baking oven

This space-saving spiral oven delivers continuous uniform cooking, minimal weight loss and high production capacities of meat, poultry, seafood, vegetable and baked products. Each product is cooked uniformly regardless of its position on the conveyor belt. Spiral oven unique Controlled Air Distribution Systemcontains the cooking atmosphere over each tier so product on the left, center and right sides of the belt receive equal cooking. One central VFAC-controlled fan circulates air evenly throughout the oven.
Spacing between conveyor tiers is determined by your product, not the conveyor design. Usable belt widths are available up to 42 inch. Indirect heating provides a safe cooking environment and eliminates “pinking” because combustion by-products never contact the food product. Direct gas-fired and electric heating is also available.

Product is cooked to the same core temperature on the left, center or right sides of the conveyor belt. Temperature, moisture, air circulation and conveyor speed are independently adjustable and PLC controlled. Automatic moisture control maintains the specific moisture content, modulating to adjust for changes in product load or oven atmosphere.

Cleaning is simple and efficient. The oven has no inaccessible internal surfaces and features a PLC-controlled clean-in-place system operated by touch screen. Water-cooled or air-cooled oven floors minimize the accumulation of product drippings. A rotary brush washing system continuously cleans the conveyor belt during operation.

1 Oven atmosphere is heated to cooking temperature as it circulates past heat transfer elements

2 Controlled Air Distribution System contains the cooking atmosphere over the conveyor belt for uniform cooking. Patented automatic moisture control maintains the specific humidity.

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An easy-to-use control system is operated by a menu-driven color touch screen. All commands are displayed in plain language so operators with minimal training can control cooking conditions, cleaning, network access and trouble-shooting. Product is cooked to the same core temperature on the left, center or right sides of the conveyor belt.

360 Air Flow

Our cylindrical design circulates air in an even 360 pattern. Air flows uniformly around all sides of the conveyor, instead of from one side, as on competitive ovens. Temperatures are consistent across the full width of each conveyor tier, and from top to bottom of the drum.

Faster Cooking

Enhanced airflow produces uniform temperature across the belt and reduces product time in the oven.

Greater Production Output

Shorter cook times allow more product throughput.

Higher Yields

Uniform heating eliminates the need to overcook to assure all product reaches a safe core temperature.

Smart Sanitation

A fully-automated clean-in-place system reduces cleaning time and costs, while cylindrical enclosures eliminate hard-to-clean corners.

Simple Maintenance

Mechanically simpler than other ovens, all components are easily accessible and built for long term reliability .