Food Engineering

Infrared oven

March 1, 2008


Infrabaker’s modular continuous cooking oven uses electrical infrared emitters as a heat source to cook and/or color a wide range of products, such as bacon, chicken, patties, cheese, salmon, dough, pizza, cake and vegetables. Transfer media such as cooking oil, hot air, steam and thermal oil are not required; the direct transmission of energy on product results in minimal loss of liquids. The self-cleaning emitters reach their full capacity and cool down within seconds. The oven’s continuous belt can be equipped with an optional washing station.

Infrabaker International; 31-40-208-20-20;

www.infrabaker.com