Ramping up production
ontinuous cooking and chilling systems are being used by ready meal processors to increase production volumes and efficiencies. As food processors around the world increase production and gain access to international markets, they are shifting from conventional batch processing to more advanced and efficient continuous cooking, chilling and freezing systems. To remain competitive and also meet consumers’ broadening preferences, large and small processors are adopting continuous systems of various capacities that can provide higher productivity and dramatically increased yields as well as improved food safety and quality. A wide range of continuous cooking equipment is getting attention, like sousvide cookers, small footprint spiral ovens, continuous grilling systems for searing and bar marking — anything that can further automate this ‘value-added’ market. Each of these eliminates inefficiencies of batch cooking, including manual loading, inconsistent results, double handling and extended cooking times. In South Africa one of the leading domestic processors, Paarman Foods, has incorporated a highly efficient spiral oven into its production facility to facilitate the company’s rapid growth. Paarman, a family-owned food processor based in Cape Town, produces a wide selection of spices, sauces, seasonings, mixes and dressings as well as protein products for retailers. The company also label companies as well as servicing a large domestic food services market. Paarman Foods was founded in the 1980s by Ina Paarman, who was inspired by her Grandma’s homemade recipes when
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manufactures for a select number of private
she was a child. She worked in London
www.preparedfood.com.au
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