Food Processing - December 2007 - (Page 29)

FOR THE FLOOR: COOKERs & OVEns Spiral oven, multiphase cooking Customer feedback played a part in the design of the GCO-II spiral oven. It offers multiphase cooking, which consists of three distinct cooking processes and produces moist, tender products. The design produces higher yields and throughput, better steam containment, improved mesh belt design and enhanced vertical air flow. These features, coupled with a supplementary impingement section that gives manufacturers greater flexibility and produces higher volumes at a faster pace, significantly reduce maintenance costs. FMC Foodtech; Chicago 312-861-6000; www.fmcfoodtech.com assurance of food safety and quality for blanching and pasteurizing applications. Compared to conventional water blanching systems, it reduces energy consumption and waste, requires less floor space and processes up to 60 percent faster. Key Technology; Walla Walla, Wash. 509-529-2161; www.key.net 90 percent efficiency A new line of precision, high-efficiency, indirect gas fired heaters are 90 percent efficient. They are capable of a 1,000°F rise with a 1,200°F discharge temperature. Des Champs Technologies; Buena Vista, Va. 540-291-1111; www.des-champs.com Add-on microwave Flexible and fast With an optional control system and beltspeed controller, which can be adjusted to change cook time on the fly, the TurboFlo Steam Blancher/Pasteurizer maximizes production flexibility. It reduces the downtime associated with changeovers and offers a more accurate setup to improve product quality and greater Adding an AMTek microwave oven module to any new or existing oven line increases product yields and production capacity. Available as a new combination system or as a boost module on existing lines, the microwave oven preheats the entire product at once for faster cooking and browning in the conventional oven. Yield improvements can range from 3-15 percent, and capacity increases from 15-50 percent are possible. Oven-microwave combination systems improve cooking efficiency for a variety of foods, including boneless and bone-in poultry, nuggets, sausage toppings, bacon bits and strips, patties, meatballs, hot pockets, potato products and snacks. Heat and Control; Hayward, Calif. 510-259-0500; www.heatandcontrol.com F R O M T H E B E n C H : s Ta B i L i z E R s Methocel food gums allow formulators to replace saturated and trans fats in meat products while helping to maintain flavor and texture. This new food emulsion system technology works like a stabilizer in some ways, mixing with oils, such as canola or olive, to mimic the texture of saturated fats, but replacing them and partially hydrogenated oils in frankfurters, burgers and sausages. The product prevents texture and flavor losses, as well as oil leaching. Dow Wolff Cellulosics; Bomlitz, Germany www.dowwolffcellulosics.com Methycellulose polymers ties similar to full-fat, full-sugar formulations in terms of processing, freezing, mouthfeel and taste. Daritech FP exhibits many of the characteristics of regular ice cream. Daritech FR is a complete replacement for skim milk powder. Daritech FV is designed for ice cream jelly inclusions. Cargill; Minneapolis 877-650-7080; www.cargilltexturizing.com Better texture Reduce fat and cost Especially for dairy The Daritech F series of stabilizing systems solves a variety of formulation challenges, especially those faced by ice cream and frozen dessert manufacturers. The compounds of hydrocolloids and/or emulsifiers are designed to deliver properwww.foodprocessing.com Grindsted Ice-Pro stabilizer systems reduce the overall cost of ice cream because manufacturers can reduce butterfat and dairy solids contents. The bonus is the added health and wellness benefit of less fat. Typically, up to a 50 percent reduction in butterfat can be achieved, and this system also protects against quality defects that can arise in ice cream during the product’s shelf life. Danisco; Denmark 800-255-6837; www.danisco.com Designed for low-fat ice cream applications, Dairyblend IC EZ Churn is a blend of emulsifiers and hydrocolloids that allows for the smooth, creamy texture and taste that are associated with regular ice cream, and also are hallmarks of the new churn-style ice creams. Recommended for usage levels between .85 to 1.10 percent, it can be used in a variety of low-fat formulations with different flavors and mix-ins in addition to churnstyle, reduced-fat ice cream novelties. TiC Gums; Belcamp, Md. 800-899-3953; www.ticgums.com more on the web this is only a fraction of the ovens/cookers and stabilizer products this month. for the full roundups, as well as equipment and ingredient products in all categories, go to www.foodprocessing.com. december 2007 food processing • 29 http://www.key.net http://www.des-champs.com http://www.fmcfoodtech.com http://www.heatandcontrol.com http://www.cargilltexturizing.com http://www.dowwolffcellulosics.com http://www.ticgums.com http://www.danisco.com http://www.FoodProcessing.com http://www.foodprocessing.com

Table of Contents Feed for the Digital Edition of Food Processing - December 2007

Contents Editor's Plate NewsBites Rollout Food Biz Kids Processor of the Year: Mars Snackfood U.S. Mass Production Meets Custom Manufacturing Product Development: Bone appetit! Show Report: Pack/Process Expo and Worldwide Food Expo New Product Profiles Toops Scoops

Food Processing - December 2007

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