Meat&Poultry - August 2012 - 39

yield, throughput and food safety, is often achieved through greater control. To that end, many new or upgraded cooking systems reflect advances in control features. JBT FoodTech, Sandusky, Ohio, calls its process MultiPhase Cooking, a system based on applying the right heat transfer mechanisms sequentially at just the right time. Its MultiPhase cooking components include frying, oven cooking (linear and spiral ovens), grilling, char-marking and steaming. According to Ramesh Gunawardena, manager of technology and process development for JBT, recent improvements include tweaks to their new GCO-II-1000 GYRoCOMPACT spiral oven, which features vertical airflow combined with cross-flow to produce side-to-side temperature control for consistent quality across the belt. At Heat and Control, Kozenski cites the enhanced control of the AirForce impingement oven, which features uniform air flow and temperature across the width of the product conveyor, with velocities up to 9,000 FPM. “This allows more product to be run through the oven, and more importantly, it means each product piece is evenly cooked to the same safe core temperature,” he says. Cowherd, too, underscores the importance of effective control achieved through continuous systems like Unitherm’s spiral oven, which allows each product to travel the same path through the cooker at the same speed and experience the same thermal elements. He reports that Unitherm is developing a new breed of ovens called “Smart Ovens” with built-in data tracing technology that monitors and auto-adjusts to time, temperature, airflow and humidity.

Flexibility is a hallmark of today’s cooking systems.
Huisinga also emphasizes the impact of better control. “Smart cooking to maximize yields without human intervention will be very valuable with the continually changing workforce,” he says. At GEA CFS (with US offices in Frisco, Texas), the CookStar multizone oven reflects the guiding principle of understanding and controlling conditions in the cooking zones. “We designed the CFS CookStar so that we can accurately control the temperature, humidity and dewpoint in each

of the zones to be able to cover all the practical applications that we have ever come across. We found that it makes no sense to have complete zone separation,” remarks Dieter Gundt, senior food technologist.

The natural look
Mirroring trends in other meat and poultry product attributes, today’s consumers may want easy-to-prepare foods like fully or partially cooked proteins, but they want something that looks and tastes as close as possible to something they would make at home. Un it he r m h a s r e sponde d to t h at i nterest w it h system s l i ke its F lame Griller, wit h mult iple independently controlled ribbon

Fast • Accurate Dicing!
with CES/Foodlogistik Dicers. • Fresh & Tempered Meat • Poultry • Cheese • Roasting Meat • Sausages • Cold Cuts
Foodlogistik dicers are perfect dicing and portioning of fresh or tempered frozen meat (up to -4º) • MS 84.21 • MS 100.3 • MS 120.4 • MS 84.3 • MS 105.3 • MS 120.5 • MS 100 • MS 120JM

HABLAMOS ESPANOL LLAMAMOS HOY

For more information contact: Don Ballein CES/Foodlogistik U.S.A. • 2128 M So. Grove Ave. Ontario, CA 91761 U.S.A. Tel (909) 947-8511 • Fax (909) 627-0087 Toll Free 1-888-278-0885 dballein@foodlogistik.com

www.foodlogistik.com
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Meat&Poultry - August 2012

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