Single-Wide vs Double-Wide Ovens: Which is Better for Throughput, Labor, and Yields?
If you are in the meat processing business, you know that cooking and smoking meat is an essential step in producing high-quality products. But when it comes to choosing the right smokehouse, the options can be overwhelming.
One of the biggest decisions in this regard is whether to opt for a single-wide or double-wide oven.
Most larger processors immediately opt for a double-wide oven — double the capacity means you’ll make more product, faster, right?
Not necessarily.
There are other factors to consider, such as the difference in throughput, labor, and yields between a single-wide and double-wide oven.
Often, a double-wide oven is going to slow production and decrease yields.
We’ll explain why that is in this article.
