Meat + Poultry - April 2009 - 82

COOKING SYSTEMS

Verbruggen adds that CFS CookStar
TurboCook features include: a heating capacity with 7.1 million BTU to match every required production volume; enables
processors to achieve 15 percent shorter
cook times, allowing for increased overall
production; has the highest uptimes; with
three zones, it is extremely ﬂexible for a
variety of products; and it has the lowest
variation of internal product temperature
due to equilibration in Zone 3.
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. "The new design uses
a series of longitudinal two-pass Utubes that greatly improve temperature uniformity both across the width
and down the length of the fryer,"
Kozenski says. "This U-Tube design
simpliﬁes cleaning and allows for independent expansion of the individual
tubes, which greatly reduces thermal
stresses and cracking.
JBT FoodTech's GCO II-1000 Oven
represents the latest in spiral-oven
technology. The recently redesigned
GCO-II includes all the mechanisms
to extend processing capabilities with
simplicity resulting in improved performance, hygiene and overall operating
economy, the company says.
These features allow the GCO-II to
have a controlled cooking environment
that consistently delivers high yields,
throughput and even browning on both
sides of the product. It also comes with
an optional end of the recipe impingement section to provide deep browning on the most challenging products,
the company adds.

cooking. "For example, combining an
open ﬂame with a convection oven or
a combination of belt grill, steamer and
open ﬂame, etc.," Surmiak says. "Another trend is for more equipment ﬂexibility, like combining a convection oven
with an impingement oven and with a

"In today's environment,
major equipment
manufactures are
always looking for the
next best thing, but the
technology needs to
be fully vetted before
it is offered to the
processing community."
steamer in one machine, like the CFS
CookStar Turbo."
One thing many equipment manufactures are pursuing near-term is improved
efﬁciencies of their equipment, Kozenski
says. "I would expect to see advances in
energy conservation and environmental discharge working with today's heat
transfer technology," he
adds. "Energy conservation and environmental

Expect more changes
One future trend in cooking will be
striving for higher capacities. "Ten
years ago, a 6,000 lbs./hr. line was
the norm," Surmiak says. "Today, it is
10,000-12,000 lbs./hr. We see capacities
reaching 15,000 lbs./hr. in the next ﬁve
years, but this will require all equipment to be made for this capacity, not
only cooking equipment"
Another trend is for multi-stage
82

MEAT&POULTRY

April 2009

AirForce impingement
oven. (Photo courtesy of Heat
and Control)

www.MEATPOULTRY.com

discharge concerns are important to all
processors for a variety of reasons, but
is something that will be addressed as
we move forward.
Long-term, new cooking technology will continue to be in development.
"In today's environment, major equipment manufactures are always looking
for the next best thing, but the technology needs to be fully vetted before it is
offered to the processing community,"
Kozenski concludes.
As new product trends and products
emerge, they will require novel processing techniques and new technologies/
equipment with features that enable
those food items to become commercially feasible, Gunawardena says.
"Another trend for the future might
be developing technologies that are
'greener' in terms of the environmental impact," he adds. "For example,
reduce emissions and reduce water
usage through more effective sanitation schemes that use less chemicals.
These may signiﬁcantly change onsite
water-treatment requirements to produce great dividends."
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Meat + Poultry - April 2009

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