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Ferrite
©2005 The
Ferrite Company • 165 Ledge Street, Nashua, NH 03060 • 800-854-1466
• 603-881-5234
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MIP11
MIP9 MIP4/MESO4
| The MESO (Multi Energy Source Oven)
Combination System brings microwave technology into the future. Ferrite's patented circular energy feed now allows the use of combination energy for volumetric and convection cooking at the same time. This enables the processor to have the broadest cooking profile available to fully develop the spices and cures. Now products can have the color, taste and texture of con- ventional slow cooking with the speed of microwave heating while enhancing the natural juices. |
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| As food products are
becoming more and more complex, the demands put on the cooking systems are further enhanced. There are many ways to cook food. |
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| Water Immersion One of the most cost effective ways of thermal transfer Not versatile No Color or Texture |
Steam
Same pros and cons of water immersion, but a little more versatile |
| Forced Air Gas/Thermal/Steam/Electric Probably one of the most widely used methods of cooking. It gives the processor both versatility, color and texture. The drawbacks are slow, large size, not very efficient, costly, and low yields. |
Microwave Fast, efficient, cost effective. Drawbacks - needs water activity – does not brown well. |
| Infrared Fast, good color, and texture at relatively low cost. Drawbacks – high operating cost, safety issues and the product has to be burned. |
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| These are a few methods, but as can
be seen, there is not one ideal method of delivering energy to the food being processed. Color and texture usually requires the sacrifice of yield and throughput. Conversely, if the application requires increased yield and throughput microwave or steam energy must be applied, which sacrifices color and texture. So what is the answer? Combination cooking! It is exactly as it sounds, the combining of multiple heat sources to achieve color, texture, yield and throughput in a cost effective manner to produce quality products. Ferrite has developed just such an oven. It combines microwave (fast efficient cooking with high yields) and forced air, infrared or both. |
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| Combination energy sources provide
the end user with a variety of new cooking profiles. Hot air microwave, fry microwave and infrared microwave are just a few of the choices. Each source of energy is focused on what it does..searing and browning the surface while the micro- wave energy is used to uniformly heat the interior. The producer can now make a delicate product with a surface texture never achievable with conventional cookers. The user can slice the product thinner and not over cook the product. The combination cooker fully develops the spices in the thermal process while reducing thermal degradation due to the rapid heating of the microwave energy. |
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