Double D Food Engineering has modified its Revoband Continuous Oven to enhance productivity and appearance on cooked bacon.

The high impingement oven, which has the ability to cook at temperatures of up to 540 degrees Fahrenheit, is designed to produce high volumes of well-cooked and consistently colored bacon.  The company’s new custom-built ‘hold-down’ belt now ensures that the bacon remains very flat after cooking – a requirement often demanded by the Fast Food and Quick-Service Restaurant (QSR) sectors. The hold-down belt is positioned on top of the bacon when it’s going through the tunnel, resulting in ultra flat bacon every time.

Double D has also perfected its fat removal and Clean In Place systems, providing added benefits when cooking ‘heavy cook’ products.

Air knives can also be fitted which hold the product still while any surplus fat is removed prior to chilling or packing, leading to minimal surface fat and a much higher degree of presentation.  

Bacon can lose around 70% of its yield when cooked, most of which is fat residue.  Any liquids or fats produced during the cooking or cleaning processes are drained out of the cooking chamber through a drainage system.