JBT launches new spiral oven with upgraded airflow technology

Food and beverage technology company JBT has launched an updated version of its spiral oven featuring a patented double-impact airflow technology designed to ensure consistent temperature distribution across conveyer belts.

The Stein TwinDrum PRoYIELD 600 Spiral Oven improves upon the company’s original TwinDrum two-zone cooking system by enabling an estimated increase of up to 7% in yield for roasted and cooked products, according to a news release. The updated design also helps users achieve a 5% reduction in energy use, according to the company.

The advances reduce the internal temperature variation across the TwinDrum’s conveyor belt from 6° C (43° F) to 1° C (34° F), ensuring consistent cooking and product color while preserving product moisture and reducing the risk of overcooking, according to the release.

The PRoYIELD can cook burgers and patties, breaded products, pork, croquettes, seafood and ready meals and can be integrated with JBT food and beverage offerings. The company’s food and beverage solutions include steam, convection, impingement, spiral and contact cooking technologies as well as coating and frying equipment and chilling and freezing systems.

“Getting an even temperature over the width of a conveyor belt is notoriously difficult, and it had proven problematic for every machinery manufacturer working in the industry,” Teddy Svensson, JBT lead engineer on the development of the PRoYIELD, said in the release. “With the design that we have on our TwinDrum oven, the air rotates around the inside of the machine and down the spiral. I started to investigate how to better deliver air to the inner side to get a more even heat distribution.”