving on Energy costs and CO2 emissions.
DISRUPTING
INNOVATION
A SUSTAINABLE
TECHNOLOGY
Our innovative solution has exceptionally improved cooking efficiency by both reducing cooking time while increasing the hydrolysis of sugars by removing 99% or air during the entire process.
Phoenix PV can thus offer the first ever agave cooking technology which includes an integrated agave cooling technology, with in-built heat recovery, drastically reducing both the total process time, as well as energy costs and CO2 emissions, guaranteeing a more environmental friendly process for Tequila Distilleries.
Thermal energy savings can be of
1 Mw
per each 20 Tons of cooked material
Carbon dyoxyde savings can be of
650 kg
per each 20 Tons of cooked material
HOW IT WORKS
Our innovative double vacuum cooking technology
COOKING
The double vacuum cooking technology guarantees a fully saturated steam environment inside the autoclave, allowing to homogeneously cook all agave throughout the entire machine. During tests phase, performing the same cooking cycles with both technologies (traditional Autoclave vs Phoenix PV), it was proven that cooking time can be reduced by at least 2.44 hours.
EFFICIENCY
Phoenix PV is a fully programmable system, with integrated sensors and controls, allowing distilleries and their Maestro Tequilero to tailor-made different processes with reliable accuracy and repeatability. The increased process control and efficiency also reduces unwanted Maillard reactions while improving quality consistency to achieve new profiles in the final product.
COOLING
The in-built cooling system drastically reduces cooling time by cutting it down from the 6-8 hours required to 50 minutes, therefore improving the overall production capacities. Cooking within the piña allows a notable reduction in the unwanted oxidation amount while improving fructans hydrolysis and the related process sugar yield.
ENERGY SAVING
Phoenix PV is working by programmable recipe while recovering the thermal energy of the entire cooking process. The patent-pending POZZI technology can thus assist any distillery in creating the perfect ad hoc cooking cycle depending on agave characteristics, maximizing the overall process efficiency and energy recovery (around 60/65%) for the targeted hydrolysis.
FULL PLANT AUTOMATION
Reinventing old standards
throuhg cutting-edge
technology
FROM CUTTING OF THE PINAS
TO MILLING OF THE COOKED AGAVE
At the forefront of technology, our engineering team can design a fully automated cooking plant. Setting up a production plant with automation has a number of advantages:
-
Quicker loading/unloading operations;
-
No downtime between cooking cycles;
-
Higher production efficiency & higher production capacity;
-
Better space management;
-
Safer working environment.
While traditional plants need dedicated personnel to focus on manual labour, an automatic plant can have dedicate personnel focussing only on product quality and efficiency.
Fully automated cooking plant
COOKING CUSTOMIZATION
The flexibility obtained by pairing vacuum cooking and cooling technology in Phoenix PV also allows to tailor-make all cooking cycles accordingly to any specific requirement of the Maestro Tequilero.
Thanks to Phoenix PV ability to work under many different temperatures – as well as variating them throughout the process – it is possible to set up cooking processes with a special focus on peculiar flavor characteristics, such as herbal notes, sweeter notes, caramel notes or more “charred” notes.
It is also possible to generate even more complex profiles which, by focusing on different aromas at different instances, can create a complex bouquet.
Bespoke cycles and
flavors
PHOENIX PV BENEFITS
COOKING
Better control on cooking process and quality consistency
(+ Hydrolysis, – Sugar Losses)
TIME SAVING
High Process Flexibility with possible cooking cycle time reduced from 11 hours to 7
BESPOKE CYCLES
Possibility to differentiate cooking cycles depending on Agave characteristics
OPTIMIZATION
Option to include automated handling of canastas and automation of CIP system.
BETTER QUALITY
Vacuum cooking removes 99% of air, producing less Furfural (-30%) and a more stable Spirit profile
ENERGY SAVING
The cooling system reduces the processing time, while recovering thermal energy (1Mw/20 Tons)
COST REDUCTION
PHOENIX PV is able to stabilize the cooking efficiencies & reduce the transformation cost/OLA distilled
SAFETY
POZZI technology is fully certified
in line with the best EU and MX standards
CASE HISTORY
Setting new standards
for excellence
CAMPARI
ARANDA
TEQUILA ESPOLÒN
POZZI Phoenix PV technology allows to:
-
Create dedicated cooking cycle depending on agave specs. (weight, sugar content, age/fibers content);
-
Manage the level of caramelization of agave to achieve the desired profile;
-
Reduce Furfural content as per Mexican legislation on final Tequila;
-
Create cooking cycles at different temperatures for speeding up hydrolysis chemical reaction avoiding to overcook the agave.
Campari Group serves as a remarkable example of a company leveraging cutting-edge technologies to enhance both their business and production. By embracing pioneering technology, they've positioned themselves as leaders in their industry, constantly evolving to meet the demands of an ever-changing market.
Campari and Pozzi have made it their mission to embrace the latest advancements in agave cooking and processing technology to not only streamline their operations but also to create top quality products and services that are going to completely redefine their industry worldwide. Both partners have recognized that disruptive engineering isn't just a tool; it's the driving force behind sustainable growth and competitiveness. Moreover, with the adoption of full automation across the production lines, machines work seamlessly alongside dedicated personnel, ensuring higher efficiency, accuracy, and safety. This innovative integration of human-machine collaboration has not only increased productivity but also improved the quality of Campari Group spirits.
Forward-thinking to the core, this approach has also prioritized sustainability by incorporating green technologies into the processes. The in-built heat recovery system drastically reduces both the total process time as well as energy costs and CO2 emissions, thus contributing to a cleaner, more environmentally responsible future. This commitment in turn resonates with a growing number of environmentally conscious consumers.
We’re proud to say that this thriving collaboration will undoubtedly remain at the forefront of innovation and progress, setting new standards for excellence.