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Stand : 5072 |
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Spring Place
Millfold
Whitworth
Rochdale
Lancashire
OL12 8DN
United Kingdom
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44 (0)1706 852122 |
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44 (0)1706 853629 |
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| Product Name |
| BCH Bratt Pans |
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| Description |
BCH manufacture bratting systems for a wide variety of products, including meat, bacon, mushrooms, onions and peppers, with a rapid sealing being obtained by means of a heting medium that makes use of thermal oil or steam. Both manually operated and automatic systems are available.
200L Bratt pan - The manual version comprises a flat bed, rectangular-shaped vessel with a jacket on the underside for heating the product or, alternatively, direct gas heated. Liquid draw-off valves are provided and the vessel is supplied with hinged lids to retain heat and minimise steam emission. A hydraulically operated hand pump and cylinder is used to empty the Bratt Pan. |
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| Product Sector(s) |
Cookers
Frying Machines |
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| PDF |
| Click here to view PDF |
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| Product Name |
| BCH Micro Extrusion Line |
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| Description |
BCH’s new micro confectionery extrusion line is a cost-effective solution for any new start-up companies as well as certain developing markets within the Middle East, Africa and Asia who wish to gain a foothold in the sector, without committing huge initial outlay. The new user-friendly and easy-to-install solution should be of interest to those niche companies serving smaller segments of the confectionery industry. The line presents a viable option as users invariably lack the large sales volumes to warrant investment in larger, more expensive production lines and may also offer advantages to test kitchens environments.
In addition to its ability to extrude traditional confectionery products, the new micro extrusion line has also been designed in tune with the continued move towards more responsible, healthy-eating attitudes. As a result, the new line offers the capability for 100% fruit and vegetable extrusion to suit the latest consumer trends for natural, organic and clean ingredient labels on snack products.
The micro extrusion line has a 300mm product width for output capacities of up to 150kg/hr of liquorice product and up to 300kg/hr of liquorice and sugar paste co-extrusion.
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| Product Sector(s) |
Confectionery Processing Machines
Cookers
Extruding Machines |
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| PDF |
| Click here to view PDF |
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| Product Name |
| BCH ProWok |
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| Description |
Fresh & healthy, high quality stir fry production. A Chef quality process.
The BCH ProWok is an industrial wok, that for the first time makes it possible to retain the crispness and bite in vegetables, the taste and sizzled rind in joints of meat, and makes preparation of the food possible using a maximum of 1% fat or oil. The ProWok now makes it possible to mass produce vegetables of a quality equal to those prepared freshly at home. For instance it is possible to produce meat and vegetable pieces for pizzas, wok dishes etc. so that the characteristic roasted taste is retained and it is possible to manufacture products for re-heating (even in microwave ovens) that retain their crispness and fresh taste when served.
Problems
The problems involved in processed food are well known. Vegetables lose their crispness and bite, not least because of the traditional blanching before freezing, and roast meat joints lose their characteristic roasted taste, getting boiled rather than roasted or end up swimming in the oil that is often needed to cook them.
Solutions
The patented method used in ProWok solves these problems. The food is turned constantly in a copper-coated steel trough at a temperature of up to 300°C. The food can be roasted using only 1% fat. Some of the natural water content evaporates along the way. The crispness and taste are retained. ProWok can be run on both gas (recommended) and electricity. It has a capacity of up to 400kg raw ingredients per hour, depending on the type of product. ProWok can be used for processing both individual raw ingredients and mixtures, for instance, casseroles containing both meat and vegetables.
The system is 100% computer controlled and can be integrated into a company’s own development/quality management system. OR Calling on our vast experience in the food and confectionery industries our electrical and software engineers will develop a control system that specifically matches the process requirements of any individual plant. The software can be developed for use on any of the leading PLC manufacturers equipment and a full SCADA package can be added to include recipe management, real time and historical trending, batch reports and complete overview of required.
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| Product Sector(s) |
Bakery Equipment
Cookers
Mixers (with & without Vessels)
Process Vessels
Vessels |
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| PDF |
| Click here to view PDF |
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| Product Name |
| BCH RotaChill Cooling System |
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| Description |
The BCH RotaChill cooling system is a high efficiency, rotary tumble chilling unit designed for use with freshly cooked products which have been deposited into pre-packed pouches or bags. A wide variety of food products, including sauces, casseroles, fillings, desserts, ethnic meals and toppings etc... can be cooled on this unit.
* Extended product life
* 500 to 1000 litre systems, using pouches up to 10 litre capacity.
* Nominal cooling time of 0 to 90 minutes.
* Can be used in conjunction with nay existing cooking system. |
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| Product Sector(s) |
Factory Cooling
Vessels |
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| PDF |
| Click here to view PDF |
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| Product Name |
| Caramel Systems |
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| Description |
BCH manufacture a range of equipment for the production of chews, caramels and toffee, from single batch cooking through to continuous production, installing complete turnkey Caramel Production Plant.
BCH batch and continuous caramel cookers are designed to minimise 'burn on' for 24 hour continuous operation without any cleaning, giving efficiency and reliability of operations.
The BCH 'Ultracoater' Enrober is designed for the full and half coating of biscuits, wafers, fudge with caramel, jams, fondants and cremes. It is fabricated in stainless steel and designed to handle water based coatings that require regular and easy cleaning. Viscosity can be carefully controlled via. temperature and humidity controls. |
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| Product Sector(s) |
Confectionery Processing Machines
Cookers
Extruding Machines |
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| PDF |
| Click here to view PDF |
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| Product Name |
| Continuous Fruit Cooking & Extrusion System |
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| Description |
BCH have developed a NEW 100% fruit cooking and extrusion system. The system is a combination of BCH's large surface area MaxiVap Evaporator technology which is used for long running caramel plants combined with BCH's liquorice extrusion technology.
