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a flavor that is often lost when the original recipe is reproduced on an industrial scale that determines the success or failure of the product on the shelves of supermarkets.
Often, the food industry is a step behind in terms of process technology to develop new foods.
The R & D departments of companies working with pots, pans and 'mixers' to develop the perfect recipe for a new dish.
Later when this recipe is trying to produce industrial scale failure occurs: with current technology to process, it is possible to observe the cooking times of the original recipe in most cases.
A simple example: fry 150 gr.
onion in a pan at home it takes about 14 minutes.
Fry 1000 Kg (1 ton) of onion in an industrial reactor takes longer than 2 hours and the product resulting product is far from 'home', cooked on a small scale.
Organoleptic properties, color, texture and flavor are completely different.
The main reason is the difference in cooking times and easily understand if we use another example on a smaller scale, suppose we 2kg of onions frying at home.
Logic tells us that we must use a larger pan of larger diameter, but as we have no (no technology), we decided to use a pot (an industrial reactor).
The result is that instead of 14 minutes, it will take less than an hour (more than 2 hours for industrial): We are increasing the volume of product to be cooked without increasing the heat exchange area, ie the container base .
Fry onions in a ton of industrial reactor in 14 minutes is simply impossible and you respect the times, the taste of cooked product can not be the same.
This is why many traditional recipes that are simply impossible to produce on an industrial scale with current technology.
The new technology of sensations.
The new device Spiratube HRS , named for t-sensation , keeps the cooking times of the original recipes regardless of the volume of product to be treated.
This results in a direct and immediate impact on the traditional recipe is applicable to the industrial kitchen, simply scaling the amount of product to cook, no increase in cooking time.
The machine is manufactured in volumes of 40, 100, 400 and 1000 liters, can work in both batch and continuous and in all cases the cooking times may be adjusted to comply with all the flavor 'home' of the plate.
This device could replace the numerous and diverse in plant machinery, industrial production of ready meals, ready meals, catering companies and pilot plants due to its versatility: it can fry, bake, cook, defrost, crystallization, freeze, and even frying Cook under pressure to 3 bar, works with liquids and solids (in chunks of up to 10 cm in size).
Also stirring and the product automatically turns fully adjustable speed.
There are already several companies and universities that are interested in this new technology by its results, noticeable on the palate, by saving time and energy costs of production, and the competitive advantage that results from using a technology light years currently used in most of the food industry.
This machine was created as a totally new concept from a totally different perspective of the problem.
The idea of how much-more-big-best to solve the problems of industrial productivity is simply wrong and this team is the proof.
The world of cooking has the opportunity to recover the traditional recipe for this new technology facilitates compliance with the steps, timing and ingredients from original recipes with a cost to everyone.
The kitchen of our communities (schools, canteens, hospitals, etc.) Commercial catering and will thus be healthier, safer and higher quality.
Source: Agencias
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