New Classic Oven Launched
Global food processing equipment manufacturer, JBT FoodTech, has introduced a new linear protein oven to its Double D product line. The launch responds to market demand for an oven designed for cooking breaded products, such as chicken nuggets and tenders, cost-effectively and energy-efficiently.
The new Revoband Classic Oven builds on the success of existing impingement ovens from JBT FoodTech. These include the Double D Revoband Continuous Protein Oven and the Stein JSO range.
The oven cooks by forced convection. It produces a very consistent cook and even colouring of products, while using a lower air velocity than the company’s current impingement ovens. The air velocity and cook process for the Revoband Classic Oven is optimised for the target applications, reducing operating costs.
A single zone 7-metre Revoband Classic Oven will cook up to 1,200kgs of par-fried chicken nuggets per hour. The company believes it will be of particular interest to many suppliers to the QSR (Quick Service Restaurant) sector.
Ian Wallace, JBT FoodTech’s international sales support and marketing manager, commented: “The Revoband Classic Oven is designed to cook any breaded product, for example chicken nuggets and tenders.”
Nuggets would first be coated on a Stein breading line, par-fried in a Stein M-fryer, then finished off in the Revoband Classic Oven for around two minutes. Products can also be precooked in the oven before being coated and fried.
“The oven is flexible enough to fully cook goujons, chicken products with fillings and lightly marinated products. It can cook with dry heat or steam, or a combination of both, so it’s perfect for products like seafood, chicken breast fillets, vegetables, Dim Sum and egg dishes. In fact, the oven gives perfect results across a variety of products. Its excellent browning capability introduces even more potential end product options.”
Proven elements of the Double D Revoband oven design remain unchanged. These include the cook-zone water bath and access doors for inspection and cleaning. The simplified and easier-to-use Clean In Place system remains highly effective and is now augmented by optional belt brushes, or a powerful debris removal system.
The oven is designed in modules and is available in space-saving 5 or 7-metre zone lengths, with either a 600mm or 1m wide belt. This allows the customer to specify an oven designed to meet their exact capacity requirements. The largest Double D oven to be manufactured has six independently controlled zones.
The new oven can be heated by electricity or thermal fluid, and supplied with either humidity control or the Double D pulsed steam system, as required.
Since Double D was acquired by JBT FoodTech in 2009, its Revoband Continuous Protein Oven has sold worldwide to a wide variety of meat, poultry and ready meal food processors, achieving successful results in everything from high temperature bacon cooking to ravioli fillings, and from meatloaf to roasted vegetables and baked potatoes. The new Revoband Classic Oven seeks to build on this success by introducing a cost-effective way to cook an even wider range of products.
The Revoband Classic Oven can be integrated with other JBT FoodTech products, such as the Stein range of coating and frying equipment and the Frigoscandia range of GYRoCOMPACT® Spiral Freezers and Chillers to form complete in-line processing systems. It also has a PLC-controlled platform, allowing control over the whole line.
Testing is available at JBT FoodTech’s Food Technology Centre in Helsingborg in Sweden.