PROCESSING SOLUTIONS
Rotary Dryer Roaster for nuts and meat snacks The quality of the final product is key to the success of Heat and Control’s Rotary Dryer Roaster. Food & Beverage Industry News explains.
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he latest innovation in roasting technology from Heat and Control, the Rotary Dryer Roaster (RDR), will provide snack and prepared food operators with an end-to-end solution for the dry roasting of nut, seed and dry meat products like beef jerky. The RDR multizone convection dryer/roaster system uses the technological advances in dry roasting so food processors can continuously process high volumes of foods. “This latest addition to Heat and Control’s catalogue reinforces our strength in thermal food processing technology and provides snack and meat manufacturers with even more options, as well as confidence, that they can consistently produce high-quality product,” said Jim Strang, CEO for Heat and Control International. “We have been offering the latest technology and the highest quality equipment since 1950, and the Rotary Dryer Roaster is the latest example of our continued commitment to develop solutions that empower our customers,” said Strang.
RDR for nuts The RDR advances Heat and Control’s snack line capability, enabling food manufacturers to take advantage of the cost saving benefits a single source supplier can offer with a solution for seasoned and coated nut snacks, including frying, dryer/roasting, seasoning, coating, conveying, weighing, packaging, case packing, inspection, and controls. The RDR gives operators control to dry or to roast in a continuous, gentle, and sanitary manner with optimal quality and uniform results. “The RDR provides high volume convective airflow combined with gentle rotary motion that ensures that all product is uniformly treated with heated air. Operators have full control over the roasting or drying process variables, enhancing the finished products’ colour, flavour, and texture,” said Greg Pyne, Heat and Control sales manager, Australia. “While this is new equipment for the industry, processors see the potential,” explained Pyne. “They recognise the benefits of the continuous process, the The RDR is suitable for such products as beef jerky.
28 Food&Beverage Industry News | September 2019 | www.foodmag.com.au
consistency and repeatability of the process, and the savings resulting from reduced labour and floor space requirements.” Unlike static rack ovens, as product is gently tumbled in the RDR, heated air circulates through the product bed to facilitate uniform drying/moisture removal or roasting. The design handles the raw product in a continuous, high-density manner through a unique flighted drum that ensures positive motion. Features include a drum design that facilitates continuous firstin-first-out product flow and independent fans and burners in multiple convection zones, which provide complete process control that can be tailored to various products. An externally mounted drum drive design provides access for internal clean-in-place piping and nozzles which provides for automated thorough cleaning.
RDR for meat products Along with nut products, the RDR is also suitable for applications such as the drying of meats and poultry to create jerky and meat chips, as well as drying pet products to create food and treats. While Australia has yet to see the same levels of growth as other markets for natural/protein based snacks, consumers are looking for different food options, with demand for jerky on the rise. According to intelligence agency Mintel, the UK and US have achieved 50 per cent growth in the jerky market from 2011 through to 2016. Australia is poised to follow suite for similar growth, with a wave of niche, start-up operators entering the market. Australia is also home to the fourth largest paleo-market in the world. Jerky snacks are rich in protein, and are becoming more readily available in retail outlets and
The RDR facilitates uniform drying/ moisture removal or roasting.
online as a substitute for cooked meats. Different product flavours, such as chili and lime, teriyaki or smoky chorizo, are also attracting consumers into seeking jerky as a protein rich option when its snack time. Globally, the meat snack market was worth $6.4 billion in 2017, and is estimated to exceed $29.5 billion by 2025, according to PR Newswire. The growing middle class across Asia are seeking more premium meat-based snacks that are sold in accessible locations for time-poor customers. As the Australian beef market has a reputation in Asia for being a high-quality product, there is demand for the export of Australian beef jerky products, providing manufacturers the opportunity to grow their business internationally. One of the biggest issues in jerky production is lack of efficiency in the drying process, due to the amount of time it can take to dry the product with consistent taste and quality. Food processors can expand their portfolio to capitalise on new opportunities because the RDR gives operators control to dry or to roast product in a continuous, gentle, and sanitary manner with optimal quality and uniform results. F
