PUTTING THE SIZZLE BACK IN BACON
“ The spiral oven is designed so that the finished product is not flat , but instead has a natural , home-cooked appearance ”
– Adam Cowherd , Vice President of Sales at Unitherm
is designed so that the finished product is not flat , but instead has a natural , home-cooked appearance .”
The spiral oven not only produces authentic-tasting and esthetically pleasing bacon products , but also meets high volume requirements along with some very attractive economies .
Versatile & Compact Another determining factor in Olymel ’ s decision to purchase the spiral oven was its smaller environmental footprint . For example , Unitherm ’ s spiral is a 12.5ft x 14.5ft x 11.8ft unit that has up to 150 ft . of belt .
Because of the spiraled configuration , these ovens maximize the amount of product that can be cooked within a given footprint . To handle greater volumes in a linear microwave oven , the length of the oven has to be extended , increasing the plant area occupied by the unit . A spiral oven ’ s capacity and throughput can be increased by simply adding more belt . While this makes the equipment somewhat taller , the advantage of a small footprint is retained .
The spiral oven is also more versatile than most linear ovens and is able to roast , steam , bake , broil or pasteurize a wide range of product – bacon and other meat products , chicken , seafood , kabobs , vegetables and potatoes – any foods included in ready-to-eat or frozen food products .
Cowherd summarizes that a single spiral oven would only take up 20 percent of that space required for three microwave lines to do the same output – with a lot less energy .
Enhanced Food Safety The spiral oven cooks bacon by traditional heating in a small-footprint system . It can be set to temperatures that eliminate bacteria , doubled with the machine ’ s “ clean-in-place ” ( CIP )
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