PRODUCTION
THE WORLD ’ S APPETITE for bacon seems insatiable . It ’ s hard to believe that this versatile favorite , featured in sandwiches , sauces , stews , condiments and myriad of other food items , was at one time mainly a breakfast side dish .
Internationally , the burgeoning demand for sliced bacon began several years ago , when it became highly popular as a sandwich item in the U . K . The challenge of producing the rapidly growing volume was at that time met by continuous cooking in linear convection ovens .
As the demand of bacon continued to expand , processors soon adopted the linear microwave oven as a newer , faster technology for processing in high volumes . Although it had some drawbacks in terms of the taste and
“ I believe the spiral oven produces a superior product , in terms of bacon flavor , appearance and aroma – more like a home-cooked product ”
– Bartosz Psiuch , Director of Food Processing Equipment Distributor Alimp ( Mysłowice , Poland )
appearance of finished products , this system produced the required volume , and has remained prevalent until now .
Those taste and appearance drawbacks - as well as sizable capital investments , space requirements , and energy consumption - are encouraging many processors to look beyond the linear microwave oven to a more economical system that produces bacon ( and other products ) that looks and tastes as natural and delicious as pan-fried bacon
– the spiral convection oven .
A Savory Solution “ I believe the spiral oven produces a
10 November 2014