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MICROWAVE Challenges
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THE CHALLENGE:

        " HOW TO MAKE FRIED FOODS "CRISPY" IN A MICROWAVE OVEN."


DRYFRY Microwave Frying System a food category "step change" technology.

For many years one of the most elusive technical challenges for food technologists, research & development, new product and marketing departments has been the quest for a microwave coating  or frying systems for frozen and chilled food products that will enable fully cooked breaded / crumbed fried
"high water content"  products such as :-

    chicken:      nuggets, strips, "center plate" entree, tenders, patties                         breasts, tenderloins, steaks, fillets, burgers etc.

      fish:           fingers, sticks, fillets, tenders, strips, nuggets, bites etc

    shrimp:       popcorn, jumbo, butterfly, Panko style crusted etc.

    appetizers:  jalapeno peppers, cheese sticks, vegetable sticks etc.

    snack foods: hand held encased, vegetable, meat, fruit, spring rolls etc.

    ,,,,,to be reconstituted "just fried crispy" in minutes in a microwave oven.


THE SOLUTION:

DRYFRY Microwave Coating and Frying System is a market proven "turn key" patented technical process that will provide a high quality "crispy" Panko style crusted fried product when reheated in a microwave oven.

Solution Link      Technical Solutions 1

  



THE CHALLENGE:   TO COOK " FRESH " PROTEIN IN THE MICROWAVE OVEN


JIFFYGRILLE
TM: Microwave Roast/Grilling System a “new food” category.


The standard microwave oven has an inherent disadvantage in that the microwave energy cannot generate “radiant” heat that would impart a “browning and crisping” effect onto the food surface.

Microwave ovens can “fully cook” meat products. However, the food surface retains an “uncooked” visuals appearance. The absence of the traditional "cooked meat eye appeal" of a browned and roasted meat surface is unappealing to consumers. Consequently, as a practical matter cooking meats in a microwave ovens is a "non event".

For many years another goal for new product development departments has been the pursuit of a microwave coating system for uncooked chicken, pork and selected small meat portions that will deliver the expected traditional “oven roasted” cooking experience of “aroma, flavor and cooked eye appeal” in minutes when cooked in a microwave oven.


THE SOLUTION FOR FRESH CHICKEN,PORK & FISH

JIFFYGRILLE TM  Microwave Roasting Bag with DryRub Spice Mix Powder
 ( or Liquid Marinade ) Grilling System

Think:-
“BBQ Chicken Wings in 5 Minutes” in your microwave oven.
"Shake & Microwave" style Flavored Roasting Bag
“Microwave Grilled Pork Chops ” in minutes with JiffyGrille Roasting Bags.

The flavored microwave grilling system (patent) is applied by placing raw meat pieces into the microwave roasting bag containing the DryRub Powder (or Liquid Marinade) closing the bag, and shaking so the particles or liquid adhere to the meat.
The coated meat is then cooked in the microwave roasting bag in the microwave oven to produce the traditional “roast / grill” eye appeal, aroma and flavor taste as indicated on the package.

JiffyGrille systems can be packaged with or without meat.

Cook fresh meat microwave fast, no mess,no clean up, quick & convenient preparation, juicy “in bag” cooking.

 
Solution Link      Technical Solutions 2

 



                      "For your consideration" by Timothy H. Behrer
                                        posted  January 15, 2010.              
 
         Read complete article for new challengers & products:
-
        Note: # 2, Para 1,  ref.  raw Poultry & red meat.
                    # 3, Para 1,  ref.  high moisture, breaded food.





 
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