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Food Processing News
News Release from: Key Technology | Subject: Turbo-Flo Steam blancher
Edited by the Processingtalk Editorial
Team on 14 July 2005
Maximising the flexibility of a steam
blancher
Key Technology introduces its most versatile Turbo-Flo Steam blancher/pasteuriser, featuring an optional new control system, which can be integrated with plant networks
Key Technology introduces its most versatile Turbo-Flo Steam blancher/pasteuriser Featuring an optional new control system, which can be integrated with plant networks, and an optional new belt-speed controller, which can be adjusted to change cook time on the fly, the Key Turbo-Flo maximises production flexibility
This article was originally published on Processingtalk on 20 Jul 2004 at 8.00am (UK)
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Ideal for high-changeover environments, Turbo-Flo reduces the downtime associated with changeovers, offers a more accurate set-up to improve product quality, and eases operation.
With superior data acquisition and process control now possible, Turbo-Flo offers greater assurance of food safety and food quality for blanching and pasteurising applications.
Turbo-Flo features a Universal Digital Controller (UDC) that controls belt speed, cooking temperature, and other critical machine parameters.
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An on-board PLC translates that data into digital signals that can be easily integrated with plant networks.
By providing inputs and outputs to the Turbo-Flo PLC, Key enables processors to gain remote access to machine controls and real-time production information, which facilitate data acquisition and process control.
Critical machine parameters such as retention time (a function of belt speed) and cooking temperature can now be pre-programmed in a recipe database and downloaded for each specific product.
Built-in intelligence allows Turbo-Flo to self-teach by "remembering" the parameters previously used for identical products and fine-tuning pre-programmed settings to optimise parameters for changing conditions.
Turbo-Flo reduces operator decision-making through the use of automation and eliminates the need for manual machine adjustments.
Compared to conventional water blanching systems, Turbo-Flo steam blancher/pasteuriser reduces energy consumption and waste, requires less floor space, processes products up to 60 percent faster, and improves product quality.
Food science testifies to the increased nutritional value of steam-blanched products as well as lower losses of solids and improved brightness, texture, and flavor compared to water-blanched products.
The Turbo-Flo patented convection heating dynamics transfer heat more efficiently.
A fully enclosed and insulated blancher chamber with hydrostatic water seal eliminates evaporation, the primary cause of efficiency loss in steam blanchers.
The energy circulation system features a fan-driven steam path, which penetrates the product mass evenly to ensure thorough blanching.
Even cooking temperatures deliver consistent product quality and appearance.
Turbo-Flo can process up to 30,000 pounds per hour in a 4-foot by 20-foot zone, creating only 30 gallons per hour of wastewater compared to water blanchers, which typically produce up to 300 gallons per hour.
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