PREPARING OF COOKED FOODS ON A LARGE-SCAL E

With the discovery of fire and its utilization the art of creative coo king started. Today there are as good as no limits concerning the meth ods for preparation. However, only few of these methods find the way i nto the field of mass production of foods, as in the market there is o nly a limited availability of the functional equipment of machines and facilities today. The ECHO-system from Ireland utilises high speed co llimated air streams to penetrate the resistant boundary layer of air that surrounds all food products and is a barrier to efficient heat tr ansfer. By means of the ECHO-system, a constant roasting, baking, stea ming, broiling in only one facility is possible. Meat dishes of all ki nd and form, fish, baking products, vegetables (potatoes, rice), noodl es as well as ready meals in bowls etc. can be produced under optimal conditions. ECHO have optimised traditional cook/chill methods with th e introduction of the ''3 in 1-system''. The combination of independen t control over temperature, air and humidity both above and below the product, characterizes the Multi-Step-Process.