Baking
Baking, deposit of filling and folding are carried out in one continuous process with the Cabinplant spring roll machine to obtain spring rolls with characteristics and quality as hand-made ones.
Blanching
Blanching of vegetables is carried out to inactivate enzymes. As is the case with all living organisms, vegetables contain various enzymes, which must be inactivated prior to freezing. This is necessary in order to increase the shelf-life of the vegetables, as the enzyme activity continues even though the vegetables are frozen and stored at -25°C. Quick heating followed by cooling will inactivate the enzymes.
As one of the most experienced suppliers of blanchers worldwide, Cabinplant can provide a wide range of solutions to solve all blanching tasks.
Cooking
Cabinplant can provide a number of solutions for gentle and cost-efficient cooking of fish, shellfish, vegetables, etc. Such include belt cooker, rotor cooker, different seafood cookers and an Integrated Thawing, Cooking and Cooling Unit for the processing of tuna or mackerel in one cycle.
Cooling
Cooling after heating ensures quick temperature decrease, which helps prevent unwanted microbiological or organoleptic changes. Cooling is usually effected prior to freezing, but can also be applied if a chilled product is desired. Cabinplant can provide a number of different cooling solutions, both as individual equipment and incorporated in our various blanching, cooking and pasteurizing solutions.
Heat exchange
Cabinplant can provide an instant chilled water unit for easy access to chilled water for coolers, glazing units, etc.
Pasteurizing
Pasteurizing is an important process in many food productions. It ensures that all pathogenic bacteria are killed and that all other microorganisms are reduced in number. As a result, the shelf life can be extended and the organoleptic properties improved. Pasteurizing is carried out at a temperature of 72°C or more.
Cabinplant can provide a number of different solutions.
Thawing
Time in combination with added energy are key factors when the focus is on ensuring that a particular product is controllably thawed. Other factors affecting the process include product type, product size and product usage after thawing. Cabinplant can provide the optimum solution, either with a continuous belt thawing unit (air, spray or submersion) or with a thawing chamber. |
