Precise Core Temperature
safe-to-eat during its period of preservation. The level of heat is often verified by random sampling of product temperatures to ensure the minimum required core temperature is reached. A temperature safety-margin can be added to improve safety further.
Failing to meet the required temperatures, or too large temperature safety-margins that leads to overcooking and excess weight loss are both costly, if not divesting matters. A temperature safety-margin of 10°C is likely to cause unnecessary weight loss of 4 to 6% when chicken fillets are cooked to over 82°C. Reducing the safety-margin without jeopardizing the food safety lessen weight loss, improve product quality and profitability.
A ConDuo Belt Grill allow us to control three important factors for reliable core temperatures associated to cooking, that is the three T’s Time, Temperature and product Thickness. The internal rate of heat penetration from the products surface to its core is fairly constant as long as all the three factors are stable.
Assuming the time and temperature settings in use, allow a product with 32 mm thickness and the core 16 mm under its surface, to reach the desired core temperature after 28 minutes. Then that time and temperature settings generate (28/16) 0.57 mm per minute heat penetration. The settings will reach the desired core temperature after 28 minutes as long as the core remains exactly 16 mm under its surface.
In reality, many food products contract and their thickness grow out of control as they heat up. The uncontrolled grow increases the distance to the core and that in turn calls for a safety margin to be added.
If the thickest parts of the 32 mm thick product can reach a thickness of 36 mm as it heats up, thus moving the core from 16 to 18 mm below its surface, then at least (18/0.57) 32 minutes, or 4 minutes safety margin, is added to ensure the desired core temperature is reached in that thickest parts. All parts thinner than 36 mm, which can be in the area of 80% of the products, will thus be overcooked and lose weight.
Belt Grills have top and bottom sets of heating plates between which non-adhesive Teflon belts convey the products.
The selected distance between the heating plates ensure the product thickness, and the distance from its surface to the core, remains constant throughout the cooking lapse. Belt Grills allow us to control not only the time and temperature, but also the thickness as products heats through.