Technical support for thermal processes that exceed the threshold for food safety and optimize for quality while maximizing production. We 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 -- 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 processing e-mail: bob.hanson@hansontech.net mobile: 913-709-7566