[Case Study] Chicken Processing Line
By changing the heating process from direct flame to steam, temperature control has become easier and the worry of fire has been eliminated!
We would like to introduce a case study of the "chicken processing line" developed by Foods Tech Co., Ltd. Previously, gas (direct flame) was used as fuel for the kettle that heats the chicken, but it was difficult to make precise temperature adjustments, requiring frequent checks on the internal condition. As a solution, we switched from direct flame to a steam-heated kettle. Now, the amount of steam inflow can be automatically controlled, eliminating concerns about fire hazards since no flames are used. [Overview] ■ Background leading to the introduction - It was difficult to make precise temperature adjustments, requiring frequent checks on the internal condition. ■ Solution - Changed to a steam-heated kettle from direct flame. - Implemented automatic control of steam inflow. (The interior of the kettle is designed like a thermos, with high-temperature steam flowing in between the double walls.) *For more details, please refer to the PDF document or feel free to contact us.
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