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JBT Launches Cost-efficient Two-zone Cooking System

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JBT Launches Cost-efficient Two-zone Cooking System

JBT Launches Cost-efficient Two-zone Cooking System
October 15
10:40 2015

Global food processing equipment manufacture, JBT, has launched the Double D Revodrum® 600 Twin Drum Oven, a compact and versatile two-zone cooking system for a wide range of applications.

The Revodrum 600 Twin Drum Oven was introduced to address the need for a machine that can cook, roast and steam-cook a wide range of applications, while maintaining low running and maintenance costs. The new oven also fills a gap in JBT’s portfolio for a two-zone oven which can process higher volumes of up to 4 tonnes of product per hour.

“This new twin drum oven combines all JBT’s expertise and experience in cooking technology,” says Torbjörn Persson, JBT’s portfolio and applications director. “It features Double D’s unique airflow technology, Frigoscandia’s spiral engineering, and thermal fluid technology from Stein, all in a compact footprint of only 9.4 by 2.9 metres high – this is the lowest roof height of any twin drum oven on the market.”

He adds: “The oven’s airflow and superior heat transfer guarantee a uniform temperature and colour on every product right across the belt on all forms of poultry and breaded products. It’s also versatile enough to cook burgers and patties, pork products, croquettes, seafood and ready meals.”

Available with eight up to 14 tiers, the Double D Revodrum 600 Twin Drum Oven can cook over 2,100 kg/hr chicken breast fillets (85gms), or bone-in pre-fried breaded chicken, an hour. Independent moisture and temperature controls in the dual zones mean that the cooking process can be tailored to suit exact requirements.

With a temperature capability of up to 240 degrees Centigrade, the twin drum oven also produces excellent results when roasting or steam-cooking chicken and poultry. A hot belt return through the cooker keeps the belt warm before it is washed and reloaded with product, which also improves the roasting effect.

As with all JBT products, the Revodrum Twin Drum Oven is low maintenance and its automatic cleaning and recirculation system makes it easier and less costly to clean.

“This oven is unlike any other similar twin drum oven as the air circulation fans are at floor level, making them much easier to clean,” continues Torbjörn Persson. “And it’s safer, as you don’t have to reach overhead fans. The oven also features a unique split-level hood so there’s full access to internal heat exchangers and drum belt supports.”

JBT now offers a wide range of steam, convection, impingement and contact cooking technologies to suit processors of all sizes. These include the Stein range of jet stream and spiral ovens, the Double D rack and high impingement linear ovens and the Formcook range of contact and combi cookers.

The Revodrum 600 Twin Drum Oven can be integrated with other JBT products to form complete in-line processing solutions. Other JBT brands include Frigoscandia proofing, chilling and freezing systems, Stein ovens, fryers and coating equipment, DSI slicing and portioning systems, and Formcook contact and combi cookers, all of which can be integrated to suit specific applications.

The Double D Revodrum 600 Twin Drum Oven can be tested at JBT’s Food Technology Centre in Helsingborg in Sweden. For further information visit www.jbtfoodtech.com.

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