The Stein JSO-C Compact Jet Stream Oven is designed for companies shifting from batch-cooking to a continuous line process at slower rates of production as they grow.
The equipment, which has a 24-inch wide belt, has been created with hygiene in mind to allow easy access to every surface for cleaning and inspection.
JBT claimed the oven used its patented impingement cooking technology to help create consistent and reliable cooking quality.
“This is a perfect solution for start-ups, customers upgrading a tech centre or testing facility and processors with smaller production capacity,” explained Brendon Somerfield, JBT product line manager.
“With this oven, our customers are able to achieve precise process control in a smaller footprint,” Somerfield said.
For poultry production, the machine’s belt could be changed to mesh and it could use heat generated by thermal fluid or electricity, JBT stated.
Transition chambers, which are elongated to accommodate cooking times, could also be customised to deliver the best production results and ensure consistent, superior-quality products, the company claimed.