Food Engineering

Impingement oven

October 1, 2006


Uniform heating allows the Airforce impingement oven to cook meat, poultry and seafood products up to twice as fast as comparable impingement ovens, says Heat and Control, the manufacturer. Independent fans mounted in the hood and base force superheated steam onto product surfaces from above and below. Regardless of location on the conveyor, each piece is cooked uniformly. No overcooking is required so yield is preserved and large amounts of product can be quickly and safely cooked. There is no inaccessible ductwork or other hard-to-clean areas. Oven cleaning is accomplished in zones and managed by a programmable logic controller to save cleaning chemicals and time.

Heat and Control; 510-259-0500; info@heatandcontrol.com