Food Engineering

Bacon spiral oven

June 1, 2008


Designed for use with fully and partially cooked bacon products, Stein’s GCO GyroCompact spiral oven has a small footprint but provides high-production volume. The oven uses steam condensation, followed by convection of a superheated steam-air mixture to quickly cook bacon. Its cross-belt temperature control allows production at a lower standard temperature deviation. The oven’s re-engineered drive system has an expected lifetime of 3 years before requiring a rebuild.

FMC FoodTech; 800-447-2630;
www.fmcfoodtech.com