Meat + Poultry - July 2010 - 130

RECAP
Demonstrating
expertise
Unitherm shows and tells at
international trade show
Specializing in cooking and chilling thermal processing, Unitherm Food Systems Inc. boldly conducted numerous
live product demonstrations throughout
the IFFA expo to show and tell attendees about its equipment. Among the
equipment demonstrated was its in-line
smoking and brining tunnels capable of
seasoning, smoking, pasteurizing and

Unitherm test kitchen, Bristow, Okla.

cooking whole-muscle, formed turkeys
and hams in a matter of approximately
90 seconds, as opposed to the five to
six hours to cook the same products
traditionally. Thanks to processing time
saved, limiting shrink to about 2 percent
and the energy efficiency of the smok-

David Howard, Unitherm's CEO being interviewed at IFFA.

ing/brining equipment, David Howard,
Unitherm's CEO, said the return on
investment for the system is typically
about six months.
Another technology exhibited at IFFA
was recently engineered, from scratch,
by Unitherm for a retail customer
wanting to flame-roast ham products
to meet the increasing demand during

ucts. Unitherm's Mini Flame Grill delivers a target color and a flame-grilled
appearance and taste with capacities
ranging from 660 lbs. of product per
hour to more than 11,000 lbs. per hour.
Additionally, the company's exhibit
included its line of spiral ovens, spiral
freezers and its patented Infrared
Pasteurizer.

the holidays. "That started off as a
blank piece of paper and we designed
a specific processing machine just
to solve their problem and put them
ahead in the market," Howard said.
This technology is now available for
other customers and gained plenty of
attention at the very popular Unitherm
booth. Conveyed through what
is known as the "tunnel of fire,"
ham products are exposed from all
sides by flames for approximately 20
seconds. "Then it will develop a nice,
uniform flame-roasted appearance,"
added Howard.
Also demonstrated was Unitherm's
Flame Grill system- With eight ribbon
burners, the flame-grilling technology
provides an "IQF-Flame" to sear, color,
and bar-mark meat and poultry prod-

Unitherm's booth in Frankfurt was
just a hint of what the company offers
at its newly developed test kitchen in
Bristow, Okla. Designed as a venue
to demonstrate the company's equipment and thermal processing expertise
for customers, the $2.5 million, 25,000
sq. ft. test kitchen contains more than
$8 million worth of processing and
product handling machinery.
The facility's food-processing area
can accommodate up to 10 different
cooking processes including steaming, blanching, broiling, baking, searing, branding, grilling and pasteurizing, and convection impingement.
For more information about Unitherm Food Systems Inc., call:
(918) 367-0197 or go to: www.
unithermfoodsystems.com.

30 * IFFA Recap * July 2010 * www.MeatPoultry.com


http://www.unithermfoodsystems.com http://www.MeatPoultry.com

Table of Contents for the Digital Edition of Meat + Poultry - July 2010

Contents
Meat + Poultry - July 2010 - 1
Meat + Poultry - July 2010 - 2
Meat + Poultry - July 2010 - 3
Meat + Poultry - July 2010 - Contents
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