JSO III Direct Gas Jet Stream Oven Now Available For Testing

Chicago, IL - The JSO III Direct Gas Jet Stream oven from FMC FoodTech is now available for processors to test meat products in the FMC FoodTech Food Processing Technology and Training Center in Sandusky, Ohio. With a low initial cost, simple design and impingement airflow, this open-flame oven is ideal for high-temperature processing and products requiring a unique, flame-broiled flavor profile, such as burgers, sausage and other red meat products.

Unmatched in performance, the JSO III is a continuous-process, high-intensity impingement oven that utilizes vertical airflow to deliver fast cooking with excellent product browning. Dual burners and dual fans provide high-heat-intensity power to deliver the desired product color and flavor profiles on the most challenging applications.

The high-efficiency gas burners and direct-spark ignition in the JSO III oven eliminate the need for maintaining a pilot light, lowering the cost of ownership. The oven's explosion doors increase safety, while a patented floor-cooling mechanism prevents the burning of product remnants on the oven floor. Reliable, maintenance-free, high-efficiency plug fans also offer better air circulation.

"In addition to the cost savings, the oven's expanded temperature flexibility is a big plus for meat processors," says Ramesh Gunawardena, manager of technology and process development for FMC FoodTech. "The adjustable impingement nozzles can cook products from 2 to 6 inches high. The modular 40- and 48-inch-wide belts are available in a variety of designs from standard flat-flex to chain-edged mesh, allowing processors to easily add cooking capacity when required."

With the option to cook meat products in a high-humidity environment first, followed by a combination of steam and heated air at temperatures up to 500 F (260 C), processors receive a higher production yield and throughput with the JSO III oven. The patented HUMITRoL technology for automatic steam control complements superior containment mechanisms that include a water seal between the tank and hood to maintain high moisture content in the oven box at high fan speeds. This technology ensures less than + 2 F (1 C) cross-belt air temperature variation.

The fully automated clean-in-place (CIP) system in the JSO III oven maintains the highest degree of hygiene and sanitation with a continuous belt wash system and clam-shell hood design that permits easy inspection and secondary cleaning of internal components.

For more information about the JSO III Direct Gas Jet Stream oven or to schedule product testing visit www.fmcfoodtech.com.

SOURCE: FMC FoodTech