A tonne of jelly trifles every hour

A tonne of jelly every hour, produced by the latest installation from Carlisle Process Systems Ltd - going into hundreds and thousands of trifles heading for the shelves of a leading supermarket

A tonne of jelly every hour, that's what one of the latest installations from Carlisle Process Systems Ltd (CPS) is turning out - jelly which the customer uses for the hundreds and thousands of trifles it produces, which end up on the shelves of a leading supermarket.

CPS, which has been producing jelly-making equipment for more than 25 years, alongside its big range of specialist equipment and systems for those companies involved in a whole range of hygienic liquid processing specialties, fought off several rivals for the order from Laurens Patisseries, a top dessert-making company based in Newark, Notts.

It is a company, which, like CPS, has made big strides in recent years.

It began over a decade ago making cakes for a single supermarket chain and is now one of the foremost suppliers of fresh cream cakes and other cream-containing delicacies in the country.

Its trifles are a relatively new line but they are proving to be yet another success.

Laurens engineering executive Ron Chillery is delighted with the CPS installation.

''It is the first time we have used Carlisle but the way the equipment is operating it is unlikely to be the last.

We will definitely look their way again in the future.

The jelly-making plant is working fine; the whole operation, right from day one, has been trouble-free,'' he said.

Not that CPS, which was invited to bid for the order after Laurens' executives had spotted one of its advertisements in a trade magazine, would have expected otherwise.

CPS project engineer and quality manager Mark Hoppe said the jelly-making equipment, which took only a little over three months to commission and build to a bespoke design, had all been skid-mounted for ease of transportation and installation and to ensure that there was minimal on-site disruption on delivery.

''These are some of the benefits of modular construction allied to a lot of pre-testing at our end,'' he said.

''Laurens had come up with a new recipe and it needed prepared jelly which has to go through various processes including pasteurisation, cooling and, of course, the addition of the powders via a funnel system.

And once made, the jelly had to be sent across to holding tanks.

But it was all in a day's work for us.'' Mr Hoppe feels one of the big things which won CPS the order was the years of experience it has built up.

''We have such a wide experience across virtually the complete desserts industry,'' he said.

''We have, after all, been building similar equipment to the Laurens order for upwards of 25 years and this aligned to our in-house manufacturing and project engineering capabilities - handling everything from the first piece of paper to a fully-exploded design - and our record for innovative design, gives us the edge over the competition.

And it paid off in this case with another new customer added to our list.''.

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