Celebrating National Curry Week

This week we celebrate the Annual Curry Week which takes place in October every year. Starting in 1998, Peter Grove, a journalist, founded this week to promote this Indian dish he had fallen in love with, whilst also raising funds for charity. To this day, these core objectives are still honoured.

Since the 1970s curry has become a staple in ready-meal consumption, with millions consumed every single week!

As curry increases in popularity, food producers are looking at ways they can keep up with this high demand for ethnic-ready meals. Below we have outlined our popular process solutions for this food sector.

BCH Cook & Vacuum Cool

The BCH Cook and Vacuum Cool is a popular choice among food producers looking to produce high-quality sauces and rice. One advantage of this machine is the ability to cook and cool products quickly and efficiently. An option to do this in a single vessel is also available to help save space.

The addition of the FlexiChef Recipe Manager System, completes this high-performance system, allowing the user access to even more options in the production process such as viewing trends and alarms, and saving and editing recipes.

BCH Bratt Pan

Another popular method for the production of ethnic meals is the BCH Bratt Pan, which can be utilised for a wide range of cooking functions including shallow or stir-frying, braising, boiling, steaming, poaching or stewing. This versatile pan is also used extensively in the ethnic ready meals industry for cooking basmati and pilau rice using total absorption cooking methods, as well as for the production of curry sauces.

This processing method is most popular for Food Producers who want to ‘Develop the Flavour’ – as the Bratt Pan allows rapid sealing or searing of meat and vegetables.

Optima

The BCH Optima Processing System is a highly versatile mixing vessel that can provide lots of options when added to a manufacturing lineup. Various consistencies can be achieved with the Optima, allowing you to create a range of curry sauces.

The Optima can also remove the need for several machines to be bought as a wide range of process options are available to make other products.

Orbiter

For start-up producers or food manufacturers looking to introduce ethnic-ready meals into their lineup, the Orbiter is great for smaller batch sizes. Not only are these kettles highly versatile, but they are a simple plug-in-and-go design. Making them more cost-effective and easier to install and run.

New curry flavours can be added to an already existing lineup of ethnic-ready meals or introduced into your offerings if you want to test a new product.

RotaChill

To prolong the shelf life of ready meals and sauces, BCH offers the ‘RotaChill Pouch Cooling’ method. Designed for use with freshly cooked products deposited into pre-packed pouches or bags, an incorporated pump filler and pouch filling station allows for accurate filling.

The RotaChill can extend shelf life within the factory environment or beyond for food-service operations, all without the need for freezing. Making it ideal to retain original product quality and freshness.

Conclusion

BCH’s various technologies guarantee foods are cooked and cooled rapidly with repeatability, whilst benefiting from a smaller footprint and all with reduced labour and energy costs!

For more information on BCH technologies for cooking ethnic meals, get in touch with a member of our team today at info@bchltd.com / +44 (0) 1706 852122

It has often been said that curry is the new national dish of Britain and it’s certainly easy to see why!