Carbonizing food is an ancient preservation technique that can store food for long periods. A carbonization machine uses dry heat to remove most moisture from foods, leaving them with very little water content. This process gives you more shelf life and helps maintain flavor!
There are many different machines on the market, but not all are created equal. These machines vary in size, capacity, and price. Ensure that you are getting your money’s worth by doing your research before buying a machine.
Let’s take a look at three reasons why you need this equipment in your commercial kitchen today!
1) Keeps Food Tender
Carbonizing food (or dehydrating it) can make foods more tender rather than tough and chewy. This is because the process removes most of the water content, which makes up meats tendons and ligaments. See the rice hull carbonizer design. By removing this, you are left with shorter fibers that break down quickly when chewing begins! Foods like beef and vegetables can be carbonized to make them more tender and palatable.
Industries like catering and restaurants that serve tender steaks will benefit from using a carbonization machine. Carbonization also extends the shelf life of meats, even when it is cooked. Carbonizing vegetables can make them easier on the stomach as well. The process creates shorter fibers within plants which result in smoother digestion and less gas.
2) Helps Foods Taste Better
The carbonization process does more than make foods easier to chew; it helps them retain their flavor. Because most water is removed during the process, flavors are not diluted by excess liquid, resulting in weak-tasting products. Additionally, foods like vegetables and meats will retain their natural flavors rather than becoming infused with the flavor of spices or sauces.
This is beneficial for commercial kitchens that may be using a particular spice in multiple dishes, as it can help prevent cross-contamination. No need to worry about ruining your next dish by accidentally adding too much seasoning! Not only does this benefit the taste of your food, but it also helps keep costs down by reducing the number of ingredients you need to purchase.
Carbonizing food also reduces oxidation that occurs when fruits and vegetables are exposed to air by charcoal carbonization furnace. This oxidation is what causes some foods like apples and avocados to turn brown. Carbonizing food makes them last longer as well!
3) Helps Foods Keep Their Shape
The process of carbonization prevents foods from falling apart and turning into mush. This is especially helpful for meats like steaks or burgers that can be difficult to chew if they’re not cooked properly.
Carbonized foods will maintain their shape even when cut, so cutting them does not create a mess. This is especially beneficial for meats prepared in the foodservice industry, as it results in less wasted product!
Other benefits of carbonization machines include:
– Removing the need for chemical preservatives and additives.
– Eliminating freezer burn, which also reduces waste.
– Giving food more extended shelf life without having to use chemicals or pesticides.
– Saving money on food purchasing by extending shelf life and decreasing waste.
Carbonization machines are a must-have in any commercial kitchen, so choose wisely when buying one! When looking at equipment, ensure that it has features like digital controls (for better consistency), a large capacity, and a good warranty. There are different biochar reactor types. Click https://bestonmachinery.com/biochar-production-equipment/reactor/.