AIR IMPINGEMENT uses hot
air under pressure which
surrounds food with small
jets of hot air. This allows
for rapid heating, cooking,
baking and crisping of foods,
two to four times faster
than conventional ovens,
depending on food
product cooked.
Uniform heating/cooking of
food products offer a wide
tolerance for rapid baking at
a variety of temperatures.
Safety of conveyorized
product movement is a
definite advantage over
batch type ovens, as it
eliminates the need for
constant tending.
Oven has one self-contained
heating system
Customer specific air fingers
on top and bottom allow
for heat to be adjusted and
controlled by zoning.
