Combustion technology in the food industry has remained relatively unchanged for nearly 50 years. This is the view of Dave Walton who has developed new technology which produces a gas-fired, high-velocity flame and is being used in the char-grilling, searing, and bar-marking units made by Double D Food Engineering.

The system is based on a technique in which the mechanisms employed when air and gas are mixed result in a variable flame. By increasing thermal input a burner can increase a 200kW system to 500kW across, for example, a 1m length of conveyor belt. "As a result, the belt travels faster and there is more energy focused on the product, thus increasing throughput," says Walton.

In the Double D units a controlled flame char-grills or sears both sides of the products and, states the company, can enhance the taste of cooked meats, chicken, sausages, burgers, and vegetables.

Contact: Double D Food Engineering,

Tel: 01506 857112