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JBT Dry-Fry : des plats réconfortants plus sains sans sacrifier leur goût 

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La friture comporte incontestablement des avantages en termes de goût, de croquant et d’expérience culinaire, mais avec les nouvelles tendances de consommation de produits plus sains et plus vertueux envers l’environnement, la demande d’alternatives plus faibles en matières grasses a augmenté. En réponse, de nombreux transformateurs alimentaires recherchent activement des moyens pour proposer des produits plus sains sans sacrifier leur goût.

Pour aider les industriels dans cette démarche, JBT a mis au point le système Dry-Fry, une méthode de friture unique, innovante et plus saine qui permet de conserver un goût attractif tout en éliminant les effets secondaires indésirables de la friture.

Conçu pour obtenir une large gamme d’aliments plus sains tout en conservant le goût et l’aspect de la friture, le système Dry-Fry utilise jusqu’à 50% d’huile en moins pour cuire les produits panés et enrobés, mais aussi les boulettes de viande ou les protéines végétales. Plus important encore, le Dry-Fry permet d’utiliser une gamme beaucoup plus large d’ingrédients de friture, y compris des alternatives plus saines comme l’huile d’olive, qui ne conviennent pas à la friture.

Une ligne complète
Le Dry-Fry est un processus complet qui comprend la ligne d’enrobage Stein Ultra V, un système de pulvérisation d’huile entièrement contrôlable, le four en continu Double D Revoband, un four optionnel pour la cuisson complète du produit, et le surgélateur ou refroidisseur à spirale GYRoCOMPACT Frigoscandia. Le système élimine la phase de pré-friture tout en utilisant des quantités d’huile contrôlées et considérablement réduites, produisant ainsi des produits plus sains et plus faibles en matières grasses qui conservent néanmoins le goût et la texture du produit frit.

“Le Dry-Fry est une alternative plus saine à la friture, non seulement car il utilise moins d’huile, mais aussi parce qu’il permet d’utiliser des ingrédients tels que l’huile d’olive et la margarine qui ne conviennent pas à la friture”, explique Bart Kivits, responsable des applications d’enrobage-panage et cuisson chez JBT. “Un autre avantage est l’économie d’huile, qui permet de réduire de manière significative les coûts d’exploitation.”

Une alternative plus saine
Le Dry-Fry fait partie de la gamme de solutions ‘’Healthier Cooking‘’ de JBT, qui vise à aider nos clients à tirer parti de l’intérêt croissant des consommateurs pour des habitudes alimentaires plus saines, notamment sur le marché en plein essor des protéines à base de plantes et des alternatives à la viande. “Les consommateurs sont de plus en plus informés sur l’alimentation et beaucoup plus disposés à essayer de nouvelles choses et à payer le prix fort s’ils pensent que c’est bon pour eux”, ajoute M. Kivits.

La gamme comprend également le cuiseur par contact JBT Formcook et le cuiseur combiné JBT Formcook, qui utilisent des innovations comme le mouvement continu des produits sur des bandes en téflon ou la cuisson par transfert de chaleur à l’air et à la vapeur.

EN SAVOIR PLUS sur le système Dry-Fry de JBT

Avure HPP: the natural solution for protein processors

For protein companies seeking a more natural processing solution which also delivers significant shelf-life and food safety advantages, High Pressure Processing (HPP) technology from JBT Avure could be the ideal solution. Clean, safe and capable of extending shelf-life, Avure HPP systems can handle a wide range of protein products, using cold treatment technology which helps preserve flavor, texture or quality.

HPP works by processing foods at extremely high water pressure (up to 6,000 bar / 87,000 psi – more than the deepest ocean). The effect of this process is that Avure HPP machines neutralize listeria, salmonella, E. coli and other deadly bacteria.

Unlike thermal, chemical and other high-heat treatments, HPP runs cold, allowing food taste, texture and quality to remain unaffected during processing. Most significantly of all, HPP can extend shelf life up to two or three times longer than traditional preservation methods.

Cold treatment technology
For the protein industry, HPP treatment is just as affective for sausages and ready-to-eat meats as it is for whole muscle meats, such as whole ham and whole roast beef. According to Lisa Wessels, marketing director for JBT Avure, this process means companies can offer customers a completely natural meat or protein, with zero preservatives or additives. “HPP offers our protein customers pasteurization without heat,” she explains. “It will effectively kill any e.coli, salmonella, listeria and extend the shelf-life.”

Newest innovation
The FlexiBulk (pictured above) is one of the newest and more innovative developments from Avure for food processors across all industries. Focusing on delivering capacity, sustainability and flexibility, the FlexiBulk achieves increased capacity due to its improved packing density, while it provides the maximum in HPP flexibility with the ability to run bulk and in-package products in the same cycle. 

“This has never been done before,” says Wessels. “Ultimately, the FlexiBulk’s capacity, sustainability and flexibility add up a big win for food and beverage companies, processors, HPP tollers, and customers.”

LEARN MORE about Avure HPP solutions

Air frying: the simple solution to deliver lower-fat products

What is air frying and why does it matter? Air frying is essentially a simple concept – with high velocity jets of air used to completely or partially cook products – but is one that offers significant health benefits to consumers as it uses a fraction of the oil required by conventional cooking. For processors, air fryers offer savings on oil usage and the benefit of being able to deliver foods that cater to demand for lower-fat meal options.

With consumer awareness of healthy eating seemingly ever growing and government regulations worldwide pushing for lower fat products, air frying offers a win-win: a concept that meets both consumer and regulatory demands for low-fat foods.

High-velocity results
Two such solutions that are leading the way in air frying are JBT’s Stein JSO Jet Stream Oven and the JBT Double D Revoband Continuous Protein Oven

The JSO Jet Stream Oven is the industry’s most successful high velocity, vertical airflow, linear impingement style convection oven, which makes use of Patented Jet Stream impingement airflow to ensure unsurpassed cooking uniformity and excellent color development. Utilizing high velocity vertical jets of hot air to impinge the entirety of a product, the JSO’s high-speed cooking times means it can handle more pounds per hour than any other convection oven.

In a similar vein, the Double D Revoband Continuous Protein Oven uses precisely controlled vertical hot air directed at the product from above and below the belt for low-oil cooking. This combination of continuous automatic high volume processing with accurate temperature and airflow control helps achieve high product yields. Further, the Continuous Protein Oven features a unique combination of flexibility and control for excellent results on a wide range of products from bone-in poultry to steamed vegetables.

Healthier frying
“People are getting more and more familiar with the advantages of using air fryers,” says Bart Kivits, JBT Manager for Coating and Cooking Applications. “Using air frying, you can cook products, such as chicken nuggets at home using a lot less oil. JBT takes a product that you would air fry at home and treats in a similar way but on an industrial scale.”

By spraying a product with a reduced amount of oil and then subjecting it to high-velocity, high temperature air jets, Kivits says the systems provided by the Jetstream Oven and the Continuous Protein Oven offer a tastier and healthier way of frying and guarantee a healthier end product. 

“If a product is deep fried in a factory and the customer uses air frying to finish it at home, it will still have the same amount of oil and fat,” explains Kivits. “In contrast, if you prepare a product at the processing stage using air frying it will already have a lot less fat, enabling consumers to heat a low-fat product using their air fryer at home.”

LEARN MORE about JBT and Healthy Cooking

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