Adjustable fan helps processors cope with potato sweet spots
The company said its Double D Continuous Protein Oven now has a “unique impingement system” which can be regulated to account for the variable sugar content of seasonal potatoes. The feature helps ensure that different varieties develop the appropriate colour during the cooking process.
JBT FoodTech said rising demand for ready and frozen meals had led it to expand the capability of the established industrial-scale oven.
“Potatoes are an important component for frozen or ready meals and, as manufacturers develop more convenience food varieties, they need to be able to process potatoes efficiently, without losing their taste, appearance or texture,” said Ian Wallace, sales support and marketing manager at Double D international.
Variable sugar content
He explained that the sugar levels in the vegetables can vary significantly - and this affects its ability to take colour.
“Old potatoes have more sugar and will develop colour more easily than new potatoes,” added Wallace. “By finely adjusting the fan speed we can ensure that each potato is the desired colour, no matter the season.”
The facility means that diced, baked and roasting potatoes can all be treated evenly. The system is also suitable for very thin slices for toppings or Potato Dauphinoise. It is also highly effective when processing jacket potatoes, said the marketing manager.
Wallace said: “During some parts of the season the skins on jacket potatoes are more delicate and need to be treated with extra care to avoid blistering or skin separation. This is another challenge that we’ve been addressing with the oven’s airflow system.”
The company said it is now able to provide a complete in-line potato processing system by integrating the Double D Continuous Protein Oven with its spiral freezer.
