FoodEurope Issue 4 2016

62 company news
Florigo announces the launch of a new continuous potato chip fryer
Florigo (from tna) has announced the launch of a new continuous potato chip
fryer that features patented opti-flow® technology for improved frying
performance. The new conti-pro® PC 3 fryer’s integrated opti-flow technology
optimises the oil flow through the kettle, ensuring that each potato slice is
evenly fried, limiting the formation of acrylamides and reducing the amount of
rejects by up to 10%.
Florigo’s patented opti-flow technology is based on an innovative oil inlet
section that changes the fluid dynamics within the kettle to increase oil flow
speed and produce a more streamlined laminar flow over the full width and
length of the fryer pan. Normally, as the oil flow increases in the fryer so does
the turbulence, which can cause the oil to spin in one place, resulting in
unevenly fried potato slices and therefore an increase in the level of
acrylamide and rejects. Florigo’s unique opti-flow technology effectively
minimises the occurrence of turbulence by removing 99% of cyclone dead
spots at the beginning of the fryer. This maintains a nominal flow speed
throughout the fryer, preventing debris from settling and ensuring that potato slices don’t absorb or carry any excess oil.
As a result, each potato chip is evenly fried, lowering the level of acrylamides and reducing the number of rejects for
enhanced product quality and increased yield.
“At Florigo, we pride ourselves on providing our customers with the most innovative frying technology in the industry and
our current portfolio of continuous potato chip fryers are without question the most versatile systems in the market,”
comments Arnaud Jansse, applications engineer at Florigo. “However, the food industry is constantly evolving and we
want to make sure that our customers have the tools they need to meet future demands in terms of yield and product
quality. With our new conti-pro PC 3 continuous fryer, we were able to incorporate our unique opti-flow technology into
our latest generation of fryers to ensure potato processors can stay one step ahead of the market.”
The Florigo conti-pro PC is the first fryer in the company’s portfolio of high performance processing equipment to feature
built-in opti-flow technology. Other features of the Florigo conti-pro PC 3 include a product transport system with spring
steel sealing, an easy-to-navigate touchscreen operating system and an insulated hood with condensation collecting pan
that can be automatically lifted. The new fryer comes with a unique and durable constructed frying kettle with rounded
corners and sloped bottom and is fitted with an Internal Clean in Place (CIP) system with hidden pipes in the hood to
further ease cleaning and maintenance. n
Arjuna launches natural clean label shelf life extender
Arjuna Natural Extracts Ltd. launches X-tend, its natural preservatives
range that keeps food fresh and increases shelf life. X-tend addresses
three major food trends: natural, clean label and food safety. Arjuna
opened a new food technology division at the company’s Cochin R&D
facilities in the south of India’s Kerala State to serve food and
beverage companies in addition to its established nutraceuticals
clients.
The new line consists of distinctive formulations of proprietary
blends of essential oils and oleoresins. Arjuna’s R&D team identified
a unique selection of botanical extracts possessing antimicrobial
activity and comprehensively tested them in multiple food and
beverage applications. The sensory profiles indicated no change in
taste or mouthfeel.
“Consumers’ growing demand for food free from preservatives directly influence food manufacturers’ and retailers’
decisions in developing and marketing new products,” says Benny Antony, PhD, Joint Managing Director for Arjuna.
“Millennials, especially, are actively seeking safe foods without artificial ingredients. New product developers can help
ensure success by focusing on clean labels. Consumers want natural, healthy products and our mission is to make it
happen, and at the same time to guarantee food safety.” n
www.foodmagazine.eu.com issue four | 2016