Automated Spiral Cooking, Smoking, Freezing System
Products by Application
The Protech Automated Spiral Cooking, Smoking, Freezing System is a fully automated system for bacon and other smoked meats. Designed as the ultimate solution for meat processors who want to boost production capabilities and product quality, improve yields, and optimize labor, the patent-pending Protech Automated Spiral Cooking, Smoking, Freezing System is durable enough to offer continuous processing and fast enough to cook and freeze 8,800 pounds of product per hour. DOWNLOAD THE CATALOG
REDUCING STAFFING HEADACHES THROUGH AUTOMATION
The patent-pending Protech Automated Spiral Cooking, Smoking, Freezing System — a groundbreaking, fully automated bacon cooking, smoking, and freezing production line — provides continuous processing, which significantly reduces labor, increases yields, and streamlines operations. The system also offers front- to end-of-line technology for bacon and other smoked-meat processing operations. Compared to traditional processing technologies, which can require dozens of employees, the Protech Automated Spiral Cooking, Smoking, Freezing System can be easily operated with only two staff members, enabling bacon processors to realize significant labor savings.
PROVIDING A COMPLETE PROCESSING SOLUTION
The Protech Automated Spiral Cooking, Smoking, Freezing System features a linear combination of integrated technologies that transform bacon from raw pork belly into a perfectly seasoned, cooked, and smoked product — from start to finish. The fully integrated system does not require any additional accessories or equipment. It delivers in-line injection, optional liquid smoke drenching, drying, natural smoking, and freezing, producing pork bellies that are ready to press and slice. The system also incorporates clean-in-place technology for quick and easy sanitization.
AN UNMATCHED UNIFORM AND CONSISTENT PROCESS
The fully automated Protech Automated Spiral Cooking, Smoking, Freezing System delivers uniform and consistent processing. Every piece of raw product enters and exits the oven in the same position and at the same temperature, which is monitored and controlled throughout the cooking, smoking, and freezing processes. The spiral oven’s open design optimizes air circulation, guaranteeing a consistent result for all products.
GROUNDBREAKING CONTINUOUS OPERATION
The Protech Automated Spiral Cooking, Smoking, Freezing System process starts with a Nowicki MH-516 SAS Injector, which is a 516-needle dual-head injector designed to penetrate bellies with precision. The bellies are then flipped and enter the liquid smoke tunnel, where they can be drenched and/or submerged in the smoking liquid. Next, the proper and precise air movement in Spiral #1 dries the bellies before initiating the cooking process. Spiral #2 handles natural smoke application and the final cooking process. Spiral #3 efficiently freezes the pork bellies, which are then ready for pressing. The ovens are equipped with circular belts using Ashworth PosiDrive Spiral technology that maintains product orientation and decreases belt tension. The patent-pending design also ensures that the oven systems are not hindered by grease generated during cooking that can cause the belt to slip.
CUSTOMIZABILITY TO MEET VARIOUS NEEDS
Spiral oven technology is not new to the meat processing industry. However, Protech is the only company to offer fully automated spiral oven cooking, smoking, and freezing technology engineered specifically for bacon and other smoked meats using liquid smoke, natural smoke, or a combination. Specifications can be tailored to each customer’s needs and optimized for various products and production environments. High-quality components paired with the latest technology guarantee the reliability and durability of the equipment. The Protech Automated Spiral Cooking, Smoking, Freezing System is manufactured in a modern environment specially designed for producing food industry equipment.
