The Stein JSO-IV Jet Stream Oven is the most versatile high velocity impingement oven in our JetStream family. Featuring VaporJET® technology, the JSO-IV incorporates the benefits of thermal fluid heating along with high velocity vertical impingement airflow and condensational heating. The JSO-IV delivers extremely fast heat transfer rates for maximum production capacity, excellent color development, and the highest possible product yield of any impingement style linear oven. The use of thermal fluid heat insures unparalleled cooking uniformity.
Features & Benefits
Designed for full cooking a wide range of coated and uncoated food substrates
Two thermal fluid heat exchangers provide two temperature zones and eliminate the by-products of combustion from the product zone
The use of thermal fluid heat allows maximum humidity in the cooking process
Automatic adjustment of upper plenums from two to six in. to accommodate products of varying height
Fully automatic Clean in Place (CIP) system
Humitrol-III® for automatic humidity (moisture by volume) control
Standard 8.5 ft. long steam heated infeed section
Details
Modular design with a 22 ft. long oven box
Clam shell hood design with automatic hood lift
Available with electric drives only
Impingement velocity controlled with two variable speed (VFD) air circulation fans
40 in. wide usable belt width
ProLINK ® PLC controls
Options & Models
Models:
Stein JSO-IV 40-22 Jet Stream Oven
Options:
Two or four ft. transition chambers for multiple box installations
Steam heated infeed section available in the following lengths:
With its dual-area system, our linear convection oven stands for maximum efficiency. Two separately adjustable heating areas provide the option of cooking and browning food at the same time using different temperatures. That’ll bring you maximum efficiency in food processing, optimal cooking results and minimal losses of moisture with minimized energy consumption. Different product sizes easily fit into the oven side by side, and the oven allows for consistent cooking results through hot circulating air and/or steam.
Perfectly suitable for whole chicken, burgers, nuggets, fish sticks, bacon, lasagna, pretzels and other special applications
Features & Benefits
Targeted airflow for guaranteeing optimal and uniform heat transfer and browning
Precise control of temperature and production time for repeatable results
Cook with steam and elevated temperature or steam only for process flexibility
Indirect heat eliminates by-products of combustion for product zone
Integrated CIP Clean-in-Place system for ease of cleaning
Custom built to meet exact capacity, footprint, and application requirements
Details
Top-performance heating elements ensure efficient heat transfer. Choose between electrical and thermal oil-powered heating elements in up to 2 different climate zones.
The belt wash system continuously cleans the conveyor belt by means of rotating brushes and water spray lances
A dew point control ensures a consistent and constantly adjustable climate through a moisture measurement and control system
Lecithin soak minimizes product adhesions through simple moistening of the conveyor belt
Our spiral oven serves for cooking and/or browning your products with steam, hot circulating air, or both. Its spiral belt guide allows plenty of room for products in our oven with a minimum footprint in your production facility.
Cooking, heating, browning: The spiral oven from JBT ALCO slowly and gently runs products through the cooking process utilizing a spiral conveyor belt that can be extended if required. That way, large quantities of your product will be cooked, and browned, or just steam cooked very evenly in the spiral oven with circulating air and/or steam. The smart spiral system makes optimum use of the available space so that maximum production capacity is achieved in the smallest possible space. At the same time, the distance between the individual levels and therefore the possible product height can be flexibly varied by selecting the number of levels. That way, even larger products such as whole chicken, burgers, or lasagna get their appetizing brownness and succulent consistency.
Seeing is believing. Book a demonstration of the alco Spiral Oven ASH today! With the world’s largest database with application tests and more than 60 years of experience in food processing, we know how to make the most out of your product in terms of taste, yield and consistency. The food experts at our Food Technology Centers help you develop your ideas or enhance existing ones. The tests can be conducted on our testing site in person or via live video link or as on-site demonstrations with our mobile lab equipment in your facility.
The Stein TwinDrum PRoYIELD™ Spiral Oven offers efficient two-zone spiral cooking for high capacity applications providing uniform temperature and excellent roasting capabilities.
