CrossBack principle - innovative horizontal air circulation

In contrast to conventional air flow systems, CrossBack uses a horizontal, alternating air flow. Using dampers with controllable drives and air ducting walls, the air is guided alternately from one side to the other over the products with 100% coverage. The products are gently processed at low air speeds and a high air flow. This makes the system particularly suitable for flat, light, and delicate products such as fish fillets, salmon sides, poultry pieces, bacon strips, beef jerky, meat chips, or vegan products.

A key feature of the CrossBack principle is its flexibility in terms of layer density. The horizontal air flow is ideal for the respective product selection and process requirements. This means that drying, smoking, cooking, and baking processes can be carried out more efficiently and to a high standard of quality. In addition, the dense loading of the wagons enables maximum utilization of capacities, which not only increases productivity but also makes processes more energy efficient. In other words, the CrossBack principle stands for high performance in a small space.

The integrated automatic cleaning system ensures the highest standards of hygiene. It efficiently cleans all relevant components such as air ducts, air circulation fans, and smoke supply. The entire process is automated, which reduces resource consumption and ensures cleaning quality and consistent product safety.

• BAKEjet®
• THERMICjet®
• FISHjet®
• SEMIjet®