
Convection Roaster (CVR)
Patented, Intermediate Drying Technology
Excellent Success with Higher Fresh Meat Inclusion Pet Food
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Fresh meat inclusion can create a very soft and mushy product if not processed correctly
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The CVR, as a critical step after extrusion, uses high heat and shorter retention times to "set" the product with an appropriate firmness to survive processing steps
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However, the high moisture CVR process also creates a softer product after final drying.
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This results in a highly palatable end product that is firm yet moist
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In some cases, clients using a CVR have been able to reduce or eliminate final coatings
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Technology only available from Wenger


Mid-Sized Oven for Any Food Drying Application
- Clean design, no internal subfloors
- Excllent choice if a heavy duty dryer is not needed
- Great for delicate or coated foods and snacks
- Sanitary option availble
Can also be used for lower throughput aquatic feed products
Talk to a Product Specialist
to discuss the feasibility, design and implementation for your project