Whole Chicken
Roasts and steams whole birds, bone in halves, and marinated poultry with high cooked yield and uniform golden skin color.
Spiral Oven
Square single and double drum spiral ovens cook with steam, hot air, or mixed heat at 500 to 3,000 kg/h in a compact footprint. Each oven gives you independent control of temperature, steam humidity, and airflow across zones.
Balancing dry heat with live steam creates even browning and crisp skin while locking in meat, poultry, seafood, and bakery yield.
Continuous cooking capacity from 500 to 3,000 kg/h
Independent per zone PID control of temperature and steam humidity for higher cooking yield
Water sealed enclosure and variable exhaust dampers minimize steam escape
High tier loading density in single drum or double drum footprints
Integrated belt washer and automated automated CIP (CIP) sanitation
Product Features
Why Choose Square's Spiral Oven
Core airflow, steam humidity, drive, and CIP cleaning features for high yield cooking.
Advanced Air Circulation Design
- Mixed horizontal and vertical airflow delivers uniform heat and moisture distribution across every tier of the spiral stack.
- Available in single drum or double drum configurations to match multiple stage cooking profiles and floor space constraints.
Precise Humidity and Temperature Control
Two or more cooking zones control dry heat and live steam independently via PID valves, locking in moisture while browning the surface.
Unique Double Spiral Drive Technology
Patented synchronized double spiral drive keeps belt tension low and tracking smooth at high cooking temperatures.
Hygienic Design & Automated CIP (CIP) System
Includes a continuous belt washer and internal CIP spray headers that run automatic wash, rinse, and sanitize cycles under PLC control.
Friendly HMI Interface
PLC touchscreen shows live zone temperatures, humidity, belt speed, and alarms, with recipe storage and optional remote diagnostics.
Technical Specifications
Parameters
Standard specifications are listed below. We size belt width, tier count, heating source (gas, electric, or thermal oil), and steam zones for your product.
| Configuration | Single drum or double drum spiral oven, continuous mesh belt, 6 to 25 tiers |
|---|---|
| Capacity | 500 to 3,000 kg/h (product dependent) |
| Belt width | 520 to 1,372 mm |
| Temperature range | Ambient to 350°C (gas) / Ambient to 300°C (electric) / Thermal oil |
| Heating zones | 2 to 8 independent zones |
| Heating method | Gas (ribbon burner) / Electric (tubular element) / Thermal oil |
| Steam system | Low pressure saturated steam, 0.5 to 3 bar, per zone PID injection |
| Exhaust system | Variable speed exhaust fan per zone with modulating damper |
| Enclosure | High temperature insulated stainless steel interior & exterior |
| Control system | PLC touchscreen, recipe storage, data logging, VPN remote access |
| Belt cleaning | Built in belt washer, automated CIP spray nozzles, and manual washdown |
| Typical lead time | 16 to 20 weeks (custom configuration) |
| Design life | 15+ years structural; 8 to 10 years belt under normal operation |
Design Details
How Each Cooking Subsystem Is Engineered
Open each section below to see how key parts of the oven work.
Multiple Zone Cooking & Heat Transfer
Each cooking zone operates independently with its own heat source, circulation fan, and temperature controller. This enables stepped cooking profiles:
- Zone 1: high heat for initial sear or crust formation
- Zone 2 to 3: moderate heat for core cooking
- Zone 4+: low heat or steam for finishing and moisture retention
Steam and dry heat can be combined to tune texture, color, and final core temperature.
Steam Injection & Humidity Control
Steam injection adds humidity to the cooking environment, improving heat transfer, reducing product weight loss, and controlling crust texture. Per zone steam control supports different process stages.
- Low pressure saturated steam, 0.5 to 3 bar
- Humidity profile matched to product and cooking stage
- Improves yield for roasted meats, bakery products, and prepared foods
Automated CIP (CIP) & Hygienic Design
Cooked product lines require rigorous sanitation design. The spiral oven is configured with continuous belt washing, internal CIP spray nozzles, and walk in washdown access:
- Automated wash rinse sanitize cycle: typically 25 to 35 minutes
- Continuous return path belt washer removes protein and fat residue
- Full height access doors for inspection and deep cleaning
Insulation & Enclosure Structure
High temperature thermal insulation and fully welded stainless steel interior surfaces minimize heat loss and support daily high temperature washdown:
- Insulated enclosure engineered for cooking temperatures up to 350°C
- All stainless steel interior and exterior construction
- Integrated water seals and modulating exhaust dampers prevent workshop vapor escape
Automation & Control Architecture
PLC based controls coordinate zone temperatures, belt speed, steam injection, and exhaust operation.
- Recipe storage for product specific cooking profiles
- Temperature and belt speed monitoring
- Alarm handling, data logging, and optional VPN remote access
Proven in These Food Applications
Formed Products (Chicken Nuggets, Fish Nuggets, Bacon Rolls)
Cooks battered chicken nuggets, fish fingers, meatballs, patties, and bacon wrapped items to a verified core temperature.
Bone In Meat Products (Drumsticks, Chicken Wings, Pork Ribs)
Steams, roasts, and browns drumsticks, chicken wings, and glazed pork ribs across independently controlled double drum zones.
Case Studies
Spiral Oven in Operation Worldwide
Proven installations running in food plants around the world.
Zhongyue Food Group: Spiral Oven for Marinated Whole Chicken
A multiple zone steam and convection spiral oven installed at Zhongyue Food Group in Shandong
Frequently Asked Questions
Yes. Square spiral ovens are engineered for continuous high volume cooking. Belt width, tier count, heating zones, steam/humidity control, and dwell time can be configured for the required product capacity.
Yes. Spiral ovens can be integrated with upstream forming or coating equipment and downstream cooling, freezing, or packaging lines. Infeed/outfeed height, direction, and layout can be designed around the existing production line where possible.
Square holds ISO 9001, ISO 45001, CE, PED, ASME (U and U2 stamps), EAC, CSA, CRN, and CNAS laboratory accreditation, supported by 300+ patents, 300+ R&D engineers, and 300+ installation and service engineers.
We customize single-drum and twin-drum spiral ovens from 500 to 3,000 kg/h, tailoring belt width, number of tiers, cooking zone lengths, PID temperature and humidity controls, and CIP cleaning systems to your production needs.
Balanced 360 degree airflow and independent zone controls keep temperature and steam humidity even across every belt tier for uniform color, core temperature, and yield.
Engineering Inquiry
Discuss Your Spiral Oven Project
Tell us your product, cooking time, and capacity for a spiral oven quote.
Our engineers reply within 24 hours. All project details are kept confidential.
