Cooking bacon in a spiral convection oven provides compelling advantages over linear microwave ovens.
As the world’s appetite for bacon dramatically increased over the last few years, processors adopted a newer, faster technology for processing in high volumes: the linear microwave oven. But because of taste and appearance drawbacks, many processors went looking for a cooking system that could produce bacon (and other products) that looked and tasted as natural and delicious as pan-fried bacon. They found it in the spiral convection oven.
“I believe the spiral oven produces a superior product, in terms of bacon flavor, appearance and aroma — more like a home-cooked product,” says Bartosz Psiuch, director of food processing equipment distributor Alimp, in Mys?owice, Poland.