Food Magazine July 2015 | Page 9

PERFECTING FOOD PROCESSES THROUGH COLLABORATION
Salva says . “ So , I think this is a great resource for large and small customers to perform real-time testing of their own products on the latest equipment .”
Instead of a facility dedicated to one manufacturer ’ s products , Unitherm includes third-party “ partner ” suppliers ’ systems and accessory equipment in a variety of configurations to provide visitors with a true end-to-end examination of various processing options . This equipment could include virtually any design required from input of raw ingredients through to packaging . “ The equipment selection in our solution center encompasses machinery used in combination with our own product line ,” Explains Adam Cowherd , Unitherm Vice President of Sales . “ For example , we may incorporate a Grote slicer at the discharge of the oven . This slicer self-sterilizes and can be used for slicing chicken breasts or pork bellies . We ’ ve also introduced some new technologies , such as hybrid cooking systems with Amtek microwave technology .”
In another example , Unitherm offers a former-batter-breader-fryer line using a continuous system provided
Unitherm ’ s Spiral Ovenn
by Deighton Manufacturing . The system automates the preparation and frying of formed products , such as chicken nuggets and fish patties .
In addition to the equipment , tools for tracking the results are also provided , which is crucial to measuring value and success .
“ I think it is important to be able to actually cook on a piece of equipment using your own products and see what your results are , versus doing a pilot lab or in-house test kitchen where you ’ re trying to replicate the equipment and process in your own facility using the equipment you may happen to
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