Process for producing precooked bacon slices
A process for producing precooked bacon slices comprising the steps of (a) conveying bacon slices through a spiral oven, (b) indirectly cooking the bacon slices in the spiral oven using a cooking medium which is circulated within the oven at a low rate sufficient to prevent the bacon slices from being displaced on the conveyor, and (c) adding steam to the cooking medium as necessary to at least reduce the percentage or substantially eliminate the presence of air in the cooking medium.
1. A process for continuously cooking and browning bacon slices in a spiral oven to produce a pre-cooked slices bacon product resembling a pan-fried bacon product, the spiral oven having a cooking chamber which houses a conveyor that travels in a spiral pattern between a lower inlet opening and an upper outlet opening of the cooking chamber, the process comprising the steps of:
(a) creating a substantially air-free environment in the cooking chamber of the spiral oven by adding an amount of superheated steam to the cooking chamber such that the air normally present in the cooking chamber without adding the superheated steam is reduced by about 100%;
(b) cooking and browning bacon slices in the substantially air-free environment of the cooking chamber as the bacon slices are being carried upwardly in the spiral pattern by the conveyor by contacting the bacon slices with a superheated vapor cooking medium circulating in the spiral oven so as to not displace each bacon slice from its respective position in the conveyor;
(c) maintaining the substantially air-free environment of the cooking chamber by adding superheated steam to the superheated cooking vapor medium circulating in the cooking chamber in step (b);
(d) maintaining a cooking and browning temperature of the superheated vapor cooking medium during the step (b) by passing the superheated vapor cooking medium circulating in the spiral oven over one or more heating elements which heat the superheated vapor cooking medium to a temperature of at least 325° F.; and
(e) during the step (b) permitting fat to drip down from bacon slices located at higher levels within the cooking chamber to baste bacon slices residing at lower levels.
2. A process according to claim 1 further comprising the step of preheating the bacon slices prior to entering the cooking chamber for the step (b).
3. A process for continuously cooking and browning bacon slices in a spiral oven to produce a pre-cooked sliced bacon product resembling a pan-fried bacon product, the spiral oven having a cooking chamber which houses a conveyor that travels in a spiral pattern between a lower inlet opening and an upper outlet opening of the cooking chamber, the process comprising the steps of:
(a) eliminating the air normally present in the cooking chamber by adding an amount of superheated steam to the cooking chamber in a manner effective to substantially eliminate all of oxygen normally present to create a substantially oxygen-free environment in the cooking chamber;
(b) cooking and browning the bacon slices in the substantially oxygen-free environment of the cooking chamber as the bacon slices are being carried in the spiral pattern by the conveyor by contacting the bacon slices with a superheated vapor cooking medium so as to not displace each bacon slice from its respective position on the conveyor;
(c) maintaining the substantially oxygen-free environment of the cooking chamber during the step (b);
(d) maintaining a temperature of the cooking chamber during the step (b) by passing the superheated vapor cooking medium circulating in the spiral oven over one or more heating elements which heat the superheated vapor cooking medium to a temperature of at least 325° F., no makeup air flow being added to the cooking chamber; and
(e) during the step (b) permitting fat to drip down from bacon slices located at higher levels within the cooking chamber to baste bacon slices residing at lower levels.