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"We have increased belt life to 8 months since switching to the SureCoat breaders. We run our breading applicators up to 16 consecutive hours each day. Any time a breader belt fails the entire line must be shut down for belt replacement, and that quickly gets very expensive. Longer belt life is a big improvement, and the SureCoat breaders have proved to be reliable and durable." ..."We are also very pleased with the service and support provided by Heat and Control."
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Impingement oven cooks foods uniformly and safely

Impingement oven cooks foods uniformly and safely

As pressure grows for higher production rates of prepared foods, so does the worry over food safety. Processors are increasingly concerned that all product is fully-cooked to ensure complete safety from E-coli, listeria and other harmful microrganisms.

Heat and Control's AirForceŽ impingement oven offers both high production capacity and safety because its patented design cooks uniformly across the full width of the product conveyor.

"AirForceŽ is completely new technology," explains James Padilla, Heat and Control's Director of Product Development. "Before designing AirForceŽ, we studied the problems of other impingement ovens and found that their basic design of air circulation components did not produce even cooking from side-to- side and top-to-bottom. They have to over-cook some product to ensure all product reaches a safe minimum internal temperature, which results is inconsistent finished product and low yields."

Heat and Control designed the AirForceŽ oven with centralized air circulation fans and special nozzels. A variety of food processors conducting regular temperature probe tests have proven the AirForceŽ oven cooks foods on the left, center and right sides of the oven to the same core temperature. In addition to safety, this high level of cooking uniformity delivers higher finished product yields and production capacities.

"There are no hot or cold spots in the AirForceŽ oven," remarks Faye Feldstein, Production Manager at Townsend Culinary, which uses the oven for poultry products supplied to restaurants and retail outlets. "Consistency and uniformity are greatly improved in our products," she states.

Based on side-by-side production tests with other impingement ovens, the AirForceŽ oven delivers far faster cook times, further increasing production output. "AirForceŽ oven cooking conditions are independently adjustable above and below the product for precise control of product color, texture and other characteristics," explains Padilla. To ensure process repeatability, numerous product menus can be stored in the oven's touch-screen control system. Oven cleaning, trouble-shooting and security levels are also controlled by touching the screen," adds Padilla.

Simple and thorough cleaning is also a major advantage of the AirForceŽ oven. There is no inaccessible ductwork or other hard-to-clean areas. Oven cleaning is accomplished in zones and managed by a programmable logic controller to minimize use of cleaning chemicals and reduce time. In fact, one AirForceŽ oven user remarks that his crew always cleans the AirForceŽ first, since their other impingement oven requires so much time and labor for sanitation.

For customized products, the AirForceŽ oven can be used with other Heat and Control equipment, such as the new HeatWaveTM oil curtain fryer and the Rotary Brander and Direct Flame Searer which add an appetizing just-grilled finish to meat, poultry and other products.

For more information please visit Heat and Control's Oven Equipment page or contact us at info@heatandcontrol.com.

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