Double D Food Engineering Ovens & Cookers UK

Double D Food Engineering has been acquired by US food processing equipment supplier JBT FoodTech for an undisclosed sum.

Part of the JBT Corporation, JBT FoodTech is a global industrial food processing supplier with worldwide distribution channels.

JBT FoodTech's European head office is based in Helsingborg, Sweden.  However, all Double D products will continue to be designed and manufactured at the company's 40,000 square foot factory in Broxburn just outside Edinburgh.

Managing director, Bob Petrie, who will remain in place with his management team, commented: "Double D's product range has worldwide applications and, indeed, when we purchased the company in 2007 they already had installations in every major continent.  The JBT FoodTech acquisition allows us to further broaden our horizons across the world.

"I'd like to reassure our UK customers that the senior management team will remain in place, as will all current contacts for sales, service, spare parts and after-market activities.  In that respect, it's business as usual."

JBT's general manager for  Europe, Nicklas Margard, added:  Double D is justifiably recognised for its reputation for quality build, innovation in technology and loyal customer service.  We are delighted with this acquisition as we see a perfect synergy between both company's product ranges.  We look forward to working closely with Bob and his team to develop JBT FoodTech's products within the baking and global protein processing segment."

www.jbtfoodtech.com

 'Hold-down’ belt, fat removal and Clean In Place systems lead to perfect bacon productivity for Quick-Service Restaurant suppliers

Double D Food Engineering has modified its Revoband Continuous Cooker to enhance productivity and appearance on cooked bacon rashers.

The high impingement cooker, which has the ability to cook at temperatures of up to 280 degrees Centigrade, is designed to produce high volumes of well-cooked and consistently coloured bacon.  The company’s new custom-built ‘hold-down’ belt now ensures that the bacon rashers remain very flat after cooking – a requirement often demanded by the Fast Food and Quick-Service Restaurant (QSR) sectors.

Double D has developed an energy-saving 'limbo' mode for its Revoband Continuous Cooker, designed to cut energy costs by switching off cooking zones when not in use.  Each zone (up to four) can be controlled independently depending on the product being cooked.

Sensors at the front of the cooker can tell the burners in each zone when they are not required and the burners automatically switch off, or reduce in temperature as required.

"During the course of, say, an 18-hour day, there may be several hours of unplanned down time - insufficient product, make up lines down and so on," explains John Kelso, Double D's technical sales manager.  "By using the limbo mode, the burners are switched off during the four hours of down time, saving the equivalent amount of kilowatt energy.

"It's difficult to quantify cost savings as it depends on how many different products and zones are operating, and for how long.  However, energy cost savings are guaranteed if gaps in production appear, as the cooker responds to a lack of product by closing down the burners, automatically reducing gas usage."

The technology for the limbo mode was designed and developed in-house by Double D as a cost-cutting measure aimed at reducing overheads, particularly as energy costs continue to rise.  It can be retro-fitted to cookers which are already installed, or fitted as an option on new orders, and is also availalbe as an option on the Revoband Continuous Oven.

Double D has developed a customised Browning Unit designed to produce authentic high colour generation simultaneously on all sides on the product being treated, and without the need for artificial coatings or additives.

Part of Double D's range of Revoband Continuous Cookers, the unit consists of a tunnel which delivers controlled hot air to all sides of the product.  It is particularly effective on cooked ham logs or bombs, turkey saddles and delicatessen products.

"The unit can be full adjusted to colour all sides of a product," says Ian Burns, Double D's food processing development engineer.  "For example, on, say a 4 x 4 log we can evenly colour all four surfaces.  Equally, large oval hams can be browned all the way round.

"Consumers and supermarkets are now demanding 100% natural products from manufacturers wherever possible.  The Brwoning Unit gives manufacturers the option of generating exactly the required colour and finish, without having to add external products or additives which are often found in product coatings."

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Double D challenges you to Use Your Loaf…

We believe that our Revoband Continuous Oven is one of our most successful ever products.

In fact, we’re so confident you’ll be impressed with its capabilities that we’d like to invite you to visit our Tech Centre near Edinburgh to try it out for yourself, using your own products and recipes.  You’ll also have expert supervision and advice from our trained technical team.

• Find out how our specially designed air flow system achieves the most even bake and consistency of colour you’ve ever seen.
• Experiment with the user-friendly control panel, supported by our experienced technical team, until you achieve exactly the results you’re looking for.
• Judge for yourself how the continuous oven has been specially designed for baking high volumes of product, but can be built to suit relatively small footprints.  In fact, the oven can be fully custom-built to suit your exact requirements.

Then, if you’re not completely satisfied we’ll refund your travelling expenses in full.*

So ‘Use Your Loaf’ and get in touch now to make an appointment.
T: 01506 857112
E: FoodTech.UK@jbtc.com