Major boost to bacon production
23 October 2008
Pennine X-Stream cooling/freezing tunnels give major boost to production at new Leeds-based bacon processing plant
The first installation of Pennine’s latest X-Stream cooling/freezing tunnels for bacon processing has proved a major success for a newly built plant which has a production capacity of up to 150 tons of bacon per week.
X-Stream freezing tunnels, developed by Pennine Environmental Services Limited, utilise impingement cooling technology to provide reduced freezing process times at a fraction of the cost of cryogenic systems. This technology uniquely applies low temperature, high velocity air to both sides of the product, penetrating the boundary layer of air to deliver a more efficient heat exchange.
Although Pennine X Stream tunnels are in operation in many other types of food processing, this is the first installation of the system for bacon processing and is used to crust freeze the bacon portions to optimise slicing efficiency. Temperature at crust depth is reduced to minus 6 deg.C to enable a slicing rate of 550 cuts per minute to be achieved.
The new Leeds production plant processes the highest quality dry cured bacon with a reduced water content removed prior to slicing and the high technology curing process used by the company dispenses with the need to add water and saline solutions. This system is used by other bacon processors to cure the bacon.
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