For a True Roast or Browned Finish Without Further Cooking the Inside
Frampton Worldwide’s flash roasting machines are a specialised solution designed to give pre-cooked products a true roast or browned finish, without further cooking the inside. Using an intense, short burst of heat, our systems deliver the appearance, texture and visual appeal of traditional roasting in a fraction of the time.
A Fast, Efficient Roasting Solution
Flash roasting is a relatively new concept, developed to meet the needs of modern food production where speed, yield and product quality are critical. Products such as hams can be ‘roasted’ in under three minutes and remain cool enough to be packed immediately.
This rapid process offers significant advantages:
- Dramatic reduction in processing time from cooking to packing
- Lower moisture loss, helping to maximise product yield
- No requirement for extended cooling before packaging
- Consistent, high-quality roasted appearance
How Flash Roasting Works
Flash roasting applies very intense heat for a short duration to the outer surface of the product. This creates a roasted or browned finish without affecting the internal temperature.
Traditional hot air ovens, even high-temperature pizza ovens, cannot deliver the level of heat intensity required in such a short time. As a result, conventional methods can take 20-30 minutes and often lead to increased internal temperatures and higher water loss.
Frampton’s flash roasting machines overcome these limitations with a purpose-built design:
- A narrow stainless steel conveyor carries the product through a circular grilling chamber
- Frampton heating elements are positioned just 50–60mm from the product surface
- Heat is radiated almost entirely around the product for even, consistent finishing
This configuration allows, for example, a 7kg ham, pork or beef joint to be flash roasted in approximately three minutes.
Improved Yield and Product Quality
Many meat products are cooked in high-humidity environments, such as steamed hams cooked at 97-98°C for several hours, to retain moisture. However, traditional post-cooking roasting methods can cause 6-8% water loss.
Frampton flash roasters reduce this significantly:
- Water loss reduced to approximately 2%
- Heat penetration limited to around 8–10mm
- Product remains cool enough for immediate packing
The result is a finished product that maintains its internal quality while achieving the desired roasted appearance.
Versatile Applications
While ideal for large meat joints such as ham, pork and beef, Frampton flash roasting machines are also used for:
- Whole chickens and turkey saddles
- Pre-cooked poultry products
- Vegetables, including potatoes and potato-based products (using traditional Frampton grill configurations)
Looking for a Customised Solution?
Every production line is different. If our standard range does not meet your requirements, we can design and manufacture a custom flash roasting machine tailored to your specific process, product and throughput needs.
Contact our team to discuss your application, we’ll be happy to advise on the best solution.
FAQs
Flash roasting is a rapid finishing process that applies very intense heat to the outside of a pre-cooked product. It creates a roasted or browned appearance without significantly cooking or heating the inside of the product.
Depending on the product and application, flash roasting can take just a few minutes. For example, a Frampton flash roaster can roast the outside of a 7kg ham, pork or beef joint in approximately three minutes.
Traditional high-temperature ovens can take 20–30 minutes to produce a roasted finish. Flash roasting achieves the required surface colour much faster, helping to reduce moisture loss, minimise heat penetration and shorten the time between cooking and packing.
Because the product is exposed to intense heat for only a short period, considerably less moisture is lost. In suitable meat applications, traditional roasting can result in water losses of around 6–8%, whereas Frampton flash roasting can reduce this to approximately 2%.
Flash roasting is primarily a surface-finishing process for products that have already been cooked. The short exposure to intense radiant heat limits heat penetration, allowing the exterior to develop a roasted appearance while minimising additional heating of the interior.
In suitable applications, yes. Heat penetration can be limited to approximately 8–10mm, meaning the centre of the product remains relatively cool. This can eliminate the need for a lengthy additional cooling stage before packing.
Frampton flash roasters can be used for a range of pre-cooked products, including ham, pork and beef joints, whole chickens and turkey saddles. Frampton grilling systems can also be configured to colour vegetables and products such as pre-cooked potatoes.
Yes. If a standard Frampton machine is not suitable for your product, production line or required capacity, we can discuss a custom-built flash roasting solution designed around your application.
Get In touch
Our experienced and friendly consultants can advise you on the best type and scale of grill, oven or machine for your food processing requirements. We offer standard and custom made machines.
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