Browning version
28 Sep 2004
A new technology for browning the top of ready meals is in action at Geest's plant in Milton Keynes.
Rather than using the conventional methods of steam or convection ovens, or long-wave electrical heaters, Geest opted for a system from Protech Food Systems which uses medium-wave infra-red.
Browning has always been something of a necessary evil for ready-meal producers: it's essential for the presentation of the final product, but the machinery needed to achieve it is not energy efficient, takes up valuable factory space, and tends to cook the product rather than just colouring its surface.
Medium-wave IR, provided by carbon infra-red modules, is a more efficient option. The IR produces a very high power density which generates very high temperatures on the surface of the product, driving off water without heating the body of the product. This also means that subsequent chilling can be carried out far more energy-efficiently.
Protech designed and installed a complete oven system, incorporating two 40W carbon IR modules, exhaust modules and a control system from Heraeus Noblelight.
The modules respond almost immediately, so there is no need for lengthy pre-heat times before starting the production line, the company says. They can also be turned off extremely quickly in the event of unexpected line stoppage.
