Help Products Not to Stick to the Cooker

Wet and marinated foods, cuts of fish and marinated chicken, and heavier products like whole birds tend to adhere to steel-belts used for product conveyance by some industrial oven systems. Lecithin is sometimes applied to lessen the problem, but improvements can be difficult to acknowledge. 

Installing a short Base Cooker with a heated non-adhesive Teflon Conveyor allow the product-base to set before further cooking takes place on a spiral- or conventional cooking system using steel-belts for conveyance. 

Around 60 to 90 seconds at 250°C is enough to set the base for most seafood and chicken cuts, while 3 minutes is necessary to set the skin-base of whole birds.