Air-Impingement Ovens, Roasters
April 1, 2005
Designed for products that benefit from rapid heat transfer, air-impingement ovens and roasters reduce process time by more than 50 percent. Oven “edge effect” problems are eliminated as the design ensures uniform drying or baking across the conveyor. High-velocity air strips away the insulating boundary layer of cool moist air at the product surface, creating high heat and mass transfer.