The technology can cook root and other vegetable products, such as potato, carrot, taro, beetroot and parsnip chips. With heat capacities ranging from 90 to 272kg per hour.
First launch since merger
tna acquired FOODesign, which makes fryers and cookers, including kettle batch fryers, baking and toasting ovens, and specialty roasting equipment for food processing plants, in May this year. It is based in Oregon, US.
Neil Anderson, group sales manager, FOODesign, told FoodProductionDaily.com thanks to the merger it wants to expand its offering outside of the US.
“We are very excited to announce we have launched our series of batch-pro 12 cookers and fryers internationally,” he said.
“The concept of customisation is becoming increasingly important to manufacturers industry-wide, where companies seek to tailor their production lines to suit their precise product processing and packaging requirements.”
23% of the oil
A batch-pro 12 system allows batch-by-batch cooking of thicker potato slices for higher-quality, crunchier chips.
The cookers incorporate an oil filtration system to remove fine and large particles. During cooking, potato slices take on 23% of the oil, meaning 77% remains after batch frying.
The remaining oil is subsequently filtered out and blended with fresh oil to return levels to 100%.
Anderson added FOODesign is seeing a continued emphasis on integrated systems from a single source that offer a complete production line backed up by support, training and services.
“This helps prevent production line interruptions and improves product flow, as each component within the line will keep pace and communicate effectively with the others,” he said.
“At FOODesign, we have a strong design and engineering background and, together with tna’s industry expertise, we have the ability to pioneer new systems and bring a complete series of manufacturing products to customers across the globe.”