JBT announced the launch of the new updated version of its Stein TwinDrum PRoYIELD 600 Spiral Oven with double-impact airflow technology. This is designed to provide uniform cooking with consistent temperature distribution across the conveyer belt.
The PRoYIELD takes the original TwinDrum two-zone cooking system and improves airflow consistency across the machine, enabling customers to cook products at lower temperatures. The result is an estimated up to 7% increase in yield for roasted and cooked food products such as chicken wings and fillets, while at the same time helping achieve a 5% reduction in energy use, according to JBT. The company says it's also versatile to cook burgers and patties, breaded products, pork, croquettes, seafood and ready meals.