Chargrilling and searing retains the vegetables' bite

Retaining the bite quality of vegetables is crucial when it comes to further processing, says Double D Food Engineering, which is developing high powered burners for its Revoband chargrilling, searing and bar marking units.

"Manufacturers of pizza toppings, sandwich fillings and ready meals need vegetables that haven't dried out and have retained their strength," says Ian Burns, Double D's product development engineer.

"Compared to roasting, chargrilling or searing is only an 80% cook, so the moisture and bite quality is retained. But the unit gives excellent results on a wide range of products. Customers experiment at our test kitchen with everything from cooked meats, chicken portions, sausages, burgers, bacon and even fruit."

Over the years, Double D has significantly enhanced the burner power on its chargrilling, searing and bar marking units and each burner, which uses novel combustion technology, can easily produce 250kW of power with the capacity to produce much more depending on the required capacity and throughput. The result, according to Burns, is higher throughput and more yield.

Contact: Double D Food Engineering,

Tel: 01875 615007