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Manufacturing technology provider Anko Food Machine has unveiled its latest innovation, The EMP-3000 Empanada Making Machine.
This new solution is designed to deliver ‘exceptional’ efficiency, productivity and customisation options for food factories and central kitchens to expand their market share.
According to the company, the technology can support restaurants’ long-term goals and enable the production of up to 3,000 empanadas per hour. The machine is claimed to reduce the number of operators required by 75%, as well as allowing for the creation of brand-distinctive empanadas that resonate with market trends.
Forming and labelling empanadas before their delivery can be achieved in one step using replaceable molds that can be custom-made to imprint the producer’s chosen brand logo on its border.
Additionally, thanks to the technology’s modular design, operators can swap the filling system in five minutes, replacing and transporting the filling module effortlessly for loading and cleaning.
The EMP-3000 processes raw and cooked ingredients while maintaining the firmness of granular fillings – such as peas, corn kernels and diced potatoes – up to 10mm in size. After production, each empanada is labelled with stamped words like ‘beef’ or ‘chicken’ to indicate filling.
A clamping mold mechanism turns the dough wraps and filling into authentic-looking empanadas, using an upgraded in-house design to ensure longevity.
Anko’s general manager, Richard Ouyang, said: “Production challenges [for manufacturers] include ensuring appealing presentation and handling various flavours every day. A 15,000-empanada order might require changing fillings every 1.2 hours for an equal eight-hour beef, chicken and jam empanadas output.”
“During the development period of this machine, the team performed a 250,000-cycle durability test equaling 20 working days of eight hours each of uninterrupted operation, and we are pleased with the results.”
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