Thermal mapping of an industrial oven is an important procedure to enhance your product in the cooking cycle. Mapping and balancing your oven will help you troubleshoot product issues and improve product consistency, yields, and throughput. It’s the not-so-secret step to ensuring your industrial oven produces the results you want. In this article, we’ll walk you through how to conduct thermal mapping and balancing of
Improving the performance of your batch oven is essential for improving product yields and consistency, as well as process efficiency. When trying to improve your batch oven, there are three points of control to look at: Temperature (dry bulb) Humidity (wet bulb) Airflow/Breakpoint Making these three points of control work together will help refine your process. We’ll walk you through how in this article. The
Starter cultures are a key element in the production of fermented sausages at scale. They create a desirable environment for good bacteria to grow, aid in producing the sausage’s flavor, texture, and color, and can shorten the fermentation process by weeks if not months. Getting the right results, though, can be tricky. In this article, we’ll explore what starter cultures are, how to choose the
If you are in the meat processing business, you know that cooking and smoking meat is an essential step in producing high-quality products. But when it comes to choosing the right smokehouse, the options can be overwhelming. One of the biggest decisions in this regard is whether to opt for a single-wide or double-wide oven. Most larger processors immediately opt for a double-wide oven —
Beef jerky has become a staple product in the American diet. According to research done by the Simmons National Customer Survey (NHCS) in 2019 and the U.S. Census, approximately 50% of the U.S. population, which is nearly 160 million people, eat meat snacks and beef jerky regularly. This is mainly due to the taste, texture, convenience, and long shelf life of beef jerky. One way
The popularity of producing meat sticks is on the rise. According to NielsonIQ, processors sold $718M worth of meat sticks in the 52 weeks ending on August 28, 2021 – which was up 3.8% from the previous 52-week time frame. That trend continues to rise, causing meat processors to consider adding meat sticks to their production lines. The only problem: many small to medium-sized processors
The success of smoked meat products has significantly increased over the last few decades. As one of the oldest methods of food preservation, the smoked meat industry continues to grow as does the demand for dried and smoked protein products. For processors, that means that industrial smokehouses are becoming vital to their lifeline. Yet industrial smokehouses are one of the biggest investments a processor can
Accurate temperature readings in your smokehouse are essential for improving yields, consistency, and food safety. Unfortunately, a lot of smokehouse operators don’t know how to properly use a temperature probe. This means that temperatures are not being measured precisely — which gives way to varying degrees of product yields and consistency on the same truck and can result in a costly recall. Proper probing is
Despite supply issues, the popularity of meat sticks remains on the rise. In 2021, processors made a combined total of over $1.83 billion in sales for meat snacks at convenience stores alone– with meat sticks as the leading category. That’s up from $466 million in 2015 – almost a 1.5 billion dollar increase in six years! Clearly, Americans love their meat sticks. This sudden growth in
The popularity of beef jerky is at an all-time high. According to research done by the Simmons National Customer Survey (NHCS) in 2019 and the U.S. Census, approximately 50% of the U.S. population, which is nearly 160 million people, eat meat snacks and beef jerky regularly. Americans love their beef jerky! So much so that, according to data from IRI, dollar sales of jerky increased
