Industry: Meat (NAICS 3116)
Process Brief: The meat product is heated by direct heating from natural gas
Energy source: Natural gas
Energy Intensity: 400-1200 Btu/lb
Hot air ovens use the direct heating to cook processed beef and pork products. Air and the products of combustion circulate in the oven by natural or forced convection. Most hot air ovens use a tunnel design and a conveyor moves the product through different heating and cooling zones in the oven. Natural gas is the most common fuel for hot air ovens but propane, butane, fuel oil, and solid fuels are also used. Typically, automatic temperature controls adjust ribbon burners that are positioned above and below the conveyors.
FOODesign Machinery and Systems, Inc.
29103 SW Kinsman Road
Wilsonville, OR 97070
Web site: www.foodesign.com
Source: Overview GRI-03/0075; Overview photo from http://www.foodesign.com 3/2007;