One of the first evidence of couscous presence in the food historical scene, was found in the 13th century, in the Muslim area of Spain. From then on, its degree of diffusion has been very high, becoming a main product in the feeding habits of most of the Mediterranean area population.Modern technology must undoubtedly deal with this tradition made of texture, flavours, tastes, times and methods. One of the most critical and decisive phase to get a good couscous is the cooking: in a home context it requires to be cooked no less than two/three times.
The strong point of the couscous line
Storci takes good care of this phase and the result is the cooker, the strong point of the couscous line. Once reached the cooker, the product falls onto a conveyor belt made of a material which enables a better steam cooking. When entering the cooker, the couscous is immediately levelled in order to make a vertically homogeneous surface so that an unvarying cooking is ensured. Along the machine length there are injection pipes that let the steam enter the chamber and totally envelop the product.
From the cooking chamber the couscous falls into a crumbling basin, and subsequently onto a descending belt that sends it toward the dryer, whereas the parts of lumpy product are selected and put again into the system to be stirred and crumbled until they reach the right granularity.
Total control of the steam
Total control of the steam: Storci’s cooker is feeded by a steam group that can be more or less complex depending on the specific request.
In the past, in the older generation machines, the quantity of steam used to be manually set without any instruments, thus it was up to the on-duty operator to check on the cooking phase, to make an excellent couscous for the most demanding of palates. Nowadays we have modern technologies which enable the steam calculation and control during the cooking phase as well as its saving.
Effective cleaning of the cooker: the cooker cleaning system includes the connection of the water inlet directly to the machine piping. The cooker conveyor belt can be cleaned on its way, by means of a rotating brush that removes sticking crumbs. A system for the complete lift of the cooker lid is currently being studied so that the operator will be able to clean it more thoroughly.
Furthermore, water used for cleaning is directed into a basin placed under the machine and carried toward a drain connected to the sewage system with a subsequent total and easy cleaning.
The industrial production has certainly wiped out those rituals typical of the couscous preparation that required extremely slowed down times for the benefit of the product itself. Storci’s technology has helped reduce the times, safeguarding its exceptional characteristics and keeping intact its taste in spite of the market reasons: couscousline great success bears testimony to the fame it has in the authentic couscous region. The figure has not changed, Storci’s lines and cooker are still the best sellers in the Maghreb area.