—David Mostert Managing Director, The Pretzel Company, Cape Town, South Africa
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Frequently Asked Question
How can we get an impingement oven to yield both high output and improved product quality?
Other impingement ovens promise high production output or improved product yields. But they can’t deliver both because of uneven cooking and irregular heat transfer. To ensure all product
is safely cooked to the same core temperature, some ovens even require overcooking so part of every production run suffers
drastically lower yields.
Heat and Control's AirForce® impingement oven cooks dramatically faster than
any comparable oven because it quickly and evenly transfers heat across the full width of the product conveyor. Yields are also higher thanks to AirForce’s patented moisture-controlled heating system.
A major poultry processor uses the AirForce oven to cook breaded breast fillets in just 1.8 minutes, compared to 4.5 minutes in a competitive impingement oven. Another processor’s AirForce oven cooks breast chunks in almost half the time required by another impingement oven.
AirForce also sets speed records for cleaning. With no inaccessible ductwork that harbors bacteria, thoroughly cleaning AirForce takes less time than other impingement ovens. Automated cleaning of individual oven zones is also available to further reduce cleanup time and the amount of cleaning chemicals used.