HEAT PROCESSING EQUIPMENT FOR FOODSERVICE USE - EUROPEAN DEVELOPMENTS FOLLOWING THE SWEDISH CATERING 1990 PROGRAM

Abstract

The results of the Swedish R&D program Catering 1990, run between 1978 and 1984, are first reviewed in terms of resulting commercial applications, as well as promising prototypes that, for one reason or other, have never reached the market. Work on steam jacketed kettles and on griddles (frying tables) were successful, while technically very promising developments in infrared radiation (IR) heating and semicontinuous cooking of potatoes and pasta did not attract the interest they really deserved. It is concluded that, overall, this multimillion dollar program did, at least partly, succeed in its objective of raising the technical level of the Swedish Catering branch. Other European equipment developments are then reviewed, some of which may have benefitted from the more fundamental studies reported from the Catering 1990 program. Novel equipment commented on for large institutional kitchens includes a modified atmosphere cooker and a continuous tunnel oven, combining microwaves with steam, hot air and IR. For use in restaurants and fast foodservices, novelties mentioned comprise induction hot plates, roller frying for sliced meats and a high speed, hot air convection oven for frying low-fat or no-fat French fries.