Technologies for oven, fryers and smokehouses during the past few decades have been evolutionary, which explains many of the improvements the industry is seeing currently and is expected to see in the future.
For example, ovens years ago used burners inside the processing plant, which was a fire hazard. Today, processors use thermal fluids or remote heating outside the plant with no flame inside the oven. This change allows for much lower oxygen levels and much higher humidities. This improvement in technology also now allows processors to have a wider range of temperature, airflow, humidity, etc.