Perfectly suitable for whole chicken, chicken fillets, wings & drumsticks, lasagna, breaded products like nuggets and fish sticks, streaky bacon and other special applications
Features & Benefits
Two-zone spiral cooking with individual control in each zone of airspeed, temperature and humidity
Featuring PRoYIELD™, a patented double-impact airflow technology perfecting uniform cooking with consistent temperature distribution across the conveyer belt
No critical components attached to the hood for ease of cleaning and maintenance
Fans and motors in low position for easy maintenance
Details
Low overall height, even with hood in open positions (Minimum height as low as 4.2 metres)
Integrated screw-jack system for lifting of hood (No support structure above hood)
Superior colouring capabilities with temperature capability up to 250° C and high air speeds
Incorporates the principle of cooking the product continuously between two cooking belts since the most effective method of transferring heat between two surfaces is by direct contact.
Incorporates the principle of cooking the product continuously between two cooking belts since the most effective method of transferring heat between two surfaces is by direct contact.
Provides high production two-sided contact cooking and is available in North America in a variety of sizes and heat methods to match a wide range of production requirements.
Mixing, searing, cooking, reduction, and cooling: an entire production line in just one machine! Our HotCook is the complete all-purpose solution! Don’t make matters more difficult than they need to be; count on tested and field-proven technology that combines the function of a mixer and cooker. The highly efficient and rapid heat transfer of the HotCook from JBT ALCO ensures that seared food keeps its fresh taste. The HotCook also guarantees an ideally homogeneous mixing result, as changeable rotating devices thoroughly mix sauces and stews. Thanks to the paddle tools and even temperature distribution of our HotCook, nothing will get scorched on you!
Our HotCook is suitable for mixing, cooking, searing, sautéing, braising, cooking with direct steam injection as well as for reduction and re-cooling of products. What’s special about our HotCook is that it’s a real all-rounder. Even sensitive products can be processed in a perfectly gentle way.
Highly developed cooking mixer for cooking and searing of a wide variety of products
Homogeneous temperature distribution and optimal mixing characteristics even with big batches thanks to the heated double jacket and two mixing paddle shafts
Outstanding range of different equipment options for numerous types of processes
High flexibility in meeting special requirements
Two large pneumatically operated discharge flaps
Pneumatic cylinders, process valves, seal and bearing housings etc. in stainless steel design
Details
The enormous capacity with innovative technology cooks up to 4000l of product mass at the desired temperature with mixer paddles and temperature-resistant scrapers
A special double-jacket design ensures high surface temperatures along the mixer walls with optimal and rapid heat transfer, including insulated machine walls
The PLC control system controls the machine in a smart and user-friendly way through a touch panel with functions like recipe management, etc
The optional vacuum cooling unit is used for product cooling through precise suctioning of steam by a high-performance vacuum unit, working based on the principle of the enthalpy of water
Thanks to heating with direct steam injection, cooking temperatures are reached much faster, resulting in high-quality final products
Models
Available as the HotCook AHC and the HotCook Swing, for smaller batch sizes and quick product changes
Our Double D RevoRack Multi-Purpose Oven is an extremely versatile rotary rack, batch style cooking system capable of processing a wide range of meat, fish, poultry, vegetables and ready meals. We custom build the RevoRack to cook with steam only, steam and elevated temperature, or dry roast and bake all in one cooking chamber. The combination of the rotating turntable and powered convection airflow distribution system produces consistent cooking results and uniform color development.
Features & Benefits
Rotating turntable and air distribution provides consistent results
Multiple cooking methods in single box provides the ultimate processing flexibility
Capable of elevated temperature up to 540°F (280°C)
Fully programmable user friendly controls stores up to 100 cooking programs
Our Formcook Combi Cooker combines intensive conduction (contact) and forced air and steam (convection) style heat transfer. We developed the Combi Cooker to brown, sear, bake, and steam a wide variety of protein and vegetable products. We cook the bottom of the product on a solid non-stick belt that runs over lower heating platens and steam and hot air on the top to provide the required temperature and color development. Our Formcook Combi Cooker is one of the industry’s most versatile cooking systems, able to cook all types of solid and semi viscous products with a natural home style appearance.
Features & Benefits
Electric or thermal fluid heated lower platens provides energy source versatility
Continuous belt cleaning system with scrapers and high pressure water
Independent control of lower platen, air temperature and steam
Automatic belt tracking and tension system
Custom designed infeed and discharge conveyors
Details
Adjustable process control provides extended cooking dwell times from two to 15 minutes
Extremely quick product change over maximizes productivity and UpTime®
Non-Stick product belt with optional product flip eliminates belt marks and provides superior browning and searing
Combination of conduction (up to 260°C) and convection (up to 280°C) heat transfer develops home cooked taste and appearance
Options & Models
Available in 600 and 1000 mm usable belt widths and multiple cooking lengths
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