1. Industrial farms raise their birds fast…very fast. A one-day processing delay results in overweight birds. Achieving consistent weights in high volume chicken production is a challenging endeavor.
2. Birds must be chilled rapidly during processing. If cold water is used water can be frozen inside the bird thereby changing the cooking time required to get the bird to the desired temperature.
3. Trucks that transport birds are not evenly chilled resulting in inconsistent starting temperatures. With many birds in an oven, some will be at the desired temp while others will be under temperature.
4. Current age-old methods of measuring the internal temperature involve opening the oven and manually inserting a temperature probe into the bird at the specific depth followed by manually recording the data. If the probe is not inserted properly, at the proper depth, unreliable temperatures will be recorded, missing the true temperature deeper in the bird.
5. Human nature comes into play when there is a long line of customers waiting for birds, putting a lot of pressure on the operators to take the birds out early. With a little probe fiddling, as explained in the previous point, safety specifications can be circumvented.
6. Opening the rotisserie oven door allows heat to escape. It takes 15 minutes for the oven to come back up to temp generating additional cook time and prolonging customer wait.
7. Handwriting product temperatures and manually archiving data are tedious tasks, made worse by the inevitability of human error.
Luckily Wyze Temp® REVOLUTION has solved these problems. The Wyze Temp system automates temperature monitoring with 3-element wireless temperature probes, reporting meat temperatures at 3 different depths. Automatic record keeping and data archiving is done in the cloud. Never again will your birds be undercooked and unsafe, or overcooked and dry!
www.wyzetemp.com
