What is parallel food processing?

Parallel food processing allows food manufacturers to fulfil recipes simultaneously by decoupling each of the manufacturing processes e.g. heating, mixing, cleaning etc. By processing orders and recipes simultaneously manufacturers can reduce production time and move towards "Just in Time" manufacturing.

Traditional cooking systems process recipes sequentially with all processes taking place in a common vessel. A single cooking vessel is equipped with all the technologies to complete a recipe. A typical cook breaks down as follows:

  1. Ingredient loading for 10 minutes.

  2. High shear mixing for 20 minutes.

  3. Ingredient loading for 10 minutes.

  4. Steam jacketed cook that for 50 minutes.

  5. Product discharge for 20 minutes.

  6. Cleaning for 50 minutes.

The complete recipe takes a total of 160 minutes to complete with significant amounts of time wasted and poor equipment utilisation.

APRIL cooking decouples the manufacturing processes by moving cooking vessels between processing stations/modules enabling parallel processing. Parallel processing allows the simultaneous execution of modules so that each process stage can be in operation at all times. For instance, one batch is cooking whilst a second batch is homogenised.

The APRIL cooking cell would start multiple recipes, and while it was waiting for recipe one to complete, it would execute the stages of recipe two and so on. The total execution time for falls and as the number of recipes and processing steps increases the time-savings increase further.

Manufacturers will therefore need less equipment to run at the same capacity.

Cross Contamination

There is no risk of cross-contamination because a single recipe is fully contained within a cooking vessel which means that a number of batches of different recipes can be processed at the same time. This offers much more manufacturing flexibility than fixed sequential cooking.

FAQJake Norman