A 3 meter long Belt Grill or Teflon Contact Cooker double the throughput of a 10 meter (33 foot) long oven.
A conventional Hot-Air and Steam oven with 5 m2 (54 ft2) process area is able to fully-cook about 200 kg (440 lb) of chicken breasts per hour to 74°C (165°F) final core temperature.
At 16 min dwell-time and 10 meter (33 ft) process length, the belt-speed is 0,63 meter per minute (2 foot per minute).
Installing a Teflon Contact Cooker infront of the Hot-Air and Steam oven will cut the dwell-time to 8 min and increase the belt-speed to 1,25 m/min (4 ft/min). Thus, to provide for 120 sec pre-cooking, the Teflon Contact Cooker shall be at least 2,5 m (8,2 foot) long.
The Teflon Contact Cooker now rise the core temperature to 40°C before it rises further to 74°C (165°F) in the 10 m (33 ft) long Hot-Air and Steam oven.