Items Tagged with 'ovens'


Technology Sourcebook

Integrated combustion system

The Honeywell SLATE integrated combustion system is suitable for applications such as industrial boilers, make-up air, process heating, burner control and ovens.

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Technology Sourcebook

Impingement oven

The Heat and Control AirForce impingement oven uniformly cooks each piece of product to the same core temperature across the full conveyor width.

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Technology Sourcebook

Spiral oven

Available in single- and twin-drum models, the Heat and Control CEO color-enhancing spiral oven combines controlled browning of both sides of products with high-volume cooking.

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Technology Sourcebook

Temperature controller

The Oven Industries open-board temperature controller is designed with a proportional integral control algorithm to provide control to thermoelectric modules.

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Technology Sourcebook

Impingement oven

The Heat and Control AirForce impingement oven delivers uniform airflow and temperature across its width for the even cooking and/or browning of meat, poultry and other prepared foods.
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Technology Sourcebook

Walk-in oven

Operating at temperatures up to 850°F, the Grieve No. 902 electric walk-in oven has three 60- x 72-in. rollout steel shelves rated for 400-lb. loads. and 8-in. thick oven walls comprised of  2 in. of 1,900°F block and 6 in. of 10 lb./cf density rockwool insulation. 

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Image Galleries

Food Engineering's Food Automation & Manufacturing Conference and Expo 2015

Images from Food Engineering's Food Automation & Manufacturing Conference and Expo in Clearwater Beach, Florida, April 12-15, 2015. The event brought food and beverage processors and suppliers together to gain valuable information on the latest trends and technologies in manufacturing, automation, sustainability and food safety.


Burns & McDonnell project manager RJ Hope and senior project engineer Justin Hamilton discuss the distinctions between Food Safety and Food Defense as well as the implications for food manufacturers of the Food Safety Modernization Act.
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Food Engineering

Food Engineering May 2015 Cover

2015 May

The May 2015 issue of Food Engineering explores effective tools for hitting manufacturing targets. Also, read how processors are looking for faster ways to detect harmful pathogens in food and beverages without sacrificing accuracy or reliability.

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Plant Facility/Site Issues

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Food Authentication Using Bioorganic Molecules

This text provides critical tools and data needed to augment routine food analysis and enhance food safety by aiding in the detection of counterfeit, and potentially deleterious, foods.

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Food Master

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