Featuring VAPoRJET® technology, the Stein JSO IV oven incorporates the benefits of thermal fluid heating, high velocity impingement and condensational cooking.

• Extremely fast heat transfer rates
• Excellent color development
• The highest possible product yield

The JSO IV Oven, with patented Jet Stream® impingement airflow, insures unparalleled cooking uniformity and many other benefits for processors

• Circulating air passes through heat exchangers
• High velocity impingement airflow
• High humidity
• Controlled oven atmosphere
• No air migration
• No oven stress
• Cooler cooking room
• Easier to clean
• Shorter cooking time
• Improved yields
• Internal Clean In Place (CIP) system minimizes manual intervention
• Thermal fluid floor cooling for reduced sanitation requirements is available
• Continuous hot water single pass belt washer
• Consistent, unsurpassed product color development for uncoated products
• Adjustable plenum height provides optimal cooking parameters for a wide variety of products
• Wide range of cooking temperatures and moisture volume to maximize results
• Modular design provides maximum production flexibility
• High heat transfers for faster cooking
• Highest cooking yields achieved
• Energy efficient

Utilizing impingement airflow, the JSO IV Oven cooks products 4-5 times faster, increases yield control, offers better browning, and increases capacity in a given floor space.

• Fan draws air through heat exchanger
• Air is forced by distribution damper
• Heated air/steam enters top and bottom fingers
• Airflow contacts product from above and below
• Air returns to heat exchanger

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