The stainless steel 'hold-down' belt was introduced in 2008 as an optional feature on the firm's Double D continuous protein oven, following demands from the fast food sector for ultra-flat bacon for burgers and sandwiches. The belt is placed on the rashers as they enter the cooking tunnel to keep them flat during and after cooking.
The new 'lift' mechanism now enables producers to process both ultra-flat and home-style 'wavy' or pan-fried bacon by selecting a recipe change that raises the hold-down belt so that the bacon reverts to its natural shape in the cooking process.
"Bacon naturally curls and contracts when cooked," says Barry Jackson, JBT FoodTech's regional sales manager for the UK. "But for producers that want both ultra-flat and traditional home-style bacon, we can build in the lift mechanism, making it easy to switch between the two applications. The result is two different cooking methods with the same oven."
Contact: JBT FoodTech
Tel: 01506 862 603