Food Engineering

Impingement oven

March 1, 2008


Utilizing vertical airflow to deliver fast cooking along with product browning, FMC’s JSO III continuous-process, high-intensity impingement oven is intended for products requiring a flame-broiled flavor profile, such as burgers, sausage and other red meat products. High-efficiency gas burners and a direct-spark ignition eliminate the need for maintaining a pilot light. Explosion doors increase safety, while a cooling mechanism prevents the burning of product remnants on the oven floor. Adjustable impingement nozzles cook products from two to six inches high; modular 40- and 48-inch wide belts are available in designs from standard flat-flex to chain-edged mesh.

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