Using a wire mesh belt for oven cooking can lead to many problems depending on belt speed, oven temperature, product being cooked and quality of belt materials. Hatfield Inc.'s meat processing plant in Emmaus, PA, experienced many of these problems. About four years ago, the company installed a new oven to make a variety of precooked meat products, patties and collagen links.

"The oven runs 12 to 16 hours a day at temperatures ranging between 450° F to 600° F," says Galen Cassel, plant operations manager. "However, pork sausage mixtures tend to have a tacky consistency and can cause problems not only in cooking but also in sanitation and maintenance."