Items Tagged with 'cooking'


Technology Sourcebook

Band tracking system

The Ashworth ActiveTrack baking band tracking system employs high-temperature, self-cleaning, non-contact sensors to collect and analyze oven band speed and position data to make bidirectional adjustments to track an oven band to within +/- 1/8 in.

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Technology Sourcebook

Post-baking dryers

Radio Frequency Co. Macrowave post-baking dryers eliminate final drying from the last third of an oven line; the radio frequency energy preferentially heats and dries the moist areas of cookies, crackers and snack foods to control moisture and color.

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Technology Sourcebook

Cooking vessel

The Glass WOK bowl-shaped cooking vessel features a 400L volume and 11.84-sq.-ft. available heating surface for frying, cooking, warming, stewing, searing, steaming, poaching, boiling, braising, blanching, mixing and cooling.

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Technology Sourcebook

Popcorn processor

Standing 4 x 4 x 8 ft., the PPM Star Wheel popcorn processor delivers up to 500 lb./hr. of continuous output; it holds a maximum of 37 gal. of cooking oil.

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Technology Sourcebook

Impingement oven

The Heat and Control AirForce impingement oven uniformly cooks each piece of product to the same core temperature across the full conveyor width.

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Technology Sourcebook

Direct-fired fryers

FOODesign immerso-cook 16 direct-fired fryers have a belt feed system that can be customized for a range of foods including chips, snacks, prepared foods, meat, poultry, seafood and battered and breaded products.

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Technology Sourcebook


The Heat and Control 90-in. Micro breader applies all styles of pre-dust, crumb and flake coatings to poultry, meat, vegetables and other foods; top coverage and breading bed density are independently adjustable.

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Technology Sourcebook

Spiral oven

Available in single- and twin-drum models, the Heat and Control CEO color-enhancing spiral oven combines controlled browning of both sides of products with high-volume cooking.

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IPPE 2015

The 2015 International Production and Processing Expo (IPPE) was held in Atlanta at the Georgia World Congress Center, Jan. 27-29. More than 30,000 poultry, meat and feed industry representatives attended the event to interact with the 1,288 exhibitors on the show floor that covered more than 490,000 net square feet. At the show exhibitors demonstrated innovations in equipment, supplies and services utilized by firm in the production and processing of meat, poultry, eggs and feed products.


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 March 2015 cover

2015 March

In this March 2015 issue of Food Engineering, we explore how a surprise FDA audit could be serious if you're not recording key data.

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Plant Facility/Site Issues

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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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