Operations

Using deck ovens, a crew person must continually supervise the product to ensure that each is cooked properly. With Q-MATIC's conveyorized system, food moves automatically through the oven along a conveyor and works "first in, first out" process.

Efficiency

When using deck ovens, heat and energy is lost each time the door is opened. Q-MATIC ovens project heat directly on the product and do not lose much energy to the environment. Using Q-MATIC's efficient infrared gas, operators have realized energy savings of 65% compared to traditional convection and deck ovens.

Consistency

Deck and convection ovens have "hot spots" or uneven heat distribution because when doors are opened cool air affects the heat within the oven. Q-MATIC ovens have even heat distribution and is not affected by ambient air conditions.

Speed

Deck ovens have heat recovery problems because hot escapes when doors are opened. Q-Matic ovens' heat is confined in the oven, which promotes speed and product consistency.