Jet Stream Oven
Source: Stein DSI
The JSO-IV JetSteam Oven combines impingement airflow with a high humidity oven atmosphere
Stein DSI JSO-IV JetStream Oven features impingement airflow using high velocity heated air to penetrate the boundary layer of air that surrounds the product. By penetrating the boundary layer of air, cooking times for meat and poultry are reduced, and product browning takes place faster. Virtually all of the circulating air/steam mixture passes through the heat exchanger. The exchanger uses thermal fluid to heat the oven up to 500°F, so that no stress cracks occur in the oven box.
<%=company%>, 1622 First St., Sandusky, OH 44870. Tel: 419-626-0304; Fax: 419-626-9560.
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