The BCH Jam System has evolved by merging with BCH extrusion technology. The fruit cooking and extrusion system therefore has enabled BCH to achieve evaporation of high moisture fruit mixes to typically 85% solids, at which point they have a consistency of a soft dough which can be extruded using BCH extrusion technology. This then enables the production of a healthy snack bar using 100% organic fruit ingredients which can be co-extruded in a variety of different colours, shapes and flavours.
BCH manufacture a range of extruders for the confectionery industry, including side flow, twin screw, continuous or batch fed. The extruders are primarily designed to handle hot, dough textures and have been used to extrude caramel, cheese, fudge, fruit paste and liquorice.
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| Product Sector(s) |
Bakery Equipment
Confectionery Processing Machines
Cookers
Extruding Machines
Process Vessels
Vessels |
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| PDF |
| Click here to view PDF |
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| Product Name |
| Liquorice Process Systems |
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| Description |
BCH is regarded as the world leader and has built an extensive knowledge base in the processing and handling of very viscous products like liquorice / licorice and fruit twist. In fact BCH produced their first liquorice / licorice press 170 years ago, in 1835, and has been producing equipment for liquorice ever since.
This has been as a result of a high demand to develop new products and innovation. A number of full turnkey process lines have recently been completed for various confectionery manufacturers across Europe and America, including fully automated lines for the production of both continuous extruded liquorice / licorice and liquorice / licorice allsorts.
From design and manufacture BCH can offer full ingredient feed systems to final guillotining offering product flexibility in terms of co-extrusion combinations and glazed or sugar dusted finishes.
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| Product Sector(s) |
Confectionery Processing Machines
Extruding Machines |
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| PDF |
| Click here to view PDF |
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| Product Name |
| Marshmallow System |
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| Description |
| BCH manufacture a range of equipment for the manufacture of mallow syrups, mallow product proces systems and turnkey extruded marshmallow lines. All product contact equipment is manufactured in stainless steel to simple robust and hygienic designs. |
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| Product Sector(s) |
Confectionery Processing Machines
Cookers
Depositing Machines
Extruding Machines
Mixers (with & without Vessels)
Process Vessels
Vessels |
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| PDF |
| Click here to view PDF |
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| Product Name |
| Tilting Cook-Cool |
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| Description |
The BCH Tilting Cook-Cool System is a steam jacketed scraped surface cooking kettle fitted with a tilting mechanism for easy product discharge. When connected to the vacuum cooling system, the kettle can be also be used to chill a wide range of products such as sauces, pasta, rice etc.
The main features of the system are that it is fully automated sauce production vessel, capable of cooling products under vacuum to 5ºC or below within 45 minutes in the same vessel ~ no additional refrigeration is needed.
Pressure cooking and a range of additional optional features are also available for the kettle.
Some of the benefits include increased product shelf- life, reduced running costs when compared to blast chilling or refrigeration, reduced labour costs, improved product safety and increased productivity.
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| Product Sector(s) |
Cookers
Mixers (with & without Vessels)
Process Vessels
Vacuum Processors
Vessels |
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| PDF |
| Click here to view PDF |
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| Product Name |
| Universal processing machine |
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| Description |
BCh have designed and developed a range of universal blending and mixing vessel. Designed primarily for the dairy industry, the machine has been extended for use in the food and confectionery industries. The vessel design incorporates a high speed shear action blade in the base of the vessel, complemented by a slow speed scraper arm. the scraper arm being provided with PTFE blade to assist the mixing process, and to ensure maximisation of heat transfer. A serrated blade in the base of the vessel creates a vortex and produces a thorough mixing and blending operation. The vessel can be designed for internal operation under pressure or vacuum conditions, incorporating al necessary safety features.
A varying range of sizes from 25kgs to 500kgs can be designed and manufactured specifically for customer requirement. |
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| Product Sector(s) |
Bakery Equipment
Cookers
Mixers (with & without Vessels)
Vessels |
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| PDF |
| Click here to view PDF |
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| Product Name |
| Vacuum Cooking Systems |
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| Description |
| BCH have long been associated with the design of high quality vacuum cooking systems, built to the highest standards, which are used worldwide. The vacum cooking process gently cooks & simmers products at temperatures below the equivalent atmospheric temperature - this ensures that product caramelisation and vapour evaporation levels can both be controlled repeatedly to your product requirements. These systems can offer improved product quality, helping the product to retain the natural flavour, colour and especially whole fruit integrity. It is ideal for table jams, jellies, preserves, fruits, chutneys and bakery jam cooking processes. |
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| Product Sector(s) |
Bakery Equipment
Confectionery Processing Machines
Mixers (with & without Vessels)
Pizza Topping Equipment
Vacuum Processors
Vessels |
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| PDF |
| Click here to view PDF |
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| Product Name |
| Vacuum Cooling |
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| Description |
| Vacuum Cooling is a well proven method of process batch cooling, and BCH has been at the forefront of this technology for over 25 years. By using vacuum technology, we are able to reduce the boiling point of a product - driving out the latent heat by boiling off vapour, which in turn causes the product to fall in temperature. Application of vacuum directly to the product achieves very fast cooling rates - typically from 90 degrees C to 5 degrees C with 30 to 45 minutes. Although cooling rates can vary between different products, this system offers a high level of repeatability, consistency and quality. |
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| Product Sector(s) |
Bakery Equipment
Mixers (with & without Vessels)
Pizza Topping Equipment
Process Vessels
Vacuum Processors
Vacuum Pumps
Vessels |
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| PDF |
| Click here to view PDF |
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