A leap-forward in spiral oven design, the PRoYIELD takes the original TwinDrum two-zone cooking system and makes it even better by dramatically improving airflow consistency across the machine, enabling customers to effectively cook products at lower temperatures. The result is an estimated up to 7% increase in yield for all forms of roasted and cooked food products such as chicken wings and fillets, while at the same time helping achieve a 5% reduction in energy use. It’s also versatile enough to cook burgers and patties, breaded products, pork, croquettes, seafood and ready meals. Maximizing product uniformity Featuring patented double-impact airflow technology, the PRoYIELD ensures superior heat and color distribution over the products inside the oven, thanks to the addition of Computer Fluid Dynamics and an Air Equalizer to ensure perfect air delivery. By reducing the internal temperature variation across the TwinDrum’s conveyor belt from as high as 6°C to a little as 1°C, the PRoYIELD ensures consistent cooking and product color across the entirety of products moving through the oven. The pioneering technology not only preserves product moisture and maximizes yield but also mitigate the risk of overcooking and unwanted weight loss. The spiral oven cooking technology used in the JBT TwinDrum PRoYIELD Spiral Oven builds on decades of oven engineering by adding a uniform temperature and excellent roasting capabilities via an efficient two-zone spiral system. The TwinDrum spiral oven’s design enables processors to increase their processing yield compared to alternative ovens in the market, while at the same time ensuring consistent cooking of food items by uniformly distributing the hot air across the conveyer belt.