Not all food processes are equal. Each process has its own challenges in terms of space, duration and environment (steam, submersion in water or oil).
The risks to public health place the food processing industry firmly under the public spotlight. The effects of getting the cooking and freezing processes wrong can be disastrous for your business, as well as your customers!
The Datapaq® Food Tracker® System comprises of Insight™ software, a data logger, selection of protective thermal barriers and thermocouples, and offers an accurate and reliable means of measuring product and environmental temperatures, an essential requirement for HACCP data analysis and regulations and process validation.
The food industry is subject to very tight controls and a decrease of only one or two degrees can significantly affect product quality.
The Food Tracker System can include enhancements, such as humidity measurement, food tray and thermocouple jig, as well as the TM21 Radio Telemetry System for real time temperature monitoring.
The most frequent food processing applications for Datapaq temperature profiling systems include:
- Poultry Processing
- Meat Processing
- Seafood Processing
- Baking
- Pasteurization & Sterilization
- Other Food Processing
Poultry Processing
Datapaq systems are used in cooking, chilling and freezing chicken and poultry products, including whole birds or portions used in ready to eat meals, in the following applications:
- Roasting/baking/steaming in stationary or rotating “DD” batch ovens
- Roasting/baking/steaming in linear mesh belt conveyor ovens
- Roasting/baking/steaming in Spiral Ovens
- Deep fat frying of small portion poultry products, such as chicken nuggets
Meat Processing
Datapaq thermal profiling systems can be used in salami, bologna, sausage and ham processing for cooking, curing, smoking and chilling ready to eat meat products and can provide exact process temperature verification of the following:
- Large batch smoke houses with either forced convection or brine chilling
- Roasting/baking/steaming in stationary or rotating “DD” batch ovens
- Roasting/baking/steaming in continuous conveyor ovens combining water or brine chill
- Steam cooking in batch submersible water bath
- Roasting/steaming in stationary or rotating “DD” batch ovens
- Roasting/steaming in linear mesh belt conveyor ovens
- Roasting/steaming in spiral ovens
- Pasteurization of beef carcasses as part of the slaughter/butchery process in rapid steam injection pasteurization lines
Seafood Processing
With a Datapaq Systems you can monitor:
- Cooking, blanching, chilling and freezing of fish, shellfish and processed products
- Roasting/baking/steaming in linear mesh
- Belt conveyor ovens
- Roasting/baking/steaming in spiral ovens
- Deep fat frying of small portion products such as fish sticks
- Blanching and cooking of shellfish, such as prawns, in batch or traveling water baths
Baking
Temperature profiling systems are used in commercial baking of the following products:
- Bread products from loaves to smaller rolls and pizza dough
- Confectionary products, such as biscuits, crackers, pastries, cakes and tarts in linear continuous conveyor ovens or static batch ovens
Pasteurization and Sterilization
To improve the safety and quality of food products and extend their shelf life, you can use Datapaq systems for monitoring in the following processes:
- Pasteurization and sterilization of filled beer bottles, as well as beverages in conveyorized raining hot water and steam pasteurization lines
- Retort sterilization of food products packaged in pouches, glass jars or cans
Other Food Processing
Temperature profiling systems can provide crucial temperature data of pasta and rice during the cooking and drying cycles in batch or conveyorised ovens, as well as drying pasta in continuous conveyor. These systems can monitor pasteurization, drying and roasting of nuts in stationary or rotating batch ovens, as well as linear continuous conveyor ovens.
With a Datapaq system, you can verify temperatures during blanching, steaming, frying, roasting, searing, chilling and freezing of vegetables for ready-to-eat food products in various processes, such as:
- Steam cooking in linear or spiral continuous conveyor ovens
- Blanching and cooking in batch kettle drums
- Roasting and steaming in stationary or rotating batch ovens
Johan de Villiers
R&C Instrumentation
Tel. +27 11 608 1551
info@randci.co.za
www.randci.co.za
