Whole chicken
Cooks whole and marinated chicken evenly with controlled temperature, humidity and airflow.
Spiral Oven
Consistent product quality
Capacity ranging from 500 to 3,000 kg per hour
Higher yield
Minimum steam & vapour escape
Maximum loading density
Efficient heat control
Product Features
Why Choose Square's Spiral Oven
Five core Spiral Oven features showing how airflow, humidity control, drive design, and sanitation details support consistent production.
Advanced Air Circulation Design
- Mixed airflow delivers continuous uniform cooking across all belts for faster cooking.
- Available in single or twin-drum configurations, the spiral Oven is built to suit your unique product requirements.
Precise Humidity and Temperature Control
Two spiral areas are individually controlled for temperature and humidity, and the PID program regulates temperature and humidity in time precisely.
Unique Double Spiral Drive Technology
Patented double spiral drive technology, smooth and reliable belt running.
Hygienic Design & CIP (Cleaning-in-Place) System
The Oven is equipped with a CIP (Cleaning-in-Place) system including a belt washer. The cleaning nozzles cover all inside areas, and the cleaning process can be carried out automatically or manually per the PLC program.
Friendly HMI Interface
PLC touchscreen control system, friendly interface, easy to operate. Real-time Oven status, temperature of each area, and fault alarms. Pre-set cooking program for different products. The remote internet module is optional.
Technical Specifications
Parameters
Single drum spiral oven parameters cover belt width, heating zones, temperature range, humidity/steam control, exhaust, drive system, cleaning, and recipe-based PLC operation.
| Configuration | Single drum spiral oven — continuous mesh belt, 6–25 tiers |
|---|---|
| Belt width | 520 – 1,372 mm |
| Temperature range | Ambient – 350°C (gas) / Ambient – 300°C (electric) |
| Heating zones | 2 – 8 independent zones |
| Heating method | Gas (ribbon burner) / Electric (tubular element) / Thermal oil |
| Steam system | Low-pressure saturated steam, 0.5–3 bar, per-zone injection |
| Exhaust system | Variable-speed exhaust fan per zone with modulating damper |
| Enclosure | PIR / PU insulated, stainless steel interior & exterior |
| Control system | PLC touchscreen, recipe storage, data logging, VPN remote access |
| Belt cleaning | Built-in belt washer / CIP (Cleaning-in-Place) nozzles / manual washdown |
| Typical lead time | 16–20 weeks (custom configuration) |
| Design life | 15+ years structural; 8–10 years belt, normal operation |
Design Details
How Each Cooking Subsystem Is Engineered
Expand any section below for the engineering approach behind the critical spiral oven subsystems.
Multi-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 2–3: 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, 0.5–3 bar
- Humidity profile matched to product and cooking stage
- Improves yield for roasted meats, bakery products, and prepared foods
CIP (Cleaning-in-Place) & Hygienic Design
Cooked-product lines require careful sanitation design. The spiral oven can be configured with belt washing, CIP (Cleaning-in-Place) nozzles, and washdown-accessible surfaces.
- Daily wash-rinse-sanitize cycle: typically 25–35 minutes
- Continuous belt washer for product residue control
- Manual access points for weekly deep cleaning
Insulation & Enclosure Structure
PIR / PU insulated panels and stainless steel interior surfaces reduce heat loss and support cleanability.
- Insulated Enclosure selected for cooking temperature and ambient conditions
- Stainless steel interior and exterior
- Exhaust and vapor management integrated into the enclosure design
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 nugget/Fish nugget/Bacon roll)
Processes chicken nuggets, fish nuggets, meatballs and bacon rolls with repeatable color and core temperature.
Bone-in meat products(Drumstick/Chicken Wings/pork ribs)
Ideal for drumsticks, chicken wings and pork ribs requiring uniform cooking and attractive browning.
Case Studies
Spiral Oven in Operation Worldwide
Reference spiral oven installations for bakery, breaded products, roasted meats, and prepared food lines. Detailed performance data can be provided during engineering consultation.
Zhongyue Food Group Spiral Oven Project
The China Zhongyue Food Group is a leading marinated chicken producer in Shandong province, China.
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.
We own CE, EAC, INF, CNAS, ISO, ASME, PED, U2, CSA, CRN certifications and 300+ patents, as well as 350+ engineers. Square vertically integrated production ensures quality control from raw materials.
Square offers customized one-stop cold chain solution that meets your requirements. We provide custom spiral ovens in terms of belt width, number of tiers, cooking zone lengths, and control systems to meet specific production needs.
It uses a mixed airflow system and dual-zone independent control, ensuring uniform temperature and humidity distribution across all belt tiers for consistent doneness, color, and texture.
Engineering Inquiry
Discuss Your Spiral Oven Project
Share your product type, target capacity, line layout, utilities, and site conditions. Our engineers will review your requirements and recommend a suitable Spiral Oven configuration.
We typically respond within 1–2 business days. Your information is kept confidential.
