Articles Tagged with ''cooking''

Technology Sourcebook

Pan/dough probe

A fixed position, dough interface/core temperature measuring device, the Reading Pan+Dough probe is always at a fixed penetration depth to yield measurements at the same reference point, from 1 batch to the next. 


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Technology Sourcebook

Reduced-emission fryer

The JBT reduced-emission Stein TFF-V THERMoFIN fryer has a hygienic, open-frame structure; an integrated exhaust scrubber reduces oil mist and particulate matter in the fryer exhaust.


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Technology Sourcebook

Pellet fryer

The PPM star wheel pellet fryer is available in 3 sizes, with outputs from 220 to 1,200 lbs./hr.; the smallest model contains 23 gal. for a capacity up to 330 lbs./hr.


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Technology Sourcebook

Batch frying system

Built for a variety of food products including chips, tacos and chimichangas, the FOODesign batch frying system has fuel-efficient combustion systems that ensure heat transfer without degradation of the cooking medium.


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Technology Sourcebook

Fluid-heated fryer

Used for frying coated and uncoated poultry, meat, seafood, vegetables and other prepared foods and snack products, the Heat and Control MasterTherm thermal fluid-heated fryer has a U-tube heat exchanger that heats cooking oil throughout the unit.


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Technology Sourcebook

Cook/cool vessels

Used for preparing soups, sauces and mashed potatoes, Terlet bottom-driven cook/cool vessels have a motor placed below the product that eliminates the risk of oil or grease contamination.
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Technology Sourcebook

Cooker-cooler

Designed to cook, cool and blend food products all in the same vessel, the Chester-Jensen Model 70N cooker-cooler offers a heat exchange surface/volume ratio for thorough product cooking and cooling.
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Food Engineering's Food Automation & Manufacturing Conference and Expo 2015

Images from Food Engineering's Food Automation & Manufacturing Conference and Expo in Clearwater Beach, Florida, April 12-15, 2015. The event brought food and beverage processors and suppliers together to gain valuable information on the latest trends and technologies in manufacturing, automation, sustainability and food safety.

Podcasts

Burns & McDonnell project manager RJ Hope and senior project engineer Justin Hamilton discuss the distinctions between Food Safety and Food Defense as well as the implications for food manufacturers of the Food Safety Modernization Act.
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Food Engineering

Food Engineering May 2015 Cover

2015 May

The May 2015 issue of Food Engineering explores effective tools for hitting manufacturing targets. Also, read how processors are looking for faster ways to detect harmful pathogens in food and beverages without sacrificing accuracy or reliability.

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Plant Facility/Site Issues

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THE FOOD ENGINEERING STORE

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Food Authentication Using Bioorganic Molecules

This text provides critical tools and data needed to augment routine food analysis and enhance food safety by aiding in the detection of counterfeit, and potentially deleterious, foods.

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