High velocity vertical impingement oven for meat and poultry
In the industrial cooking of meat and poultry, achieving uniform cooking and optimal product quality is essential. Traditional ovens often struggle to deliver consistent results, leading to variations in texture and color, and inefficient cooking times.
Improve cooking uniformity and speed
The Stein JSO-III Jet Stream® Linear High Velocity Vertical Impingement Oven from JBT is designed to address these challenges. This oven uses patented Jet Stream impingement airflow to ensure uniform cooking and excellent color development. High velocity vertical jets of hot air impinge from both top and bottom, resulting in high heat transfer rates and faster cooking times. With options for direct or indirect gas heating, this oven can cater to different flavor profiles and cooking requirements. The Humitrol-III automatic humidity control maximizes cooking yield by maintaining moisture levels. The modular design allows for a range of capacities, and the oven features adjustable upper plenums, automatic hood lift, and a Clean-In-Place (CIP) system for easy maintenance. Suitable for cooking various protein products, this oven processes over 10 million pounds of high-quality protein daily.
Benefits
- Faster cooking times due to high heat transfer rates
- Uniform cooking and color development
- Flexibility with direct and indirect gas heating options
- Maximized yield with Humitrol-III automatic humidity control
- Easy maintenance with Clean-In-Place system