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Improved Airflow System Increases Yield

15 May 2012

UK - Global food processing equipment manufacturer, JBT FoodTech, has improved the airflow system on its Double D Revoband Continuous Protein Oven to reduce cook times and improve yield.

The new system can also support sustainability goals as it uses less fuel to achieve this enhanced performance.

The 3G Airflow system - Double D's third generation of airflow design for its Revoband Continuous Protein Oven - can achieve an average 10 per cent improvement in cook times, and up to 42 per cent on certain types of bacon.

Tests have shown that, with the 3G Airflow system fitted, cook times for potatoes were reduced by 16 per cent, and sausage links by 10 per cent.

These reductions in cook times have also resulted in yield improvements of up to two per cent.

The new airflow system, which has been developed at JBT FoodTech's Food Technology Centre in Broxburn in the UK, requires no additional energy to achieve these benefits.

"With the 3G Airflow system we are basically delivering more power from the heat exchanger, but without a rise in temperature. This means the system uses less fuel relative to the extra power generated," said John Kelso, JBT FoodTech's Double D product line manager.

TheMeatSite News Desk



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