Cooking sausages to look like they've been prepared in the frying pan at home is something that Double D Food Engineering knows all about.
"Some manufacturers deep fry sausages," says Ian Burns, Double D's product development engineer. "However, the finished product can be sausages that look like they've been painted with some sort of fake tan -- it looks really unnatural! We've worked extremely hard with our cookers so that sausages look like they've been traditionally cooked in the old-fashioned way."
This is achieved using Double D's Revoband travelling cooker which was developed specifically for the further processing of meat and poultry products. It has an air flow system which gives dedicated control over both top and bottom heat, and also fan speed, providing an even and consistently cooked product.
The Revoband cooker also has a menu driven, touch screen programmable logic controller, which can be sited remotely from the cooker and password protected for added security. This allows all the parameters of every cook to be programmed in, for every batch on every shift.
"The cooker has been proved to substantially increase productivity while being extremely versatile and gives excellent results on everything from sliced bacon, to quiche, chicken portions and sausages," says Burns.
An automatic clean-in-place (CIP) system is also provided.
At the company's recently expanded test facilities near Edinburgh potential users can try out the MPC II controller, exclusively developed by Double D for use with its range of Revair steam cookers and Revorack multi-purpose cookers.
Contact: Double D Food Engineering,
Tel: 01506 857112