High velocity impingement oven for food processing
When processing a variety of coated and uncoated food products, ensuring uniform cooking while maintaining peak production capacity is fundamental. Traditional ovens often struggle with achieving consistent heat transfer, leading to suboptimal product quality and excessive energy consumption.
Enhance cooking uniformity with high velocity airflow
The Stein JSO-IV Jet Stream® Impingement Oven by JBT is designed to address these challenges. Leveraging VaporJET® technology, it combines thermal fluid heating with high velocity vertical impingement airflow, ensuring fast and uniform heat transfer. This results in excellent color development and high product yield. The oven features multiple temperature zones enabled by dual thermal fluid heat exchangers, eliminating the need for combustion by-products in the product zone. An automatic Clean in Place (CIP) system and adjustable upper plenums accommodate products of different heights, contributing to operational efficiency. The JSO-IV is equipped with a steam-heated infeed section, modular design, and ProLINK® PLC controls for ease of use and maintenance, making it ideal for poultry, meat, and seafood applications.
Benefits
- Uniform cooking with thermal fluid heating
- High production capacity due to fast heat transfer
- Automatic Clean in Place (CIP) system reduces maintenance
- Adjustable upper plenums for variable product heights
- ProLINK® PLC controls for easy operation