STEAM OVEN VALIDATIONS
FOOD SAFETY & PROCESS VALIDATION
NZ SmallGoods Manufacturer
The Project
A leading NZ smallgoods manufacturer engaged DWC FoodTech NZ to conduct comprehensive cold spot determination studies across their four cooking ovens. The client needed to identify the slowest heating locations in the ovens to ensure consistent thermal processing, maintain product safety standards, and establish validated core temperature monitoring protocols for regulatory compliance.
Our Approach
Foodscope was subcontracted by DWC FoodTech NZ to complete the validation work. Cold spot determination trials were completed using calibrated thermocouples positioned strategically across all oven trolley positions. Temperature monitoring was performed under full production load conditions using worst case representative products. The studies evaluated both 4-trolley and 8-trolley oven configurations to identify critical monitoring points and assess temperature uniformity across the different oven designs.
Results Achieved
On behalf of DWC FoodTech NZ, we successfully identified cold spot locations in all four ovens and established optimal core temperature monitoring positions. The validated monitoring protocols ensure food safety requirements are consistently met.