New gas-fired burner technology

- Last updated on GMT

Related tags: Food, Conveyor belt

Combustion technology in the food industry has remained relatively unchanged for nearly 50 years. This is the view of Dave Walton who has developed...

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

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