Meat&Poultry - January 2013 - 44
FRYING TRENDS
JBTFoodTech, Sandusky, Ohio, is working with processors who want to do more frying by
offering integrated frying systems like the one above.
years. “Processors constantly strive
to control production costs, and oil is
a signifi cant expense for producing a
quality product.”
Oil slick
Indeed, the oil rush – in the sense
that processors are rushing to find
ways to keep a lid on oil costs while
maintaining product quality – is on
for manufacturers of frying and fi ltration
equipment.
Filtration Automation Inc., based
in Mansfi eld, Texas, has been working
closely with processors to fi nd solutions
to their oil-related concerns.
“The oil issues are pretty extensive,”
reports owner Gary Haddock, adding
that the challenge won’t likely go
away soon, either. “The cost of oil will
continue to rise,” he predicts.
Better fi ltration is one way to com-
Put a Stick in it for Tasty Profits
Reduce Labor Cost
Versatility- Meat, Fish, Veggies & Fruit
Simple Operation & Clean-Up
Small Footprint
bat high oil prices by ensuring longer
oil life. According to Haddock, one
processor was having issues fi nding a
fi ltration system that worked for them,
and turned to Filtration Automation.
“They had a canister-style system and
were getting a three-day shelf-life out
of one cycle of oil. We have almost tripled
that time for them,” he reports.
At Heat and Control, Kozenski
sales@kebobsystem.com
KebobSystem.com | VegiCase.com
479.443.0081 | 562.802.3727 | 479. 751.9392
44 • Meat&Poultry • January 2013 • www.MeatPoultry.com
agrees that finding ways to maximize
oil life remains a main driver of
improvements. He reports that Heat
and Control’s externally heated frying
systems are designed around low
oil volume, rapid oil turnover, precise
temperature control and continuous
fi ltration. “Other industries that fry
very high volumes of product have
long since standardized on externally
heated fryers to assure consistent
product quality at the lowest frying
costs. High oil costs are motivating
meat, poultry and prepared-food processors
to adopt this technology as
well,” he says.
In addition to maximizing oil life,
processors with frying operations are
also looking to improve the quality and
http://www.KebobSystem.com
http://www.VegiCase.com
http://www.MeatPoultry.com
Meat&Poultry - January 2013
Table of Contents for the Digital Edition of Meat&Poultry - January 2013
Meat&Poultry - January 2013
Table of Contents
Commentary - Facing a year of uncertainty
Business Notes - Pope talks 2Q results, strategy for 2013
JBS Canada gets new leadership
Panico named president, CEO at Bar-S Foods
Pilgrim’s moves stock listing to NASDAQ
Washington - ‘Test-and-hold’ realities
Beef Outlook - Opening wallets
Cover Story - Contending
Poultry Processing Innovations - Fragile rocks
Fry, fry again!
Packaging solutions
Eye on the target
Ingredient Solutions - Product enhancement
Business Strategies - Changing course
Small Business Matters - Resolving to Survive
From the Corral - Driven to Excellence
New Product Showcase
Names in the News
Classified Advertising
Advertisers
The Insider
Meat&Poultry - January 2013 - Meat&Poultry - January 2013
Meat&Poultry - January 2013 - 2
Meat&Poultry - January 2013 - 3
Meat&Poultry - January 2013 - Table of Contents
Meat&Poultry - January 2013 - 5
Meat&Poultry - January 2013 - 6
Meat&Poultry - January 2013 - 7
Meat&Poultry - January 2013 - Commentary - Facing a year of uncertainty
Meat&Poultry - January 2013 - 9
Meat&Poultry - January 2013 - Business Notes - Pope talks 2Q results, strategy for 2013
Meat&Poultry - January 2013 - JBS Canada gets new leadership
Meat&Poultry - January 2013 - Pilgrim’s moves stock listing to NASDAQ
Meat&Poultry - January 2013 - 13
Meat&Poultry - January 2013 - Washington - ‘Test-and-hold’ realities
Meat&Poultry - January 2013 - 15
Meat&Poultry - January 2013 - Beef Outlook - Opening wallets
Meat&Poultry - January 2013 - 17
Meat&Poultry - January 2013 - 18
Meat&Poultry - January 2013 - 19
Meat&Poultry - January 2013 - 20
Meat&Poultry - January 2013 - 21
Meat&Poultry - January 2013 - Cover Story - Contending
Meat&Poultry - January 2013 - 23
Meat&Poultry - January 2013 - 24
Meat&Poultry - January 2013 - 25
Meat&Poultry - January 2013 - 26
Meat&Poultry - January 2013 - 27
Meat&Poultry - January 2013 - 28
Meat&Poultry - January 2013 - 29
Meat&Poultry - January 2013 - 30
Meat&Poultry - January 2013 - 31
Meat&Poultry - January 2013 - 32
Meat&Poultry - January 2013 - 33
Meat&Poultry - January 2013 - Poultry Processing Innovations - Fragile rocks
Meat&Poultry - January 2013 - 35
Meat&Poultry - January 2013 - 36
Meat&Poultry - January 2013 - 37
Meat&Poultry - January 2013 - 38
Meat&Poultry - January 2013 - 39
Meat&Poultry - January 2013 - 40
Meat&Poultry - January 2013 - 41
Meat&Poultry - January 2013 - Fry, fry again!
