CPET Browning:

The challenge of CPET browning is to brown the surface of a ready-meal product in a CPET tray without deforming the tray. The benefit of the Unitherm process is a finished product that has the taste and appearance of an oven baked product after it has been reheated in a domestic microwave. Unitherm’s unique processes for browning ready-meal trays are not limited to CPET, but also include aluminum foil and other ready-meal tray materials.

Visit Our Solution Center

View Videos

RELATED NEWS

• "Processed food gets real with advanced thermal heating technologies" - Food Technology & Manufacturing - March/April 2012
• "Processed food gets real with advanced thermal heating technologies" foodprocessing.com.au - February 2012
• "Ready-To-Eat Meals now Higher Quality"- Food Processing- June 2011

TRAY BROWNING

• Lasagna, Liaise Potatoes, Mac and Cheese
• Oven Baked Appearance and Taste
• In-line Process
• No Deformation to Tray

DIRECT FLAME

• Unitherm Flame Grill or Tunnel of Fire
• Multiple Independently Controlled Burners
• 700°C to 1,200°C
• Roast Effect is Less Uniform
• Variable Speed
• Vegetables, Poultry, Beef

INFRARED HEAT

• Unitherm Gas Infrared
• Unitherm Electric Infrared
• Up to 2,000°C
• Roast Effect is More Uniform
• RTE Poultry, Beef, Pork, Breakfast Sausage

SUPER-HEATED AIR

• Unitherm Oven with Impingement
• Up to 700°C
• Roast Effect is More Uniform and Crisp
• Poultry, Beef, Pork, Vegetables