Meat + Poultry - August 2009 - 68

of product because the belt is
equivalent to a 50 ft. long, 40 ft.
wide impingement oven.
"Eighty percent of all smoked
turkey sold in the U.S. in the
deli counter is run through our
RapidFlow oven process," Howard
says. "This process used to take 3.5
hrs. Now it's being done between 5
and 8 minutes. Shrink used to be 13
percent, now it's 2 percent."
Quick cooling "crusters", a
spiral freezer and a continuous
impingement freezer are also
housed within the new facility. An
infrared or Aquaflow pasteurizer is
tested at least six times per month.
"Its general use is for pasteurizing
deli meats - beef, ham or turkey
products," Howard says. "We sold
more than 75 of these systems.
Their success is unchallengeable
because they pasteurize without
adulterating the product."

facility's engineering room speeds
up the equipment development
process.
"We try to develop custom
equipment for each client as not
every client is the same," says
Adam Cowherd, vice president of
international sales. "We get asked
for customized equipment nine

Unitherm's
engineering room
allows the company
and clients to
brainstorm and
model a process
by computer in just
about every detail
imaginable.

Design engineers
Unitherm's test kitchen is staffed
with design engineers who
work with food processors to
modify existing machinery into a
customized cooking system. An
on-site 3-D modeling system in the

Since

1 907 *

times out of 10," Howard adds.
Unitherm's engineering room
allows the company and clients to
brainstorm and model a process
by computer in just about every
detail imaginable. "Every piece

of equipment we produce goes
through this modeling process,"
Howard says. "If it's an existing
machine and a client wants some
customization on it, it comes into
engineering and it's modeled. If it's
a 'from-scratch' machine, which
is not infrequent, they'll come in
here and we go through the model
before we manufacture anything."
The facility even features web
casting capability for clients to
remotely view product tests.
Unitherm also offers stainless-steel
drains, sinks and boot washers,
which are critical to maintaining
food safety.
Smaller co-packers requiring
specific equipment to develop a
new product for a client can visit
the facility to conduct product
trials. "This is a major advantage for
smaller co-packers," Cowherd says.
"We have many clients who have
tested unique products here."
For more information, contact
Unitherm Food Systems Inc.,
502 Industrial Road, Bristow, OK
74010, Phone: (918) 367-0197, Fax:
(918) 367-5440, E-mail: unitherm@
unithermfoodsystems.com, www.
unithermfoodsystems.com.

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August 2009

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MEAT&POULTRY

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69
http://www.unithermfoodsystems.com http://www.MEATPOULTRY.com
Meat + Poultry - August 2009

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