Reaseheath - Food Technology, Consultancy and Product Development

Reaseheath College is one of the most successful specialist education establishments in the country, situated near Nantwich in England. Our food technology department provides practical courses for all grades of students and members from the industry. Industry specialists work closely with Reaseheath as associates.

PILOT AND SEMI-COMMERCIAL EQUIPMENT

The food-processing hall provides a range of pilot and semi-commercial equipment to enable hands-on experience. This equipment includes:

• Butter making – batch type 90L
• Evaporator – 450L/hr
• Spray drier – NIRO type at 13kg/hr
• Ice cream – continuous at 450L/h, batch at 5L/hr
• Pasteurisation – plate type 1,000L/hr to 1,350L/hr
• Separator – 1,000L/hr to 1,350L/hr
• Mini UHT plant – tubular at 1L/min, and homogenisation
• UHT processing – indirect plates or steam injection at 100L/hr
• Aseptic pot filler – 30 to 40 units per minute with dual filling
• Rotary retort – equipped with heat penetration monitor and FO calculation
• Cheese making – one 2,300L vat, one 450L vat, one 220L vat, mills, presses, and soft cheesemaking equipment
• Membrane filtration – UF and micro filtration
• Scanima universal mixer – high shear mixing, agitation, vacuum mixing, heating, cooling, two powder and liquid addition ports, product recirculation and exit
• 100L batch yogurt processing plant and specialist small-batch incubator

KITCHEN EQUIPMENT RANGE

A wide range of industrial and domestic kitchen equipment is available for food manufacture and development work. Kitchen equipment includes:

• Sausage making
• Cookers and baking ovens
• Microwave cookers
• Refrigerators and blast freezers

Our food hall is licensed to manufacture cheese, ice cream and butter for public consumption. Reaseheath's food department is now a centre of vocational excellence in food-chain technology.

The food processing services are essential for product development work where the work begins with a small brief which can then be scale up into larger batch sizes. This process mimics the way the product would be manufactured in the factory.

TRAINING AND CONSULTANCY FOR CHEESEMAKING

Reaseheath provides the dairy industry with training and consultancy in cheese, yogurt and fermented products. The short courses in cheese and yogurt are attended by delegates from all levels of the industry, as well as those who are interested in establishing a dairy business. Courses can be tailored to individual requirements, and given on site. Consultancy on all aspects of cheese and yoghurt manufacture is also available.

PRODUCT DEVELOPMENT – ARKARIUS FOOD CREATION

Arkarius is a specialised product development business, creating new food products. We assist in the development process by preparing samples, providing technical advice and experience in ingredient selection, formulation, process equipment, shelf life, legislation and HACCP. This can be carried out independently, or as part of the project team. All such work is confidential.

Arkarius also run open courses on ice cream technology, as well as specific closed courses when required.

ASEPTIC TECHNOLOGY – DIOTTE CONSULTING AND TECHNOLOGY

Diotte provides technical consultancy to the UK, Ireland and Europe, specialising in aseptic technology and arranging training courses and seminars. The company also supplies small to medium-size process equipment, conducts customer trials (UHT, ESL and hygienic filling) for sample production, for shelf life and market evaluation, and develop food safety and quality-management systems.

LABORATORY SERVICES

Reaseheath's range of food process equipment means that it generates a large number of concept samples as well as final products. These products require testing for verification of ogranoleptic quality, microbiological safety and shelf life. The food department provides in-house testing facilities for most food products, and uses specialist food laboratories for special tests.

MINIMAL CAPITAL RISK – REASEHEATH FOOD TECHNOLOGY TRIALS

Reaseheath facilities reduce the risk of initial capital investment by offering test market samples to evaluate customer reaction and market size. Once the market results are known, we work with the client to progress and continue technology transfer to large-scale production at an existing or green field site.