PICK OF THE NEWS


DRY-FRY SYSTEM FOR COATED PRODUCTS G


lobal food processing equipment manufacturer, JBT FoodTech, has developed an integrated in-line Dry-Fry System designed to process coated products with up to a


50 per cent reduction in oil pick-up. The system is able to produce coated products which are


considerably healthier than traditionally fried products, while retaining an excellent taste and appetising appearance. The JBT Dry-Fry System, which has been developed at the


company’s UK Food Technology Centre in Broxburn near Edinburgh, is capable of delivering controlled amounts of oil to the product following the coating or breading stage. This enables processors to manufacture or market ‘low fat’ or


‘lower fat’ options on a wide range of foods, vegetables and re- formed products, while retaining an appetising appearance and maximum flavour. The system integrates three of JBT FoodTech’s equipment


brands – the Stein Ultra V Breading Line, the Double D Revoband Continuous Protein Oven and the Frigoscandia GYRoCOMPACT Spiral Freezer. The system also incorporates an oil spray system which delivers controlled amounts of vegetable oil to the product depending on requirements. The system has a number of key features as Nigel Brunyee, JBT


FoodTech’s systems manager, explains: “What sets this system apart is its ability to provide exactly the required colour and consistency of finished product. This is due to the impingement technology and high temperature capability of the Revoband Continuous Protein Oven, which is unique in the industry. “In addition, because there is no pre-frying stage, the oil is


much fresher. This provides a much cleaner taste and better texture. We also believe that up to a 50 per cent reduction in oil pick-up is the maximum desired, as anything more than this


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would be detrimental to the taste. So there are also considerable cost-savings to be made.” The system, says Brunyee, gives processors excellent


opportunities to introduce new tastes and exotic flavours by using different types of vegetable oils, such as olive oil, or oils flavoured with herbs or spices. No special coatings are required for the Dry-Fry System, but the


coating must be ‘oven bakeable’ such as Japanese crumb. “Flash cooking ensures that the coating is efficiently set,”


continues Brunyee. “Final product colour can also be carefully controlled. The Dry-Fry System is available for tests at its Broxburn-based Food Technology Centre in the UK. n


European Baker Magazine - Digital Digest • www.worldbakers.com 3


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