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Infrared Added to Multi-phase In-line Processing System

15 January 2014

GLOBAL - Food technology solutions provider JBT FoodTech has added an infrared system to its integrated range of multi-phase in-line cooking options.

The system is designed to efficiently seal the product, locking in the juices and making it more succulent.

The infrared system is an option on the company’s Double D Revoband Continuous Protein Oven, which can then be integrated with a Double D Searer/Grill-Marker and Frigoscandia GYRoCOMPACT® spiral freezer to form a complete integrated in-line process.

Aimed primarily at ready meal manufacturers, JBT FoodTech’s multi-phase cooking system can enable any combination of processes to produce exactly the required taste, texture, colour and appearance. The addition of infrared now allows manufacturers to seal, cook, sear and then freeze marinated, or flame-grilled products exactly to requirements.

“As most ready meal manufacturers will know, the marinade can often be more expensive than the piece of meat to which it’s adhering, so it’s important to make sure it’s not wasted,” says Ian Burns, JBT FoodTech’s food processing development engineer. “The system ‘locks’ and sets the marinade onto the raw product, so that none of it is lost. The infrared burners also seal the meat, locking in the juices and enhancing the taste.

“Then, as an option, following cooking, additional colour and flavour can be added by searing or flame-grilling the product on the Double D Searer/Grill-Marker. “

Using the infrared system is also energy-efficient, as the product requires less cooking time.

“Because the product has already been treated with infrared it requires less time in the oven,” says Burns. “We have demonstrated significant yield improvements on 25mm marinated diced chicken.”

The Double D Continuous Protein Oven was developed in 1989 and, since JBT FoodTech acquired the Double D brand four years ago, installations have expanded into 13 countries.

As a result, the range of applications has also expanded, and the oven is now used to roast root vegetables for a manufacturer in Scandinavia, and cook heavily marinated chicken wings in Asia.

The oven can also be integrated with the company’s Stein M-fryer for finishing par-fried and coated products, before being marshalled to a Frigoscandia GYRoCOMPACT Spiral Freezer.

“With infrared as part of the multi-phase cooking options, manufacturers really are spoiled for choice when it comes to new product development. They can also authentically emulate the different processes involved in cooking at home in a factory environment,” he added.

JBT FoodTech’s other product lines include Frigoscandia spiral freezers, chillers and proofers, Stein ovens, fryers and coating equipment, and DSI slicing and portioning systems. Customer tests can be held in JBT FoodTech’s Food Technology Centres in either Broxburn in the UK, or Helsingborg in Sweden.

TheMeatSite News Desk



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