Convection Roaster (CVR)
Patented, Intermediate Drying Technology
Excellent Success with Higher Fresh Meat Inclusion Pet Food
-
Fresh meat inclusion can create a very soft and mushy product if not processed correctly
-
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
-
However, the high moisture CVR process also creates a softer product after final drying.
-
This results in a highly palatable end product that is firm yet moist
-
In some cases, clients using a CVR have been able to reduce or eliminate final coatings
-
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