Assessing oven performance can help companies save energy, reduce costs and better control product quality. In an assessment of a meat production facility, for example, it was found that cooking time could be reduced by 25% without compromising product safety. In a biscuit plant, product throughput could be significantly increased by altering the oven parameters.

The services we offer in this area have been enhanced through the acquisition of a new heat resistant data logging system, as CCFRA's Robin Thorn explains:

“Many industrial ovens have been found to be overcooking products, leading to low yields and wasted energy – for products ranging from bread and biscuits to ham and chicken strips. Due to the high temperature and minimal access to the oven it is often difficult to get an accurate picture of how the oven is performing and how efficiently products are being cooked. By monitoring the temperature inside your continuous (tunnel) or rotary batch ovens, we can help you analyse oven performance and advise on optimising throughput whilst maintaining safety and quality.”