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Spiral Oven
Spiral Oven
■ Uniformly cook high
capacities in a relatively
small area.
■ Cook products evenly
across the full belt width.
■ Unlimited conveyor tier
PLC
This space-saving spiral oven delivers
continuous uniform cooking, minimal
weight loss and high production
capacities of meat, poultry, seafood,
vegetable and baked products.
Each product piece is cooked uniformly
regardless of its position on the conveyor
belt. Heat and Control’s unique
Controlled Air Distribution System
contains the cooking atmosphere over
each tier so product on the left, center
and right sides of the belt receive equal
cooking. One central VFAC-controlled
fan circulates air evenly throughout the
oven.
heat& control
Spacing between conveyor tiers is
determined by your product, not the
conveyor design. Useable belt widths are
available up to 42”.
environment and eliminates “ pinking” because combustion by-products never
contact the food product. Direct
gas-fired and electric heating is also
available. Product is cooked to the same core temperature on
the left, center or right sides of the conveyor belt.
Temperature, moisture, air circulation
and conveyor speed are independently
adjustable and PLC controlled.
Patented automatic moisture control
maintains the specific moisture content,
modulating to adjust for changes in
product load or oven atmosphere.
Cleaning is simple and efficient. The
oven has no inaccessible internal
surfaces and features a PLC-controlled
clean-in-place system operated by touch
screen. Water-cooled or air-cooled oven
floors minimize the accumulation of
product drippings.
A rotary brush washing system
continuously cleans the conveyor belt
during operation.
1 Oven atmosphere is heated to cooking temperature
as it circulates past heat transfer elements
2 Controlled Air Distribution System contains the
cooking atmosphere over the conveyor belt for
uniform cooking. Patented automatic moisture
control maintains the specific humidity
3．Having transferred its heat to the product,
atmosphere is quickly removed by the fan and
returned to its preset temperature and moisture
content.
An easy-to-use control system is operated by a
menu-driven color touch screen. All commands
are displayed in plain language so operators with
minimal training can control cooking conditions,
cleaning, network access and trouble-shooting.
Product is cooked to the same core temperature on
the left, center or right sides of the conveyor belt.
. Models are available with up to 42”
useable belt width and
production capacities over
10,000 finished pounds/hour.
Spiral oven conveyors can be configured to
match individual plant requirements
360 Air Flow
Our cylindrical design circulates air in an even 360� pattern. Air flows uniformly around all sides of the conveyor, instead of from one side, as on competitive ovens. Temperatures are consistent across the full width of each conveyor tier, and from top to bottom of the drum.
� Faster Cooking
Enhanced airflow produces uniform temperature across the belt and reduces product time in the oven.
Greater Production Output
Shorter cook times allow more product throughput.
� Higher Yields
Uniform heating eliminates the need to overcook to assure all product reaches a safe core temperature.
� Smart Sanitation
A fully-automated clean-in-place system reduces cleaning time and costs, while cylindrical enclosures eliminate hard-to-clean corners.
Simple Maintenance
Mechanically simpler than other ovens, all components are easily accessible and built for long term reliability
dual filters to prevent debris from
clogging the pump and sprays.
Discharge/infeed transfer conveyors
prevent product damage during transfer.
Lecithin applicator is available on infeed
belt to reduce product sticking
Centrally located fan
Circulates cooking atmosphere in a 360o pattern
evenly across all tiers.
Uniform heating
Uniform heat transfer is provided using thermal fluid,
direct or indirect natural gas heating.
Clean-in-place sprays
An integral part of the oven design, CIP sprays
thoroughly clean every area.
Air dispersion cone
Air, steam and heat combine above the cone to create
a uniform cooking atmosphere, which is evenly circulated
to the product cooking zone below.
Steam header
Centered inside the fan inlet, the steam header
provides uniform moisture distribution.
Two-zone spiral oven shown without conveyor belt.
ontrolled independently in each zone
without affecting the other zone.
Ce ntered insid Centered inside the top of the cylindrical enclosure,
Centered inside the top of the cylindrical enclosure,
one fan circulates the cooking atmosphere in a
360o pattern evenly across all conveyor tiers.
• Uniform temperature across the belt
• Fast cook times
• High product yields
• Increased production output | 
