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Competence from start to finish – the convenience line


The food product prepared using alco mixing and grinding equipment can be subsequently formed with alco forming machines. For this purpose, moulding plates with holes in the shape of the product (e.g. meat patties, schnitzel shape, nuggets...) are manufactured according to the product's desired appearance and weight. alco currently manufactures different forming machine models with belt widths of 400 mm and 600 mm.

Breading and battering
After being formed the products can be coated with various coating media (predust, breading and battering). However, this processing step is omitted for some products e.g. meat patties, hamburger patties etc. Different machines can be used for the coating process:

  • Battering machines for normal, liquid batters
  • Dippers (dipping machines) for viscous preparations or beer batter that must not be pumped
  • Predusters for dusting the products with flour to bind and dry off the surface
  • Breading machines for applying different types of breadcrumbs, from fine breadcrumbs to cornflake coatings and Japanese Style Panko.
  • Drum-breaders working with flour or breadcrumbs to create a coarse, homestyle texture coating. The machine is suitable for chicken parts, such as tenders, wings or legs, which have some overlapping areas or an irregular structure.

Some of the products on the market are already cooked, but here a distinction needs to be made between pre-cooking and thorough cooking. In the latter case, the products are heated to such an extent that they are ready to eat without additional heating.
In most cases, the products are passed over a continuous fryer, whereby they are immersed completely in hot oil at a temperature between 160 °C and 185 °C. Fryers in the common belt widths are also available from alco.

Continuous fryers can be equipped with different heating systems. The smaller machines are mostly electrically heated, while larger ones are usually heated by means of a heat transfer oil (thermal oil).

As an alternative to the fryer, alco has a Teflon cooker in its product portfolio that browns and cooks products using hotplates. The products are conveyed between a top belt and bottom belt through the machine, these belts being heated by means of plates. The products cook in their own fat. No additional fat is needed.

Post-cooking systems are often incorporated downstream of a fryer or the contact cooker. These systems come in two different types. Some work passively, that is, the products are held for a certain time in an isolated section so that the temperature can equalise from the outside inwards to the core. In the active system, air is heated and circulated over the products, similarly to a convection oven. These systems are available both in linear form and as a spiral for increased capacity.

Visions of food-systems

State-of-the-art convenience technology.
alco – your equipment supplier for complete solutions in the foodstuffs industry.

See for yourself!

> in | form AFM
> equal | flat  ASP
> top | tender ASC
> top | cut ACB
> flour | coat  ABM
> top | coat APN
> top | crumb APT
> liquid | coat ADT

> hot | fry AGF

> spiral | heat ASH

> belt | grill AGT

> hot|cook AHC

> linear | heat AGL