JBT FoodTech Develops ‘Controlled Fat’ Dry-Fry System
Global food processing equipment manufacturer, JBT FoodTech, has developed an integrated in-line Dry-Fry System (Patent Pending) 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, including chicken and poultry, fish fillets, 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 VTM 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.
