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"With our new fryers throughput has increased, oil life has been extended and oil usage reduced, cleaning is easier ... and product quality is better and more consistent. And the sales and service support for the fryers has been very responsive. Our relationship with Heat and Control has strengthened and will continue to grow."
—Jonathan Arena
Operations Manager, Fishery Products
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Frequently Asked Question


Question:

How can we keep from overcooking some of the product furthest from the sides of our impingement oven without sacrificing pathogenic safety?

Answer:

Most impingement ovens cannot cook evenly across the conveyor width because their air distribution and heating systems are fed from one side of the oven. To ensure a complete kill of e-Coli and other harmful bacteria, these ovens require overcooking to assure all product reaches a safe core temperature…sacrificing valuable yield in the process.

Heat and Control’s AirForce® impingement oven solves this problem by using centralized air circulation systems in the hood and base. All product on the left, center and right sides of the conveyor is cooked to virtually the same core temperature. Temperature probe comparisons with other ovens prove AirForce cooks more uniformly than any other impingement oven... and cooks faster. In addition to safety and high yields, you also get higher production output.


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