Domestic and oversea food manufacturers, ingredient suppliers, technology consultants, microwave packaging and supply chain companies interested to receive sales, marketing, food category and territory information for DRYFRY or JIFFYGRILLE microwave technology and process systems, please contact JiffyCrisp LLC, New York.
JiffyCrisp understanding of the
relationship of all the component variables in microwave recipes, ingredient
selections, plant procedures, storage stability, susceptor packaging structures and microwave oven technology that has resulted in
two complementary patents related to "high water" content fried products viz.
cooking process" and b)
with fluid absorbent structure"
JiffyCrisp has combined these
two patents and is offering this process as:- DRYFRY TM Microwave
Coating and Frying System.
This enables frozen crumbed / breaded
fried chicken, fish and selected snack food products to be “just
fried crispy” in minutes in a
DRYFRY is a “fully developed, turn key / drop in” manufacturing and susceptor packaging frozen microwave food process.
trends, government regulations, consumer tastes and with the
introduction of new DRYFRY "just fried crispy, category changing"
microwave technology will challenge food companies R & D to develop
and Marketing Departments to reposition / introduce these new and
improved microwavable categories that will address these issues and
1. crispier: fried chicken, fish
and hand held snack foods (DRYFRY) 2. healthier;
reduced trans fats, PHO, HO, sodium etc. 3. fresher;
steamed vegetables, marinade raw chicken & pork. 4.
high quality; mouth feel and taste, whole muscle meat / not
ground. 5. convenience; fast preparation and cook
times, quick clean up.
Companies who are "first to market" offering enhanced "high quality"
microwave products will enjoy market opportunities in a un-crowed
category sector with limited technology competition.
It is widely accepted that "conventional recipe" food
products, when tested using microwave susceptor packaging will, in most
cases provide "less than expected" results when reconstituted in the
Microwave susceptor packaging generate
a "crisping effect" by the susceptor input of radiant and conductive
heat, however susceptor material "by it self" is not the total solution.
successful re-formulation of ingredients, plant process and susceptor
packaging design must be optimized to achieve "high quality crispy"
company R & D Departments now recognize that successful microwave
products require knowledge of the inter-relationships between
ingredients, re-formulation, plant processes, micro-wavelength cooking
action, freezer stability and susceptor packaging involving full or
partial metalization, shielding, venting and elevation to list a few
DRYFRY : Microwave Batter & Crumb Frying System has addressed these technical challengers and their patented process will provide a "just fried crispy" product in minutes when cooked in the microwave oven.
Food manufacturing companies interested to incorporate this microwave process into their microwave product range is offered through the DRYFRY “Evaluation
and License” agreement program in the patented and non patented territories.
New Products and R & D Departments interested to learn about the DRYFRY microwave technology and process. Please note that the DRYFRY is a "fully Developed" system and we look forward to interested client's R & D Departments to evaluate our technology.