Thermal Processing for Safer, Better, and Faster ProductionI provide independent technical guidance to the meat industry on cooking, smoking, and chilling of pre-cooked meats. I founded HansonTech in 2006 to serve as an unbiased technical adviser on thermal processing to help make meat and poultry products safer, better, and faster at lower cost. I have extensive experience on all types of forced-air convection ovens including smokehouses, impingement ovens, and spiral ovens. To maintain my independence, I work only for my clients -- I do not rep any companies nor do I accept finders fees or commissions.Following are some of the areas where I can contribute:-- Oven validation-- Balance oven airflow-- Design cooking processes to increase yields and throughput-- Improve color and reduce color variation for smoked products-- Improve product browning in impingement and spiral ovens-- Troubleshoot color and quality problems-- Analyze processes for pathogen lethality and regulatory compliance-- Serve as third-party process authority for cooking and chilling-- Analyze chilling processes to maximize cooling rates and yields-- Develop tailored training programs for thermal processingContact Information:e-mail: bob.hanson@hansontech.netmobile: 913-709-7566