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» Solutions » Processes » Cooking

Cooking

At JBT, we have long recognized that food processors constantly strive for product differentiation. For fully cooked products, this means that selecting the right process and equipment cannot be done until all product criteria are determined.

Chicken fillet

The best cooking results are achieved only when the characteristics of the end product are objectively quantified.  A thorough understanding of the end product allows processors to better define the raw materials, equipment, operating parameters and the proper sequence of the production process. This is where JBT FoodTech can provide immense value. Armed with the broadest portfolio of industrial continuous cooking equipment, we can provide the process versatility and know how needed to fine tune virtually any industrial cooking process.


MultiPhase™ Cooking

Achieving the best possible end product combined with enhanced throughput and product yield means applying the right heat transfer mechanism sequentially and/or concurrently at just the right time. We named this process MultiPhase™ Cooking. It is a system designed to ensure that the processing line has the right equipment in place to achieve the desired end product results. Here are the key components of the our MultiPhase™ Cooking System.

Frying/Filtration

Our Stein TFF THERMoFIN® thermal fluid fryer is the ultimate conveyorized immersion fryer for producing large volumes of high quality product at the lowest operating cost.  When used in combination with the Stein MX Series MicroMax Centrifugal hot oil filters the system greatly extends the life and quality of the cooking oil, a key ingredient in any fried product.

Oven Cooking/Roating  (Linear & Spiral Convection Ovens)

Our Stein oven line features three (3) models of the industry leading JSO Jet Stream® Linear Impingement Oven and two (2) spiral oven versions, the high capacity GCO GRYRoCOMPACT® Self-Stacking belt spiral oven with vertical reversible airflow and the Stein Twin-Drum structure supported spiral oven with cross belt horizontal airflow.  Our Double D brand features a linear vertical air flow convection oven as well as batch and rack oven models.

Grilling

Our Stein ProGrill® and FormCook line of continuous belt grills are used in conjunction with linear and spiral ovens to deliver desired product attributes, yield and throughput on those food items with specific processing requirements.

Searing and Grill Marking

We developed our Stein Charmarker and Double D Grill Marker to add the flavor and appearance of open flame grilling. 

Steaming

All of our linear and spiral oven models feature a combination of steam and elevated temperature or steam only cooking capabilities.

Surface Pasteurization of Low Moisture Food Products

Our Stein JSP Jet Stream® series of surface pasteurizers combine steam and elevated temperature combinations to effectively reduce surface pathogens without altering the raw like product nature.

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