MSP MAGAZINE Issue 48

SPOTLIGHT
asparagine and sugars to be
reduced and washed out of the
potato in a cold water wash. The
tissue of the potato becomes more
permeable, which can eliminate
or reduce the need to blanch the
product before cooking. E-FLO can
also increase yield which reduces
energy used to produce a pound of
finished product.
They also developed the Heat and
Control Oil Mist Eliminator that
removes oil mist from fryer exhaust
without water or high-horsepower
fans and a heat recovery system
which recovers typically lost heat
from the fryer exhaust stack. This
system condenses otherwise
wasted steam to make hot water
for blanching, sanitising or even
building heat.
field processing technology to
perforate the cell walls of the
potato, the Heat and Control
E-FLO® Electroporation System
creates micro holes that allow
When sourcing equipment for their
plants, food manufacturers should
look for equipment that incorporates
innovative manufacturing
designs that reduce pollution and
waste levels. Reducing the environmental
impacts of processing
can lower energy use, pollution
and overall costs and provide food
manufacturers with innovative
technology that will provide a significant
return on investment and
help create a more sustainable
food system in the years to come.•
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www.heatandcontrol.com
The company offers four standard
sizes of their Heat and Control
Stack Heat Recovery Units (SHRU)
and can also tailor design an
application to a customer’s needs.
Absorption chiller technology is
becoming more common in hotter
areas for building air conditioning
and their SHRUs acts as an ideal
heat source.
In potato production, a necessary
but costly part of the process is
the need to blanch potatoes before
cooking. By using pulse electric
46 | FEBRUARY/MARCH 2021 | MSP Magazine