Meat+Poultry - June 2020 - 64

POULTRY PROCESSING TECH

Wide conveyors give
processors more space to
increase volumes while
allowing for separation
between products.

pressure forming technology affects the end
product quality, Marel has put a lot of focus on
introducing low pressure forming technology."
The product texture and protein mass
structure retain their original characteristics
with low pressure forming.
Marel applies this technology and enables
processors to minimize damage to nuggets
during forming. Once formed and moved on to
breading, Marel's technology-based breading
equipment focuses on various configurations
and quick change over between them, as well
as increasing available throughput.
"Changing between configurations
takes less than a minute, which optimizes a
customer's uptime," Huisinga said. "Marel's
US-based innovation team is developing these
solutions into 40-inch wide, constantly keeping
the North American customers in mind."

GET COOKIN'

64

MEAT+ POULTRY | 06.20 | www.meatpoultry.com

Marel

Processes for cooking chicken nuggets usually
consists of two types. The first phase is a

par-fry to set the coating, and if specified by
the customer a full cook in a continuous oven
follows. Heat and Control offers direct and
indirect heated fryers to allow customers a
choice that best fits the application.
"Our line of direct heated fryers ensures
consistent product and the ability to run
any type of product, from tempura/batter
coated products to breaded products of all
types," Kozenski said. "These fryers require a
minimal footprint and are available with cook
lengths up to 40-feet long. Our line of indirect
heated fryers includes the Breaded Products
Fryer (BPF), which uses an external heat
exchanger to heat the cooking oil to allow for
independent sizing of the heat exchanger to
meet higher heat load requirements."
Heat and Control offers two types of
continuous ovens for the full cook, spiral
and linear. The linear ovens are available as
convective flow and impingement flow. The
company introduced its convective flow linear
oven, the MPO Cooking System, 50 years ago.


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Meat+Poultry - June 2020

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