Meat&Poultry - January 2013 - 43
Meat&Poultry - January 2013 - 44
Meat&Poultry - January 2013 - 45
Meat&Poultry - January 2013 - 46
Meat&Poultry - January 2013 - 47
Meat&Poultry - January 2013 - Packaging solutions
Meat&Poultry - January 2013 - 49
Meat&Poultry - January 2013 - 50
Meat&Poultry - January 2013 - 51
Meat&Poultry - January 2013 - 52
Meat&Poultry - January 2013 - 53
Meat&Poultry - January 2013 - Eye on the target
Meat&Poultry - January 2013 - 55
Meat&Poultry - January 2013 - 56
Meat&Poultry - January 2013 - 57
Meat&Poultry - January 2013 - 58
Meat&Poultry - January 2013 - 59
Meat&Poultry - January 2013 - Ingredient Solutions - Product enhancement
Meat&Poultry - January 2013 - 61
Meat&Poultry - January 2013 - 62
Meat&Poultry - January 2013 - 63
Meat&Poultry - January 2013 - 64
Meat&Poultry - January 2013 - 65
Meat&Poultry - January 2013 - Business Strategies - Changing course
Meat&Poultry - January 2013 - 67
Meat&Poultry - January 2013 - 68
Meat&Poultry - January 2013 - 69
Meat&Poultry - January 2013 - 70
Meat&Poultry - January 2013 - 71
Meat&Poultry - January 2013 - 72
Meat&Poultry - January 2013 - 73
Meat&Poultry - January 2013 - Small Business Matters - Resolving to Survive
Meat&Poultry - January 2013 - 75
Meat&Poultry - January 2013 - 76
Meat&Poultry - January 2013 - 77
Meat&Poultry - January 2013 - 78
Meat&Poultry - January 2013 - 79
Meat&Poultry - January 2013 - 80
Meat&Poultry - January 2013 - 81
Meat&Poultry - January 2013 - 82
Meat&Poultry - January 2013 - 83
Meat&Poultry - January 2013 - From the Corral - Driven to Excellence
Meat&Poultry - January 2013 - 85
Meat&Poultry - January 2013 - New Product Showcase
Meat&Poultry - January 2013 - 87
Meat&Poultry - January 2013 - 88
Meat&Poultry - January 2013 - 89
Meat&Poultry - January 2013 - Names in the News
Meat&Poultry - January 2013 - 91
Meat&Poultry - January 2013 - Classified Advertising
Meat&Poultry - January 2013 - 93
Meat&Poultry - January 2013 - 94
Meat&Poultry - January 2013 - 95
Meat&Poultry - January 2013 - 96
Meat&Poultry - January 2013 - Advertisers
Meat&Poultry - January 2013 - The Insider
Meat&Poultry - January 2013 - 99
Meat&Poultry - January 2013 - 100
Meat&Poultry - January 2013 - 101
Meat&Poultry - January 2013 - 102
Meat&Poultry - January 2013 - 103
Meat&Poultry - January 2013 - 104
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Meat&Poultry - January 2013 - 119
Meat&Poultry - January 2013 - 120
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Meat&Poultry - January 2013 - 122
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