Meat: still a tradition
Creating added value on meat products is still our main target market. Meat is ideal for grilling-roasting-searing or bar marking. Due to the fat content and even to most an easy “ mayard “ reaction, our technology is perfect to give a nice appearance to your products combined with a nice smell an taste.
Why using Afoheat for industrial grilling-roasting-searing – bar marking your meat:
- Improving the yields in comparison to traditional technologies
- Extremely low gas consumption
- The Afoheat equipment is multifunctional due to the settings of 4 different parameters as speed conveyor, height conveyor, power of the burner and convectional temperature in the oven.
- Continuous production process
- Choose between Infrared and Flame technology, depending on the result requiring.
Some characteristics typical for meat:
- Extremely efficient on steak, burgers, loins, veal,porc, meatballs, sausages,hams,……. ⇒ nice color on 1 or 2 sides in 30-60 seconds without “burning”
- Decreasing weight losses.
- Can be combined with different cooking solutions as steam, hot air, contact, impingement, …..
- Most recommended technology if the cooking process is sous-vide ⇒ seal first, than cook
- Input from raw or cooked meat products , chilled or fozen
- Plain, marinated, injected, tumbled,……..all kind of products can be grilled ⇒ different settings possible
- Extension available for bar marking or grill stripes, in line and continuous.