The JBT Dry-Fry system delivers controlled amounts of oil to the product after the coating or breading stage. This enables processors to manufacture 'low-fat' or 'lower-fat' options on a wide range of foods, including chicken and poultry, fish fillets, vegetables and reformed products.
The system integrates JBT Tech's Stein Ultra V breading line, the Double D Revoband continuous protein oven and the Frigoscandia Gyrocompact spiral freezer.
Nigel Brunyee, JBT FoodTech's systems manager, says: "What sets this system apart is its ability to provide exactly the required colour and consistency of finished product. This is due to the impingement technology and high-temperature capability of the Revoband continuous protein oven.
"In addition, because there is no pre-frying stage, the oil is much fresher. This provides a much cleaner taste and better texture.
"We also believe that up to a 50% reduction in oil pick-up is the maximum desired, as more than this would be detrimental to the taste.
"There are also considerable cost savings to be made as a results of the reduction in oil usage, meaning less waste and reduced health and safety risks."
Contact: JBT FoodTech