Providing the ultimate efficiency solutions for food production

BCH feature in the latest edition of Food Manufacturing Africa – a highlight on how we provide the ultimate efficiency solutions in food production.

Here’s just a snippet of the full article:

As the global effort to constantly produce food in more efficient and safer methods continues at pace, BCH rises
to meet these challenges by constantly improving their equipment capabilities. BCH has multiple systems installed across the African continent delivering these benefits.

The BCH range of cooking processes allow the user to cook products in atmospheric, vacuum or pressure conditions, all of which can be combined into one system to gain maximum flexibility, if required. The BCH FlexiChef recipe management system can deliver cooking sequences where the heating jacket can automatically switch between surface temperatures on each individual stage, which not only saves energy, but it also allows the user to process more complex recipes in the fastest times. BCH’s clients rely heavily on traceability and that’s where their reporting system assists with recording all times, weights and temperatures by stage as well as showing trends throughout the process. 

Read the full article on page 14 here: 

Food Manufacturing Africa Q3 2021 by New Media B2B – Issuu

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Well Done Team BCH!

A huge thank you to the entire workforce as we prepare to despatch phase 2 of a major project for one of the UK’s most famous brands.

During the most challenging working conditions during lock down, the team here at BCH have been very busy constructing 4 x Pressure Cooking & Vacuum Cooling Systems, soon be installed in a brand new purpose built cook house which will be the largest installation of its kind.

Phase one of the project consisting of the vacuum raising and cooling plant, is now nearing completion of its installation.  The site team will start to take delivery of the cookers, coolers, platforms, pipework etc. during this week.

The quality and timely progress of this project is a testament to our dedicated workforce, who have worked tirelessly during lock down as we continue to provide equipment and services to all our customers in the UK and overseas.

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BCH Pie Filling Systems

British Pie Week!

It is British Pie Week once again and we thought we would share the nation’s top Pie Fillings for 2020.

  1. Beef and Ale
  2. Apple
  3. Chicken and Mushroom
  4. Steak and Kidney
  5. Lemon Meringue
  6. Beef Mince
  7. Apple and Blackberry
  8. Chicken and Leek
  9. Chicken and ham hock
  10. Beef and Red Wine

Pies aren’t just popular here in the UK though, Australia & Africa are also love a Pie!

Consumers across the globe are enjoying sweet and savoury pies with their fillings made to the highest quality and production standards on BCH’s advanced pressure cooking and vacuum cooling systems.

Here are just a few of the benefits gained from our systems to produce those tender melt in the mouth pie fillings…

Pressure cooking is up to 70% faster than the other solutions on the market.

  • As a result, this is the most cost-efficient production method.
  • Cheaper cuts of meat can be used to gain the same quality end product.
  • Likewise, for the vegetarian options ~ pulses, beans & chickpeas are amongst many other types of traditionally ‘long-cook’ vegetable processes benefitting from our technology.
  • Sealed cooking retains moisture and locks in the flavour and nutrients lost using atmospheric and direct steam applications.

Also, the BCH pressure cooking process is the only type that guarantees the entire contents of the process are cooked evenly and uniformly.

  • Furthermore, when linked with our Vacuum Cooling Process our customers benefit from the fastest, safest and most energy-efficient cooling system on the market.

Enjoy!

 

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Cook & Vacuum Cool System leaves for leading pie manufacturer

This week we despatched a phase 1 cooling equipment package that forms part of a 1000kg pressure cooking and vacuum cooling system, to produce pie fillings for a household brand.

The system can cool products such as pie fillings, ready meal sauces and soups to 5°C within around 45 minutes.

It is gentle on particulates and uses far less electrical energy than conventionally refrigerated blast chillers or other types of scraped surface cooling systems – saving energy costs as well as reducing the environmental impact.

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Don’t forget the Rice – National Curry Week!

The BCH Tilting Cook Cool System is the perfect for producing rice dishes!  This process allows you cook using direct or indirect steam, as well as vacuum cooling – all in the same machine!

Automatic tilting action allows for easy product discharge. This system is also suitable for producing a wider range of products including different types of rice, sauces, sweet and savoury pie fillings, noodles and pasta. It is also available in a range of sizes and has many features!

We are able to provide machines that can handle viscous and dry products by combining the cook and cool process in the same vessel.

See our Rice Tilting Kettle in action!

What is your favourite Ethnic ready meal?

Photo by Pille-Riin Priske on Unsplash

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National Curry Week!

Every wondered how Ethnic Meals are processed?

Did you know a curry is still the nations favourite ready meal?

Food producers can keep up with this high demand by using the BCH cook and vacuum cooling solution with the FlexiCHEF recipe management system to create the complete high-performance system.

Out technology guarantees foods are cooked and cooled rapidly with repeatability whilst benefiting from a smaller footprint and all with reduced labour and energy costs!

This system can cook a huge range of ethnic meals including absorption rice even!

Learn more!

http://www.nationalcurryweek.co.uk/

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Cook Cool Systems

Cook Cool System ready for South Africa

We have just completed our pre-delivery inspection and testing of a 1000Kg Pressure Cook Cool System for one of our long-standing customers in South Africa. The system is capable of both atmospheric and pressure cooking a wide range of soups, sauces and savoury fillings over a wide spectrum of product types. The customer will benefit from high performance vacuum cooling taking the product temperature down to less than 4°C within 30-45 minutes, a faster and more efficient solution than conventional methods. There is also the facility for slurry make up/addition and the system is totally controlled by our proven FLEXICHEF PLC controlled system with office based recipe and reporting facilities. Our engineers will shortly be travelling to the site to supervise the installation, followed by commissioning and training.

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