Machine builder reveals the secret of perfect Yorkshires every time
1 min read
A Cornish machine builder specialising in automated food handling systems reckons to have cracked the secret for baking the perfect Yorkshire pudding which it says needs exactly the right amount of batter, neither too much nor too little.
Western Mechanical Handling (WMH) UK claims to have a system to produce perfect results every time having recently developed an entirely new technology for depositing Yorkshire pudding batter into baking moulds for a frozen foods manufacturer. Previous methods, based on standard motors running for a set time, had proved inconsistent and temperamental, causing variation in final weight of the end product and stoppages to production.
To overcome the problem, WMH Automation's servo based system irons out the inaccuracies of batter pumping while increasing throughput.
Using peristaltic pumps the batter delivery is now accurate to +/- 0.1g. The batter is fed through a flexible tube fitted inside a circular pump casing, in which rollers rotate to squeeze the tube and cause the batter to flow forward.
To achieve the steadiest flow possible WMH has mapped the pump into discrete operational zones where the batter flow rate varies and is using the latest Mitsubishi servo technology to ensure total accuracy.