Meat + Poultry - December 2008 - 119
Double D solutions
Scottish-designed and manufactured continuous
high-impingement ovens are making their mark in the United States
Versatile automatic processing, multizone temperature control and improved
product consistency are just some
of the key benefits of the Revoband
Continuous Oven, one in the range of
high-impingement ovens designed and
manufactured by U.K.-based Double D
Food Engineering.
Double D's agent in North America
is Nu-Meat Technology Inc., a New
Jersey-based distributor, which has
been introducing leading U.S. food
processors to the benefits of the
company's Scottish engineering
heritage and commitment to adapting
to changing food industry demands.
The ability to customize equipment
after listening carefully to customer
requirements is at the core of Double
D's philosophy. "We don't simply build
and sell ovens," says Ian Wallace,
Double D's sales and marketing
director. "We prefer to sit down with
customers and find out
exactly what it is they want
to do. Then we can design
and build a solution to meet
their objectives, which might
be, for instance, increasing
throughput even on relatively
small footprints."
The company's Revoband
Continuous Oven is now
operational in a number of
prominent U.S. meat and
further-processing plants. Its
versatility allows it to process
a wide range of products,
while a sophisticated airflow
system ensures even color and
product consistency even for large
volumes.
The oven features independently
controlled zones so temperatures can
be adjusted easily, depending on the
product being cooked, and a PLC
controller gives maximum control over
cook cycles.
Like all Double D products,
the oven is custom-built to suit
individual requirements, including
the travelling belt - which can be built
to any specification. The ovens also
feature Double D's efficient Clean In
Place system, which is an extensive
system of sparge pipes that deliver a
pressurized, heated, caustic solution
throughout the oven.
Many of Double D's existing U.S.
customers visited the company's factory
near Edinburgh in Scotland where they
could test the
products first-hand
to ensure they
were making the
right investment.
A trained technical
team is on hand
there to help
customers achieve
exactly the results
they want using
their own recipes
and specifications.
FOOD ENGINEERING EXCELLENCE
Energy efficiency is another area
which Double D is now investing
heavily in.
"With fuel costs rising, increasing
energy efficiency has become a priority
when upgrading or modifying our
products," Wallace continues. "We have
0
Thirty rear:
of Food
Engineering
Excellence
recently introduced an
energy-saving 'limbo'
mode for the Revoband
Continuous Oven,
designed to cut energy
costs when not in use.
We're also developing
a scheduling feature
- the predictive loader
- which is designed to
load recipes quicker on
changeover. Again, this is in response
to the changing demands of the
industry."
Double D also designs and
manufactures the Revorack MultiPurpose Oven, which can steam cook
or roast up to 575º F all in the same
chamber, or combination cook using
steam and dry heat. Other products
include the Revair Steam Oven, smoke
generators (as an optional extra on the
multi-purpose and steam ovens) and
Searer/Grill Markers.
Visit www.double-d.co.uk for more on
Double D's range and product benefits.
Double D Food Engineering's agent in
the United States is:
Nu-Meat Technology Inc.
601 Hadley Road * PO Box 897
South Plainfield, NJ 07080
T: 908 754 3400 * F: 908 754 3401
sales@nu-meat.com
www.nu-meat.com
http://www.double-d.co.uk
http://www.nu-meat.com
Meat + Poultry - December 2008
Table of Contents for the Digital Edition of Meat + Poultry - December 2008
Contents
Meat + Poultry - December 2008 - 1
Meat + Poultry - December 2008 - 2
Meat + Poultry - December 2008 - 3
Meat + Poultry - December 2008 - Contents
Meat + Poultry - December 2008 - 5
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