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"Each piece of the puzzle fit perfectly, and we completed the installation days early - unprecedented for the size and scope of the project! The equipment met all of our expectations, and continues to perform exceptionally well, 17 hours per day and six days per week. And after all our discussions regarding product breakage, I am glad to tell you that it is a non-issue!"
—Rich Garofolo
Plant Manager, Lopez Foods
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Frequently Asked Question


Question:

How can we get an impingement oven to yield both high output and improved product quality?

Answer:

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.


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