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Food Processing News
News Release from: Fulton Boiler Works | Subject: Lyons Seafoods
Edited by the Processingtalk Editorial
Team on 13 May 2008
Fulton steam boilers cut seafood cooking
time
Lyons Seafoods specialises in supplying the leading UK supermarkets and food service groups with raw, freshly cooked, chilled, and frozen prawns and other speciality seafoods
As part of a GBP3.5M expansion programme that has included the commissioning of a second processing line, the Warminster-based company has installed a fully packaged plant room from Fulton Boiler Works The plant room, which contains two dual-fuel RBC1250 boilers plus ancillary equipment, was manufactured at the Fulton headquarters in Bristol and delivered to site as three modular skid mounted packages - one for each of the RBC1250 boilers and one for the ancillary equipment
This article was originally published on Processingtalk on 29 Apr 2003 at 8.00am (UK)
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The skids were then mounted onto a prepared concrete base, connected to site services and covered with a Quinshield composite housing.
Commenting for Lyons Seafoods, chief engineer Jim King says: "During the specification process we approached a number of boiler manufacturers but found Fulton to be very knowledgeable and professional in the way they reacted to our requests and questions.
The new processing and packaging line has improved the cooking process at Lyons and changed the way we operate.
It will give us a competitive edge in an industry that is used to supplying frozen or defrosted products", explains Jim: "Unlike most of our competitors, our aim is to supply customers with freshly cooked and chilled products, rather than frozen".
Unlike their old processing line, which used thermal fluid boilers to supply hot water via heat exchangers, the new system will use steam from the Fulton plant room for the thawing and cooking process, as well as for CIP services and hand washing.
Firstly, for thawing the raw product, water is heated to 40 degrees centigrade using the steam.
The cooking process then uses steam injected into circulating water via a fine mesh food-grade filter, to provide a consistent temperature that can be accurately controlled to within 0.3C.
This accuracy couldn't be achieved with the original thermal fluid boilers due to the volume of water circulating in the system; and the reaction time of the thermal fluids through the heat exchanger.
Following the completion of the final phase of the expansion programme, the old thermal fluid system will be de-commissioned and the two RBC1250 boilers, operating 24 hours a day, seven days a week, will supply steam for both cooking lines.
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