Meat + Poultry - April 2009 - 81

Heat and Control's newest product is the
MasterTherm Thermal Fluid Fryer - a direct
heated system that employs an advanced
new thermal ﬂuid heat exchanger. (Photo
courtesy of Heat and Control)

must also identify what differentiates
processing equipment
and equipment
manufacturers
that supply the
further-processing industry.
"For example, there are
many different fryer options available
today and while many are good alternatives, processors need to do their
homework to make sure the fryer they
are choosing provides the best performance for the money," Kozenski
adds. "They need to be sure the fryer
is properly sized both in square area
and available heat, as well as to ensure
the fryer can provide and maintain a
uniform temperature across the width
of the belt. Oversized fryers [greater
square area than product requires]
will result in a larger oil volume than
needed, which, in turn, results in longer oil turnover times and longer ﬁ ltration turnover times. Both of these
issues will result in a more rapid degradation in oil quality and poor product quality and consistency."
Low heat will result in lower-thandesired throughput rates and/or cooks
product at lower-than-desired temperatures, he adds. Lower oil temperatures
generally result in higher-than-desired
oil pick up in the product, which produces a product softer and oilier than
consumers ﬁnd desirable.
Similar concerns apply to ovens.
Many 'impingement ovens' are on the
market, but the term 'impingement' is
used loosely at times, Kozenski adds.
A true impingement oven has highvelocity airﬂow from both above and
below the belt that is evenly distributed across the width of the belt and
down the length of the oven. "Achieving even or uniform cooking across
the belt is where many impingement
ovens fall short," he adds.

Processors can help themselves immensely if they take the time to look
at competitive options and listen to
and verify the performance claims and
characteristics manufacturers present.
"Cost is always a major component in
a purchase decision, but more often
than not you will come out ahead if

All processors are
challenged to ensure
their products are fully
and safely cooked while
maximizing their yields
and product quality.
you ﬁrst ensure the equipment you are
considering can meet all process requirements, provide maximum versatility, ensure uniform cooking of product regardless of where it is located
on the belt and is properly sized," he
adds. "Sometimes this will mean you
pay more, but in the long run you will
easily recoup the investment."

Points of difference
Three things are driving meat and poultry customers to fully cook their products today, says Ramesh Gunawardena,
manager of Technology & Process Development JBT FoodTech, Sandusky, Ohio:
food safety, convenience and quality
"that can differentiate to satisfy various
consumer tastes to the last bite."
Cooked meat trends are driven by
growing demand for healthier food and
ethnic ﬂavors on the consumer side.

Meanwhile, rising energy costs have
driven customers to seek out manufacturing techniques and technologies that
deliver cost savings and value.
"The common challenge confronted
by processors involve producing safe-toconsume products that are manufactured
to the prescribed product quality at the
lowest cost," Gunawardena adds.

New technology solutions
The CFS CookStar TurboCook was
developed as a spiral oven with three
zones - with the second zone providing impingement cooking and browning, explains Paul Verbruggen, CFS
product manager. After the product
enters in the optimum condition, with
high humidity and slower air from
Zone 1, the high-speed impingement
air in the middle of the CookStar
(Zone 2) browns the product surface
at the right moment in the cooking
process. In Zone 3, the products are
cooked to the core with smooth air
speed and the right humidity level to
increase the cooking yield.
"Only a three-zone oven [like the
CFS CookStar TurboCook] can successfully run products which are
glazed prior to cooking," he adds. "A
unique combination of three zones,
with its own temperature, humidity
and airﬂow, can keep the glaze on
the product."
Over the last few years, CFS CookStar and CookStar TurboCook have
become the industry benchmarks in
yield management, Verbruggen says.
"In my experience, as the CFS product manager responsible for these two
machines, I have seen the yield from
the CFS-CookStar repeatedly exceed
all other results," he adds.

www.MEATPOULTRY.com

April 2009

MEAT&POULTRY

http://www.MEATPOULTRY.com

Meat + Poultry - April 2009

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