CONVENIENCE FOOD PROCESSING
Turning your product ideas into reality Ready-to-eat meats are now available as a fresh, frozen, par or fully cooked, slow-cooked, pre-marinated, boneless, bone-in, formed or natural product. DID YOU KNOW?
airflow above and below
T
the belt that is distributed he popularity of these items has grown significantly in the last decade and is fuelled by consumers demanding
convenience - and retail and food outlets ready to provide it. These time-saving alternatives enable home cooks and restaurants to create delicious meals in a fraction of the time. Available in numerous varieties, these products have become the cook's secret to replicating a gourmet home-cooked or restaurant-quality meal in minutes, rather than hours. It is this convenience factor that’s driving the growth of this market. A genuine impingement oven is the industry standard for manufacturers producing par and fully cooked ready-to-eat meats. A true impingement oven will use high-velocity
“The Rotary Dryer Roaster offers manufacturers of meat snacks the perfect roasting technology for a variety of meat snack preparations”
evenly across the width of the belt, and along the length of the oven. This convection-style achieves even temperature
This ready-to-eat meat
Heat and Control offer testing and trials on a range of equipment and can innovatively add value to your ready-toeat meat operations. Visit a test facility for a free
across the belt, which is
demonstration.
snack is packed with many nutrients, protein and good fats. Its low carb and low sugar status makes it keto-friendly which makes it a convenient snack that's catching the attention of
where many impingement ovens fall short. Heat and Control’s AirForce impingement oven can cook
health-conscious consumers. The Rotary Dryer Roaster offers
dramatically faster than other comparable
manufacturers of meat snacks the perfect
ovens through the use of technology that
roasting technology for a variety of meat
quickly and evenly transfers heat across the
snack preparations, such as meat jerky and
full width of the product conveyor.
meat chips. It offers operators complete
It has been proven to deliver faster cooking and greater uniformity than any other impingement oven and can cook your chosen
control to dry or to roast, in a continuous, gentle and sanitary manner. Through high volume convective airflow
meat product to precise specifications thanks
combined with a gentle rotary motion, the
to a patented moisture-controlled heating
RDR ensures all product is uniformly treated
system. This delivers higher yields and,
with heated air. Operators have full control
uniform cooking across the width meaning
over the roasting or drying process variables,
you don’t over-cook the product on one side
enhancing the finished products’ colour,
of the oven.
flavour, and texture.
Meat snacks are also a product in the
This design handles raw product in a
ready-to-eat segment that continues to gain
continuous, high-density manner through
popularity. Old favourites are being reinvented
a unique flighted drum that ensures
by manufacturers that are now targeting
positive motion and its unique drum design
health-conscious consumers with their
facilitates continuous first-in-first-out
marketing. Beef Jerky is one example of a product from this category that is a traditional favourite.
product flow. Independent fans and burners in multiple convection zones provide complete process control which can be tailored to various products. Correct processing, packaging and storage
Impingement ovens are now available through Heat and Control
are vital to the food safety of ready-to-eat meat products and food processors should prioritise quality testing to safeguard both their brand and consumers. Food processors can ensure quality by using modern recipes, consistent processing and by partnering with a quality equipment manufacturer that understands your specific product objectives and ready-to-eat meat processes. •
Heat and Control – www.heatandcontrol.com
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Food Review | June 2020
