0 MT...
... of food made on Gold Peg Food Processing Systems

Key Numbers

Key Numbers

Check out the key numbers that prove our unique systems can help your business evolve.

156 hrs

156 hours (6.5 days)

Non-stop production ability available

  • One wash per week
  • Maximising production time
  • Minimising waste and ingredients

145 °C

145 °C heating

In a single step or to any temperature from 40 °C

  • Efficient energy use
  • Lower capital investment
  • Accurate temperature control

20 sec

20 seconds

To evenly heat all product

  • Efficient use of time
  • Efficient use of energy
  • Efficient use of ingredients
  • Increased bacteriological product safety

1 wash

1 wash per week option

Depending on plant operation

  • Reduces chemical costs
  • Reduces wear and tear on machinery
  • Reduces product waste
  • Maximises productivity

150

150 systems operating globally

Operating at R&D rates (150 kg/h) through to 14,000 kg/h

  • 20 different countries

17,000 kg/h

17,000 kg/h production possible from one cooker

Configurations operating from 50 – 17,000 kg/h

  • RotaTherm® has a turn down of 4:1 e.g. operating range of 500 – 2000 kg/h
  • Heating energy is matched to the production rate

25 mm

25 mm particles can be processed

Maintain particulate integrity (shape) or make homogenous (smooth) product

  • Flexibility means one cooker can process chucky and smooth products
  • Set conditions for each recipe

1 step

1 step heating to UHT (145°C)

In one cooker (not two stages)

  • Superior technology
  • Less processing time
  • Efficient capital investment

7%

7% yield increase capability

Increasing your output from the same ingredients

  • Fast, even processing
  • Direct Steam Injection cooking technology captures water in product matrix

30%

30% improvement in productivity

From multiple design and operational features

  • Efficient use of heating energy (culinary steam is directly injected in the product)
  • Automation
  • Long runs (increased production time)
  • 10% reduction in ingredients

10%

10% reduction in ingredients costs

From efficient heating and consistent processing

  • Start on product (not water) so pack off more (less waste)
  • Even heating and processing leads efficient, and predictable ingredient usage
  • Ability to pause for long periods without ruining product
  • Fine tune settings to refine process and improve quality and use of expensive ingredients

1/2

1/2 a person

Required to operate a system

  • Highly automated systems
  • Consistent process and consistent product
  • Open for other duties

1988

1988 the year Gold Peg started

Liberating companies from the confines and inefficiencies of batch

  • Operating internationally from the start
  • Japan and USA were Gold Peg’s first major markets
  • 150 Gold Peg continuous cookers operating

1 focus

1 area of specialisation for Gold Peg

Continuous cooking using Direct Steam Injection

  • We believe where the volumes warrant, or quality is valued, continuous cooking delivers the most efficient process with the highest quality product
  • Gold Peg’s advanced Direct Steam Injection technology elevates your results

5

5 trial systems globally

Access to leading Gold Peg technology around the globe

  • Trials performed with your ingredients
  • Operated by experienced team
  • Opportunity for sighter trials

20

20 countries serviced and counting

Experienced global clients and network

  • Continuous cooking systems since 1988
  • Regional and remote support

2-4°

2-4° lower UHT (ultra high temperature)

Achieve bacteriological safety at lower temperatures

  • Less energy
  • Improved productivity
  • Product safety