A cutting edge test kitchen was equipped in Maastrich to enable processors seeking productivity and quality improvements to conveniently see and test the latest systems for cooking protein, vegetable, and bakery products.
Unitherm Food Systems has inaugurated the kitchen in Netherlands, aiming to address food processing optimization issues concerning European manufacturers.
“This facility demonstrates many of the most efficient technologies for processing foods that many European consumers are looking for today,” said Bartosz Psiuch, director of food processing equipment distributor Alimp (Mysłowice, Poland).
“It creates a highly promising opportunity for large and small processors to try out systems that have never been seen before in Europe and can enable them to better service their markets, whether ready-to-eat, food services or institutional.”
Bartosz Psiuch
Situated within a close proximity of Europe’s capital cities (less that one hour away from Dusseldorf, Brussels, or Cologne), a tour of the Maastricht test kitchen is an easy day trip for most processors located on the continent via train, air, or even automobile.
Designed and operated by Unitherm Food Systems Inc (Bristow, OK, USA), the cooking and chilling systems demonstrated at the Maastricht test kitchen include the latest continuous systems of various capacities that can provide very substantial productivity as well as dramatically increased yields and other benefits for the cooking and pasteurizing of various products.
Micro Spiral Oven
Examples of system capabilities include inline smoking and browning, small footprint “spiral” ovens, and continuous pasteurizing and grilling of vegetables such as onions and peppers. The equipment in the test kitchen is arranged in in-line configurations, so that processors can experience how continuous systems fit and work together.
Test Kitchen Demonstrates Latest Thermal Processing Technologies
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Systems such as the Micro Spiral Oven are affordable for even small businesses and startups, and require only a small footprint. This highly flexible system can be used for producing a wide array of products, ranging from chicken and bacon bits to pies and potatoes. It is also a practical system for replacing outdated impingement ovens and moving from a batch process to a much more consistent and efficient continuous process. The Micro Spiral Oven also meets the EC of perspective on pass-through cooking.
