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Articles Tagged with ''cooking''

Technology Sourcebook

Reduced-emission fryer

June 3, 2014

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.

Technology Sourcebook

Pellet fryer

June 3, 2014

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.

Technology Sourcebook

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.

Technology Sourcebook

Fluid-heated fryer

June 3, 2014

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.

Technology Sourcebook

Evaporative cooling retorts

April 7, 2014

Allpax evaporative cooling retorts process up to 3,200-lb. batches or 50- to 800-gal. kettles of raw product.

Technology Sourcebook

Cook/cool vessels

February 7, 2014

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.

Technology Sourcebook

Cooker-cooler

November 8, 2013

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.

Sustainable Plant of the Year

Plumrose Council Bluffs: Lean, mean and fully automated

Automating an entire raw meat cooking and packaging plant saves water, cuts energy usage and gets the product perfect the first time—without rework.

Wayne Labs

November 8, 2013

The facility was not only constructed with sustainability in mind, but sustainability can be found everywhere you look.

Field Reports

Pasta and potatoes, presto!

New rotary continuous cooking and cooling system processes more than 3,000 lbs. of pasta and potatoes per hour.

Wayne Labs

November 8, 2013

Wedges and slices presented challenges for traditional cooking and cooling methods.

TECH FLASH

Cooking and cooling: A practical approach to energy savings

Many processes cool the cooked product in one fell swoop; adding a stage between can save energy and water.

Wayne Labs

August 28, 2013

A mid-process quench cycle with ambient-temperature tap water can capture much of the product’s heat before it enters the primary cool zone.

Campbell’s Terminates Exec Over Alleged Disparaging Comments

PepsiCo to Close Two Florida Facilities

Alternative Protein in 2025: Key Trends and Technologies

Events

June 17, 2025

Refrigerated & Frozen Foods’ State of the Cold Chain

On Demand Kelley Rodriguez, Editor in Chief of Refrigerated & Frozen Foods, will be joined in this 60-minute webinar by industry experts to help unpack the latest research.

July 23, 2025

Decarbonizing Process Heat: What You Should Know and Next Steps

On Demand Driven by climate goals, business risk, client interest, and resilience considerations, food and beverage companies are increasingly turning their attention to decarbonizing their production processes.

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