Product Details Supplier Info More products

Food Point of Dubai is using an infrared, cheese grilling and browning oven from Heraeus Noblelight to solve an in-flight house-keeping problem as airlines try to meet passenger demand for pizza slice snacks.

Pizza slices have become increasingly popular over recent years as an in-flight snack during the ultra-long-haul routes to the US and Australasia. Without being pre-baked, the cooking time for the 120g pizzas would result in either undercooked cheese, or a burnt bread base.

To solve the problem, Food Point contacted Heraeus, which sent an infrared unit out to Dubai for trials. The success of this unit in both melting the cheese satisfactorily and in providing the browning to improve the overall pizza appeal led to a full-scale oven being ordered and retrofitted at the facility.

The oven features six 2.3kW carbon medium-wave emitters, with a total power of 13.8kW. It has been designed for a throughput of 1,500 pizza slices per hour, and has been coupled up with a state-of-the-art cryogenic freezing system, capable of achieving an -18°C core temperature in seven minutes straight from the infrared oven.

By pre-grilling and browning prepared slices in Food Point’s food production facility, the packaged slices can be baked on board the aircraft in the minimum of time without burning the bread base. A light crisp texture is achieved in only 15 minutes of the dedicated aircraft ovens, with the cheese topping already having a baked, brown appearance prior to cooking.

Key application benefits

  • The infrared oven has helped Food Point to ensure the high quality of its food products, right up to the point of use.
  • Its introduction into the company’s production line, from pre-production tests to final installation and commissioning has been easy and seamless.

Food Point uses infrared oven from Heraeus to improve production of pizza slice snacks

Food Point of Dubai is using an infrared, cheese grilling and browning oven from Heraeus Noblelight to solve an in-flight house-keeping problem as airlines try to meet passenger demand for pizza slice snacks.

Pizza slices have become increasingly popular over recent years as an in-flight snack during the ultra-long-haul routes to the US and Australasia. Without being pre-baked, the cooking time for the 120g pizzas would result in either undercooked cheese, or a burnt bread base.

To solve the problem, Food Point contacted Heraeus, which sent an infrared unit out to Dubai for trials. The success of this unit in both melting the cheese satisfactorily and in providing the browning to improve the overall pizza appeal led to a full-scale oven being ordered and retrofitted at the facility.

The oven features six 2.3kW carbon medium-wave emitters, with a total power of 13.8kW. It has been designed for a throughput of 1,500 pizza slices per hour, and has been coupled up with a state-of-the-art cryogenic freezing system, capable of achieving an -18°C core temperature in seven minutes straight from the infrared oven.

By pre-grilling and browning prepared slices in Food Point’s food production facility, the packaged slices can be baked on board the aircraft in the minimum of time without burning the bread base. A light crisp texture is achieved in only 15 minutes of the dedicated aircraft ovens, with the cheese topping already having a baked, brown appearance prior to cooking.

Key application benefits

  • The infrared oven has helped Food Point to ensure the high quality of its food products, right up to the point of use.
  • Its introduction into the company’s production line, from pre-production tests to final installation and commissioning has been easy and seamless.

View full profile