The story of Tecnopool began in 1980 with the patenting of Anaconda: the first conveyor belt conceived by the company’s founder, Leopoldo Lago. It was the beginning of a success story that has never stopped, as the results achieved in the last 30 years have been testifying.
From deep-freezing to cooling, from pasteurizing to proofing, from product handling all the way to baking and frying, the term flexibility goes hand in hand with all Tecnopool solutions.
The know-how Tecnopool has acquired allows it to guarantee a method that is absolutely avant-garde for the treatment of packaged or bulk food products, which are conveyed on belt and deep-frozen in cabinets that have insulated walls with variable thickness.
A system designed for two types of cooling: Ambient and with forced air in room. It is precisely this flexibility that makes it suitable for any manufacturing line and any kind of packaged or bulk food product.
Such a delicate process deserves all attention. This is why Tecnopool has always developed plants that are perfectly calibrated that do not alter the properties of the food products and which therefore respect both the end product and the consumer.
To make the treated products reach the right temperature within the required time, it is essential to carefully cover every detail: it is no coincidence Tecnopool designs complex plants that use insulated rooms to treat the food products in accordance with parameters that are constantly monitored.
Diathermic Oil Spiral Oven
Tecnopool, faithful to its philosophy of simplifying production lines for mechanical and economic reasons, has completed its range of plants with a spiral cooking system which, thanks to its configuration, allows for space saving and a smooth production process.In this way, it is possible to avoid the use of row gear up/gear down systems, which are very common in the pan lines used in tunnel ovens.This is not something new; however, this spiral configuration makes it possible to make the best of the heating system designed by Tecnopool for this oven. The absence of forced ventilation and the favourable balance of air/product volume in the cell, compared to a tunnel oven, makes it possible to work with room temperatures between 10° and 15°C lower than those used by tunnel ovens (cooking times being equal). In special cases, according to Tecnopool’s experience, these differences can reach 30°C. Anyway, also in some specific cases in which it is necessary, forced ventilation is also installed in order to increase the convective effect. The thermal fluid that runs through the tubes is diathermic oil, a system that has been chosen on account of its high thermal performance and its very low risk. It must be taken into consideration that the performance of a diathermic-oil boiler ranges between 87% and 91%, compared to 60% of an air-heating system or 30% of a direct-flame heating system.
Thermal Oil Fryer
True to its philosophy of constant evolution and growth, Tecnopool increases its product range with another processing machine that allows it to complete new production lines that meet customer requirements in the areas of meat, fish, bread and sweets, snacks, peanuts and even pet food: Tecnopool fryer.
Why choosing a Tecnopool fryer?
Thermal oil exchanger submerged in the frying pan to:
- Reduce to a minimum the difference in temperature between the heat source and the required frying temperature of the oil;
- Increase the rate of response and adjustment of the temperature;
- Keep the frying oil as static as possible.
Fume extraction hood with fat separation filters, high-efficiency turbine and glazed perimeter fence:
- To facilitate the extraction of fumes and steam, prevent any condensation dripping back into the frying oil causing contamination;
- To permit the visual inspection of the production;
- To separate and condense the oil in suspension present in the fumes, to avoid odour.
Frying pan completely removable: