Spiral oven with higher production and less maintenance
Thursday 26 April 2007FMC FoodTech's new GCO-II Oven has a spiral design with higher throughput and reduced maintenance costs. Improvements include redesigned steam containment mesh belt and vertical air supply. Available is a supplementary impingement stage involving high speed heated air that adds to surface colour.
The oven uses three ways to cook. At first the product is treated with steam to maintain a desired moisture level, followed by cooking fast with heated air and finally superheated steam.
Estimated savings could be up to 33 percent or $30,000 per year, while the throughput could be increased by 30 to 40 percent, depending on the product to cook.