Closed type dry cooking machine; Allows you to process cottage cheese placed in a circular boiler using steam circulating around the boiler. Open steam dryers are used for large capacities of over 100 kg / charge. The curd is restored with the help of 2 spirals. Thanks, a couple; provided inside the machine and around the outer walls; cheese is prepared as desired. As with most foods, dry foods should be carefully packaged to ensure that they are labelled and dosed appropriately. At Lennard, our dry food equipment manufacturers can offer you many great solutions. We will provide you with the exact dosage of cereal and breakfast mixes or if you need to fill and seal single or multi-component dry products. Browse our range to find the solution that best suits you. Baking always requires that heat be transferred from the heat source to the baking product. All cooking methods can be divided into two categories: wet heat or dry heat.
Dry Cooking Methods: Cooking – hot air is used for cooking to transfer food, and a wide variety of results can be obtained depending on the temperature, the position of the shelf and the type of baking tray used. While hot air is still used for cooking in a conventional oven, compressed air is used in the convection oven, which blows food during cooking. Roast is most often used to produce a brown and crisp final product. Deep frying, in a pan, all come to mind, but all this is the way to fry food. Cooking on the grill – Like the grill, there are short-term effects of food on a very strong heat source. Unlike frying, the heat source is not from above, but under the food. The heat source for the grill may be heat emitted directly from flame or coal briquettes from gas or coal.
Functional Design: Dry and Cold Storage
In many catering establishments, when space is involved, the warehouse often receives leftovers. Food and food production areas – sources of income – are among the priorities, and storage may seem to be turning into square meters that may have otherwise been dispatched. Firm has adopted a common approach to the design of storage facilities, starting with the operator and / or supervisor, including construction and health departments, depending on the nature of the project, as well as an architect and engineer.