Improving the performance of your batch oven is essential for improving product yields and consistency, as well as process efficiency. When trying to improve your batch oven, there are three points of control to look at: Temperature (dry bulb) Humidity (wet bulb) Airflow/Breakpoint Making these three points of control work together will help refine your process. We’ll walk you through how in this article. The
The way trucks are loaded into a smokehouse or dehydrator greatly affects the creation and strength of the breakpoint — and can have a negative impact on the consistency of the product. Anytime you add an object, like a smokehouse truck, into the flow of air, you change the way that airstream moves. It will either break apart or diminish if it’s hitting a wall,
Oven airflow plays a crucial role in producing a better, more consistent cooked product. The breakpoint air stream, formed where the high- and low-velocity airflows collide, is ultimately what cooks your product — replacing the cold area around your product with the hot air that will cook it. It goes without saying, then, that the oven airflow has the ability to either over-cook or under-cook
