As demand grows for more efficient and sustainable methods of food production, the latest industrial cooking technology has the potential to transform the mass production of roasted, breaded and smoked products.
Over-cooking caused by temperature variation across the belt is a challenge for food manufacturers due to its detrimental impact on yield and product quality. It’s a major drawback of ovens with air velocity going in only one direction. Food manufacturers want to create a product of the same quality as a conventional rotary spit, but on a much larger scale so that anyone, anywhere can walk into a supermarket and enjoy well-cooked meat or poultry.