JSO IV Jet Stream Oven Operation

Utilizing high velocity vertical impingement airflow, the JSO IV cooks products 4-5 times faster than conventional convection ovens, increases yield control, offers better product browning, and maximizes production capacity in a given floor space.

JSOIV end view airflow

JSO IV Impingement Airflow:

  • Variable speed circulation fans draws air through the thermal fluid heat exchanger
  • Heated and conditioned air is channeled by distribution damper to upper and lower fingers
  • Heated air and steam enters top and bottom fingers
  • High velocity air contacts product from above and below
  • Air returns to thermal fluid heat exchanger

Printed From http://www.jbtfoodtech.com|jbtfoodtech/en/solutions/equipment/stein-jso-iv-jet-stream-oven/airflow

About JBT
JBT (NYSE: JBT) is a leading technology solutions provider to the food processing and air transportation industries. We design, manufacture, test and service technologically sophisticated systems and products for regional and multi-national industrial food processing customers through our JBT FoodTech segment and for domestic and international air transportation customers through our JBT AeroTech segment. For more information please visit www.jbtcorporation.com.