In 1981, Surdry was founded with a clear ambition: to develop reliable and innovative sterilization solutions for the food industry. Forty-five years later, the company has established itself as an international technology leader, combining experience, technical expertise and innovation to meet the evolving needs of the industry.
To mark this anniversary, we bring together two generations who have experienced Surdry's evolution from different perspectives. José Vicente Bertomeu takes us back to the origins of the company and the decisions that shaped its early years, while Sergio Bertomeu shares his vision of the present and the challenges that will define the future of food sterilization.
What led you to found Surdry in Abadiño in 1981, and what did you see in the food sterilization sector that others did not?
It all began thanks to the experience of my father, Vicente Bertomeu, who had been involved in the sector for many years. He had a deep understanding of the industry's needs and identified that, in Spain, there were hardly any alternatives based on proprietary technology for food sterilization. We saw an opportunity to provide more innovative and reliable solutions, and decided to specialize in this field. From the very beginning, we understood that customer trust can only be earned through engineering, close collaboration and delivering on what you promise.
The invention of the SWS retort changed industry standards. How did that idea come about?
The SWS system was not born from a single idea, but from analysing existing technologies and asking ourselves how we could improve them. At the time, many systems struggled to achieve uniform temperature distribution, particularly in flexible packaging, while others relied on mechanical components such as fans to mix air and steam. Our contribution was to combine existing concepts with a water spray system that improved thermal distribution and delivered a much more uniform and reliable process.
Do you remember the first customer that made you think Surdry had a future?
I don't know if it was the first, but there was one project that marked a turning point: supplying retorts for food products intended for the United States Army. Securing a contract of that level, with such demanding technical and quality requirements, confirmed that our technology could compete in the most advanced markets. For the whole team, it demonstrated that our efforts, technical rigor and commitment to innovation were paying off, and that Surdry had a future beyond our borders.
When did you take your first step outside Spain, and what did you learn from that experience?
Internationalization came very early because the technology had potential beyond our domestic market. We learned that every country has its own particularities, but there is something universal: customers value partners who deliver on what they promise and stand by them when they need them most.
After 45 years, what challenge in the industry do you find most exciting?
Today, the biggest challenge is to produce increasingly safe and sustainable food while consuming less energy and fewer resources. Seeing Surdry continue to contribute to this evolution confirms that the decision we made back in 1981 was worthwhile.
Over more than four decades, Surdry has continued to build on the knowledge accumulated since its beginnings, combining proprietary technology with a constant commitment to innovation. Today, new challenges lie in developing increasingly efficient, intelligent and connected processes capable of meeting the present and future needs of the food industry.
From this perspective, Sergio Bertomeu shares his vision of what it means to lead Surdry today and how the company is preparing for the years ahead.
As the current Managing Director, how do you maintain Surdry's leadership in such demanding markets?
Prestige is not maintained by having a good history, but by demonstrating every day that we remain a reliable technology partner. We listen to our customers, innovate with purpose and maintain the same level of commitment in every project, regardless of the country where it is installed.
What is Surdry's greatest competitive advantage today?
Our greatest strength is the combination of proprietary technology and a deep understanding of the thermal process. We do not simply supply a retort; we help our customers find the solution that best meets the needs of their product, process and objectives.
Where is the industry heading, and how is Surdry preparing for it?
The industry is demanding smarter, more sustainable and connected processes. At Surdry, we continue to invest in innovation to improve energy efficiency, automation and digitalization, always with one clear objective: to provide solutions that generate long-term value for our customers.
After 45 years, what challenge in the industry do you find most exciting?
The food industry is entering a new stage in which automation, digitalization and advanced data management will transform the way thermal processes are controlled. At the same time, there is another equally important challenge: reducing water and energy consumption and adapting our solutions to a future based on more sustainable energy sources.
Technologies change, new challenges emerge and the way thermal processes are managed continues to evolve. But some principles remain constant: a commitment to engineering, a deep understanding of the sterilization process and the determination to build long-term relationships based on trust.
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