Volume 1, 2004 Issue 20
Hot Off The Grill!
Add the value of "just-grilled"
appearance and taste to your
poultry, meats, seafood and
vegetables using our versatile
Consumers are hungry for
prepared foods with authentic
barbecue flavors and textures,
and our continuous Rotary
Brander delivers a genuine
char-grilled finish with
outstanding visual appeal.
units to brand
one or both
sides of foods,
Choose from single and
two-sided branders, and create
the markings that are just right
for your product using parallel
grill marks or customized
diamond and other
height is easily adjustable
for different product
heights, and if branding
is not required, the
branding wheel can be
raised completely clear of
the product. For products of
irregular thickness, the floating
ring option follows the natural
contours of each piece to
achieve uniform branding.
Our Rotary Brander includes a
variable speed conveyor, belt
rinse system for easier clean-up,
and self-contained combustion
and control systems. Operating
and combustion controls are fully
pre-piped and wired to reduce
installation time and costs.
Remote control panels, as well
as roll-away units on casters for
more production flexibility, are
available to suit your particular
And if branding alone doesn't
provide the exact product look
you want, we also offer a
This system not only brands,
but uses open flames to sear
the surface, peaks and edges
of product to further develop
Heat and Control branders and
searers for value-added products
are available for evaluation and
testing at our Technical Centers.
Contact us for more information
and a demonstration running
Easy Energy Savings
Energy-saving solutions from Heat and Control will reduce
the skyrocketing energy costs that are cutting into your
bottom line. Imagine reducing your energy bill by 10% to
12% next year. Quite a large number! Now think of how
large that number would be in 20 years. We've termed
these great energy saving ideas as "low hanging fruit"
because the savings they generate are real "easy pickin's".
Whether you order them as part of a new processing
system, or as an addition to your existing line, fuel
savings are guaranteed.
Mounted over the stack of
almost any heat exchanger
or firebox, the Booster
Heater uses normally wasted
exhaust gases to preheat cooking oil
in your fryer. Without increasing heat exchanger fuel usage, a Booster Heater
can increase finished product output up to 13%. When extra
production is not needed, it can reduce fuel usage up to 11.7%.
Increased production and reduced fuel usage represent bigger
profits for you at the end of the year.
AirSweep Water Removal
Our AirSweep® system combines vacuum and the blow-off force of our
Air Knife to quickly remove surface water and scraps from just-washed
potato slices, vegetables and other products before frying. Drier and
cleaner products require less energy to cook.
With potato slices, for example, AirSweep
cuts fryer fuel usage up to 8% compared
to using only an Air Knife.
Heat Recovery System
Convert normally wasted fryer exhaust
heat into energy for heating your
building or other plant processes. Heat Recovery Systems can
continuously transfer heat to water in a recirculation system to
heat a building, or to a storage system to provide hot water for
equipment cleaning or product blanching and washing. Hot water
can also be circulated to a fluid-to-gas heat exchanger to supply
hot air to product dryers.
Mike-sell's Peels For Profit
Mike-sell's Potato Chip Co. in Dayton, OH
processes over 55 million pounds of potatoes
per year. At that rate, peeler performance is a
critical factor in controlling operating costs.
Twin VersaPeels supply potatoes to
fryer lines producing over 5,000 lbs/hr
of finished chips. Potatoes enter and
leave VersaPeel in a smooth, tangential
motion to minimize bruising.
Seeking to reduce potato yield loss and
maintenance costs, Mike-sell's replaced its three
continuous peelers with two new Heat and
Control VersaPeel® batch peelers. The results
are better than expected!
With VersaPeel, Mike-sell's has increased finished chip
production by 5-6% with no jump in potato usage!
When operating at its existing production rate, the
company uses 6-8% fewer pounds of potatoes. More
efficient peeling has also improved finished chip quality,
and lowered costs for maintenance.
"Peeled potatoes have a better overall
appearance and there's less waste"
"Our potatoes now have a smooth finish and there are
almost no cuts or fines. In fact," he explains, "with less
scrap generated by slicing the smoother, rounder
potatoes, fewer chip fragments are packaged. Overall
breakage in finished bags of chips is down by at least
5% with a noticeable improvement in bag fill," he notes.
Peeled potatoes have a polished surface to reduce scrap
build-up in downstream equipment. A pump and flume
system transfers potatoes to the VersaPeels for clean
operation and minimal use of floor space.
"Most of our savings have come because we no longer
need to over-peel," says Johnson. "With our old
continuous peelers, we had to over-peel each potato to
get the peel quality we wanted. In fact, we had reached
a point of double peeling using a final brush-only
machine to polish and minimize the damage done
in the first peeler operation."
Johnson notes that the return-on-investment is strong
and savings improve proportionately as more
production is required to cover sales demands.
"My only regret is that we had not found this technology
10 years ago, as the benefits in quality and related costs
savings are excellent advantages to our business,"
FastBack Seasoning Revolution
More uniform coverage,
using less seasoning,
with less product
breakage, from less
Our new Revolution™ Seasoning System delivers all the advantages
of proven FastBack seasoning technology in a space-saving design
with an affordable price.
More uniform coverage, less seasoning usage, and reduced product breakage
are trademarks of FastBack's superior seasoning performance. With the new
Revolution seasoner, a patented drum arrangement also provides a more
economical and compact configuration that takes up less of your valuable
Quickly exchange the Revolution
drum for a clean one without using
tools. Prevents cross contamination
and allows cleaning outside the
The built-in Revolution drum, which actually connects to the discharge end
of the conveyor pan, shortens the overall length and height of the system.
The quick-change drum can be easily removed by hand with a single clamp,
allowing a clean drum to be installed in minutes and the used one to be
cleaned off line and away from the product area.
And don't forget the gentle horizontal motion of the FastBack® conveyor
itself. Generating less product breakage and seasoning shakeoff than
vibratory conveyors, less seasoning build-up in the pan, and quiet
operation near 70 dBA with product, the Revolution Seasoning
System is the ideal solution for packaging-style
Fries It Right!
Replacing two direct-heated fryers with
Heat and Control fryers cuts costs,
improves seafood production & quality.
When it came time to replace their two direct-fired
fryers, Fishery Products Inc. considered the exceptional
performance of their existing packaging equipment in
awarding the order to Heat and Control.
"Heat and Control's Breaded Products Fryer (BPF) appealed
to us for several reasons," explains Jonathan Arena, Operations
Director at the Danvers, Massachusetts facility. "Those benefits, along
with the exemplary operation and servicing of our Ishida weighers and
tray filling systems, are a big reason why we selected Heat and Control as
a supplier for the fryers."
Battered, breaded, and fried seafood delicacies represent much of
the company's production. The BPF met all their objectives for the
new fryers, plus it offered many additional advantages over competitive
The Coil-Type Heat Exchangers (CTHX) provide the indirect heating
they wanted without the additional cost, plumbing and maintenance
of a thermal fluid boiler system. The CTHX also responds much
faster to changes in product load and temperature, improving
product quality and throughput. Unlike thermal fluid systems, the
BPF improves sanitation by eliminating the need for heat transfer fins
in the fryer, and utility costs are lower as well due to a more efficient
"With our new fryers," Arena reports, "throughput has increased, oil life
has been extended and oil usage reduced, cleaning is easier because the
two-stage filter system has reduced accumulated crumbs, and product quality
is better and more consistent."
"And the sales and service support for the fryers has been very
responsive" according to Arena. "Our relationship with
Heat and Control has strengthened and will continue to grow."
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