Cooking kettles and boilers are intended for thermal (heat) treatment of liquid products in various segments of the food industry. They mostly serve to boil, cook and stew raw products and ingredients. They are used in both large industrial facilities and small enterprises (such as hotels, restaurants, and canteen kitchens). Furthermore, they can be used for experimenting and producing recipes for dishes in liquid form such as: soups, sauces, broths, jams, hot drinks, etc. Cooking under the conditions of a vacuum can significantly improve the efficiency of condensation and evaporation, they are also able to operate at a lower temperature than atmospheric cookers, thus preventing the formation of carcinogens. This method of heat treatment improves the food quality and can help eliminate most of the harmful bacteria as well as other microorganisms, meanwhile preserving the organoleptic properties of the product.
There are 132 products.
RotaTherm Direct Steam Injection Continuous Cooking
Food packaging plays an important role in protecting and delaying chemical, physical, and biological deterioration. In this way, even simple packaging (such as glass, metal, plastics, and paper) can extend product shelf-life, improve quality and safety, reduce food waste, and promote widespread availability.
In a consumer study carried out by EUFIC, we investigated the understanding of processed foods among participants from the UK. This Q&A summarises the topics explored in the study.
Whereas vegan food, local ingredients, build-your-own dishes, and snack-sized bites were still very much a thing, lockdown cravings also included a lot of comfort food, like mac and cheese, burgers, and noodles, and desserts. Consumers also cooked more home meals, a trend which restaurants inserted themselves into by selling meal kits and family packs. So what can we expect this year? Here are 5 trends that are sure to start popping up on plates (or in delivery bags) in 2021