Vinegar production is made in fermentation tanks called as acetator, a system completely covered and controlled; and vinegar is separated from sediment and clarified by ultra-filtration technique which is the most advanced method.
Filtered vinegar is sent to filling unit; it is bottled, packaged and it became ready to dispatch through this system without human touch. Our vinegars are kept in stainless steel tanks.
Pickless are made with vinegars of our production in polyethylene tanks. Vegetables arriving to the factory are washed in washing machine and then left for fermentation with filtered brine.