Summary

The SPIRO project has created a new technological basis for the design of an energy-efficient spiral oven for the snacks, convenience foods and fast food industry. The project participants investigated the feasibility of a new design for a blast air type of oven, which suits the specific preparation of each particular product group. The micropore structure of the product imposes specific conditions, such as time-related temperature, airflow and humidity control. The new oven integrates the grill and baking process in-line. Oven capacity consequently increases, while energy consumption is reduced by 25%. Product quality is improved by replacing standard weighted average control by process control based on product characteristics. Additionally, less handling is required and environmental pollution is lower.