Jams and pickles some decades before were homemade. Well, even now they are but not as prevalent as they used to be. Today we get instant food. While Jams and Pickles are basic processed food, nowadays we even get Pasta, Noodles and almost everything packaged. All we have to do is to add some hot water and eat. This is often called as Ready-to-Eat Food. These are processed in a facility and sent worldwide to people of different cultures. Aerated drinks, packaged chips and what not almost everything we see today is processed food.
Engineers who make these huge food processing machines have a lot of creative process going on in their mind. These creative thoughts are triggered by couple of basic principles and understanding of the overall concept. Moreover, they make food processing machinery design with the concept of cooking for the masses. Wish to know how? Then join us in the ride of understanding machinery design.
Now let us connect this with cooking at our home. We all have vessels of different kinds and different sizes. If you’re living alone, you tend to have smaller vessels. If you live with 3 or 4 as a family, you need medium sized vessels and it goes on. In food processing industry, you’re preparing food for masses. It is going to be sent worldwide in packets for sale. Hence every single piece of chips etc. should be perfect and balanced with the right flavours. Vessels play an important role in this matter. You cannot manage to cook for that many with smaller vessels. In manufacturing facility, it is going to be a series of events happening simultaneously. Even if you stop once, you fail to manufacture enough for the rising demand of your product. Hence understanding quantity is the first thing in the mind of design engineers in food processing machinery design.
Using the Right Materials
Again, we use some couple of vessels at home. Some are thick and some are thin. Some are flat and some are hollow. For example, you need thicker pans to make pan cakes as the thinner ones burn them soon. Likewise, if you’re preparing deep fried food items, you need a thin vessel and an option to slow cook or in medium flame. By doing so, you cook fries evenly. Temperature changes from vessel to vessel and even alloy to alloy. If you’re using hard iron base, deep frying might happen with ease. The same you can do with stainless steel, but it might heat up soon.
Cleanliness & Hygiene
When you do something for the masses, you need to keep cleanliness in mind. The vessels are used once and the debris stays. Will you run the machines with the same leftovers? If you say yes, try to say no. This might sound normal in home cooking environment as we don’t use any preservatives. But when it comes to a facility of mass cooking, preservatives are involved and there are chances of insect infestations. But again, it is not that every time you have to clean, once a day will definitely be recommended. Hence a design engineer will always make an option to easy clean the vessel before running it for the next use or the next day. Hence cleanliness & hygiene is an integral part of food processing machinery design.
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