To do this, the company has partnered with Holmach thermal food processing to install a third Lagarde static retort, or steam cooking of “slow cooked” meat in pouches, following trials at Lagarde’s research facility in France.
Using the Lagarde retort, Scotbeef can optimise its cooking processes to give repeatable quality without high energy usage. An autoclave uses about 40% of the steam required in a traditional steam oven process.
The PC software also results in accurate pressure and temperature control, allowing delicate handling of film and foil laminates.
“We are very happy with the performance of our Lagarde retorts and from the technical advice, service and training we have received from Holmach,” said Robbie Galloway, CEO Scotbeef. “Other 'slow-cook' style foods are also in the pipeline.”
As well as pouches of meat, joints can be cooked to a specified core temperature and cooled if necessary, to chill temperatures without the need for operator intervention.
It can also pasteurise recipe dish products and doypacks of stocks and sauces. All processes are automatically recorded for evaluation and validation.
Two doors ensure a “through the wall” operation, separating high and low care environments and the machines are constructed from stainless steel, ideal for use where brined meats or fish are being processed.