Page 24 - Food and Drink Business Magazine May 2019

SUPPLIER SPOTLIGHT
Cooking in the jet stream
researching the potential for salt and fat reduction in ready meals, soups and sauces using Jet Cook technology.
Initial trials on bechamel and ragu sauce from Sainsbury’s Italian meal range show promising results, with approximately 50 per cent less fat and a significant salt reduction. A taste panel of consumers and professionals recorded a high quality flavour profile.
The next stage is to move on to full scale trials using a specially built DCN Jet Cook system. The project is due to finish in August 2019. From there, a whitepaper will be prepared and the opportunity to bring the improved product to market will be considered.
There is also a number of proposed additional research projects, which will widen the scope to other ready meal sectors such as Chinese and Indian meals.
An award-winning Multi In-line version for high volume and small footprint is ideal for beverages and pet food.
Retro-fits are also available to existing equipment. ✷
Jet Cook can reduce cooking time and preserve the quality of the product.
materials handling industry will benefit the new Yale dealerships. It will provide access to all Yale materials handling equipment, from warehouse needs like pallet trucks and stackers to high capacity container forklifts.
It will also offer comprehensive after-sales service and repair support. All branches include fully equipped workshops, Whiffen says. Adaptalift also has a fleet of mobile field technicians who can complete repairs and upgrades on-site to reduce unit downtime. ✷
DC Norris’ Jet Cook technology is having a big impact on quality and efficiency.
THE high speed cooking method of DC Norris’ Jet Cook technology is solving product quality, consistency and process efficiency challenges for many operators.
DC Norris, alongside its agents FPE, has installed 17 Jet Cook systems in Australia and over 190 worldwide.
The technology has been applied to a large variety of products including pie fillings, soups, curry sauces, conserves and desserts.
A recent installation dramatically reduced the company’s production time, labour and energy, as well as increasing throughput.
Its high value sauces have a meat content above 55 per cent, and using Jet Cook reduced its cook time of three
hours for 100 kilograms to 70 minutes for 300 kilograms.
The rapid cooking process means the nutritional value as well as the particulate integrity of the product was raised to a premium standard.
HEALTHY BENEFITS
As part of a healthy eating initiative, DC Norris joined forces with UK supermarket chain Sainsbury’s for a government funded project
Lifting its range
Hyster-Yale and Adaptalift expand their partnership.
GLOBAL materials handling company Hyster-Yale is expanding its partnership with Adaptalift Group to strengthen its service and supply of Yale equipment in NSW and Victoria.
Hyster-Yale Asia-Pacific managing director Tony Fagg says the deal enhances the companies existing relationship to offer more diverse sales and rental options. It also means a more comprehensive aftermarket customer service.
Adaptalift's general manager – sales, Lindsay Whiffen, says the company’s 38 years in the
24 | Food&Drink business | May 2019 | www.foodanddrinkbusiness.com.au