FLEXIBLE
- Used for RTE Products (i.e. poultry, ham, roast beef, and slicing logs)
- Any Size (i.e. deli loafs, whole chicken, turkey, 1.8 m slicing logs)
- Variable Residence Times
- Controlled Smoke Concentration
- Used for Surface Pasteurization and/or Browning
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EFFICIENT
- Maillard Reaction Occurs Faster than Smokehouse
- Continuous In-line Process
- No Need to Post-package Pasteurize
- No Further Chilling Required
- Only Product’s Surface is Heated not Affecting the Core
- Smoke is Contained and Re-circulated
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PROFITABLE
- Less Than 2% Yield Loss
- 30% to 50% Extension in Shelf-life
- Time Savings Increases Capacity of Existing Cookers by 30%
- Save Cost of Post-pasteurization Packaging
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RELIABLE
- This is a Continuous Process Compared to a Batch Process
- Consistent Color
- Consistent Yield
- Consistent Shelf-life
- Reduces Risk of a Product Recall
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CLEANABLE
- Removable Components and End Covers
- Open Design for Cleaning and Food Safety
- Inline Belt Wash
- AMI Sanitary Design Approved
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