roaster

Whether roasting with a flame or superheated air, nothing is more distinguishable in terms of taste and visual appearance than a truly roasted product. Unitherm has developed a specialized range of roasters for products such as vegetables, chicken, beef, and ready-meal products. Unitherm’s approach is to individually flash roast the products in an independent roasting zone pre or post cook in order to maximize yields and the energy used to fully cook. These systems are designed to roast products with natural heat and can be used in combination with a browning agent to speed up the process, to maximize yields, and to improve the eating quality of foods.


DIRECT FLAME
- Unitherm Flame Grill or Tunnel of Fire
- Multiple Independently Controlled Burners
- 700°C to 1,200°C
- Roast Effect is Less Uniform
- Vegetables, Poultry, Beef

INFRARED HEAT
- Unitherm Gas Infrared
- Unitherm Electric Infrared
- Up to 2,000°C
- Roast Effect is More Uniform
- RTE Poultry, Beef, Pork, Breakfast Sausage

SUPER-HEATED AIR
- Unitherm Oven with Impingement
- Up to 700°C
- Roast Effect is More Uniform and Crisp
- Poultry, Beef, Pork, Vegetables

CONTACT ROASTER
- Unitherm Brander Searer
- Up to 700°C
- Roast Effect is Limited to Contact Point
- Variable Speed
- Poultry, Beef, Pork, Vegetables