We are a group of consulting engineers, led by Bob Hanson, specializing in the thermal processing of pre-cooked meat products at scale. Our focus is to design thermal processes that ensure food safety, optimize quality, and maximize production for meat processors. To maintain our independence, we work only for our clients -- we do not rep any equipment companies nor do we accept finders fees or commissions.
Our staff are experienced process engineers focused on the field of cooking, smoking, and cooling of meat products. All of us are qualified as process authorities for regulatory compliance in the United States, Canada, and Mexico. We have extensive experience on all types of forced-air convection ovens, including smokehouses, impingement, and spiral ovens.
Validate ovens -- Balance oven airflow -- Measure oven temperature profiles -- Design cooking processes to increase yields and throughput -- Improve smoke color and flavor -- Reduce color variation -- Maximize first-pass #1 product -- Optimize browning and maximize yields in impingement and spiral ovens -- Analyze processes for pathogen lethality and regulatory compliance -- Third-party process authority for cooking and chilling -- Design chilling processes for regulatory compliance -- Maximize cooling rates and yields -- Training programs for ovens and thermal processes
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