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Home » cooking

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.


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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.


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Technology Sourcebook

Batch frying system

June 3, 2014
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

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.


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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.
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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.
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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.
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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, Senior Contributing Technical Editor
Wayne Labs
November 8, 2013

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


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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, Senior Contributing Technical Editor
Wayne Labs
November 8, 2013

 

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


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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, Senior Contributing Technical Editor
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.


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Sponsored Content is a special paid section where industry companies provide high quality, objective, non-commercial content around topics of interest to the Food Engineering audience. All Sponsored Content is supplied by the advertising company and any opinions expressed in this article are those of the author and not necessarily reflect the views of Food Engineering or its parent company, BNP Media. Interested in participating in our Sponsored Content section? Contact your local rep!

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  • Close-up of a group of freshly baked stuffed empanadas being transferred onto a conveyor belt.
    Sponsored byDorner

    Smarter Line Design Improves Food Manufacturing Efficiency and Throughput

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    Sponsored byEnSight Solutions

    Redefining Quality: Has the Industry Lost Sight of What Actually Matters?

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    Your Biggest Losses Are Hiding in Data You Already Have

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FE Top100 Food & Beverage Companies hero, gold lettering with black background.

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Promo for the 2027 Plant of the Year Award

Events

September 23, 2026

An In-Depth Look at 2026's Top 100 Food and Beverage Companies

Join Lynn Dornblaser, Client Advisor at Mintel, and Alyse Thompson-Richards, Editor-in-Chief of FOOD ENGINEERING, as they break down the 2026 Top 100 Food and Beverage Companies and discuss the factors affecting this year’s rankings.

September 29, 2026

Food Safety Execution and Your Bottom Line

Explore food safety strategies that strengthen sanitation, risk management, operational efficiency, and compliance across foodservice and facility environments.

View All Submit An Event

Products

Recent Advances in Ready-to-Eat Food Technology

Recent Advances in Ready-to-Eat Food Technology

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September 23 FE Editorial Webinar


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