Overcooking caused by temperature variation across the belt is a challenge for food manufacturers due to its detrimental impact on yield and product quality. It’s a major drawback of ovens with air velocity going in only one direction. However, technology is available to create a product of the same quality as a conventional rotary spit, but on a much larger scale so that anyone, anywhere can walk into a supermarket and enjoy well-cooked meat or poultry.
The introduction of spiral ovens with improved airflow that goes from top to bottom and left to right has changed the ball game in terms of quality, efficiency, and yield. To further optimize capacity, three-phase technology has been developed with even more precise process control. Three-phase spiral ovens can be used for roasting pork, beef, chicken, meat substitutes, formed uncoated products, marinated products, steamed products and dried or smoked meats.