smokehouse breakpoint

5 Design Components You Need to Improve the Smokehouse Breakpoint

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The smokehouse breakpoint is the most important aspect of any industrial oven.

This one feature is directly responsible for cooking your product, coloring your product, and either increasing or decreasing your product yields, depending on the strength and velocity of the breakpoint.

A strong breakpoint — one that makes it all the way across the cart to heat all product on that level — should be the main focus when investing in a smokehouse, as it results in a more consistent product, as each piece of product is receiving the same amount of airflow.

But how do you know if a smokehouse will have a strong breakpoint?

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sanitary conveyor design

7 Design Features You Need to Have on a Sanitary Conveyor

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Sanitary conveyor design is a huge concern for most food processing companies — especially when it comes to conveyors that move unpackaged product from one workstation to the next.

Ensuring the conveyor purchased is designed to eliminate bacteria harboring points, is easy to clean, and reduces the risk of product contamination reduces the risk of a costly product recall and keeps customers safe.

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shredding hot cold

The 1 Overlooked Difference Between Shredding Hot and Cold

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The number one question we get asked concerning shredding protein is this: should I be shredding hot or cold?

It’s a legitimate question to ask. The temperature of your protein product when you run it through a shredding machine plays a big role in the consistency and look of the shreds.

Choose the wrong temperature (hot versus cold), and you’ll wind up with shreds you weren’t expecting — and, as many do, blame the shredding machine for the less than desirable outcome to your shreds.

Answering this question starts with having a goal in mind for your shreds.

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beef

How To Cook Beef for Better Looking Shreds

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The popularity of shredded beef is at an all time high and smart companies are finding ways to produce a more consistent, hand pulled look to their product.

The reason is obvious: consumers want to buy a shredded beef product that closely resembles what they could make at home. The more consistent the shreds, the more it looks like it was pulled apart with forks, the better.

Achieving that hand pulled look is difficult though. Shredding product by hand isn’t scale-able and often requires a large investment in labor, while some meat shredding machines can produce a clumpy product.

So how do you get that hand pulled look consumers want? Simple, you change how you cook your product.

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cook chicken

How To Cook Chicken for Better Looking Shreds

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The popularity of shredded chicken is at an all time high and smart companies are finding ways to produce a more consistent, hand pulled look to their product.

The reason is obvious: consumers want to buy a shredded chicken product that closely resembles what they could make at home. The more consistent the shreds, the more it looks like it was pulled apart with forks, the better.

Achieving that hand pulled look is difficult though. Shredding product by hand isn’t scale-able and often requires a large investment in labor, while some meat shredding machines can produce a clumpy product.

So how do you get that hand pulled look consumers want? Simple, you change how you cook your product.

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cook pork

How To Cook Pork for Better Looking Shreds

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The popularity of shredded pork is at an all time high and smart companies are finding ways to produce a more consistent, hand pulled look to their product.

The reason is obvious: consumers want to buy a shredded pork product that closely resembles what they could make at home. The more consistent the shreds, the more it looks like it was pulled apart with forks, the better.

Achieving that hand pulled look is difficult though. Shredding product by hand isn’t scale-able and often requires a large investment in labor, while some meat shredding machines can produce a clumpy product.

So how do you get that hand pulled look consumers want? Simple, you change how you cook your product.

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daily's premium meats bacon

Daily’s Premium Meats Featured in Meat + Poultry Magazine

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The February issue of Meat + Poultry Magazine, a publication for news, ideas, trends, innovations, issues & more that impact the meat & poultry processing industry, features an in-depth look at the new Daily’s Premium Meats Bacon Plant in St. Joseph, Missouri. This $41.5 million plant produces sliced-to-order naturally hardwood smoked bacon and includes approximately 22,000 sf of refrigerated storage & coolers ranging in temperature from 34 degrees to a -10 degree freezer.

Fusion Tech had the privilege of supplying design, layout, and equipment fabrication services for two of the production rooms in the new bacon plant: a bacon injection, pepper, and hang line as well as a bacon press room.

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ISU cured meat short course

Fusion Tech Completes ISU Cured Meat Short Course

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Three members of the Fusion Tech team — Brandon Bentz, Nick LaFauce, and Evan Greka — recently attended and successfully completed the Cured Meat Short Course offered at Iowa State University.

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st. jude donation

Fusion Tech Donates to St. Jude Children’s Research Hospital

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Fusion Tech, with the help of clients and email newsletter subscribers, made a 2016 year-end donation of $2,500 to St. Jude Children’s Research Hospital.

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fusion tech virtual tour

Celebrate Manufacturing Day with a Virtual Tour of Fusion Tech!

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Today is National Manufacturing Day — a day set to address common misconceptions about manufacturing impacts by giving manufacturers an opportunity to open their doors and show, in a coordinated effort, what manufacturing is, and what it isn’t.

It’s a day to celebrate the achievements and impact the manufacturing industry has had, and continues to have, on the lifeblood of our country and our economy.

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