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This is a Literature Review study (also classified as: Human Clinical Trial).

Integrated design, thermal testing and sustainability analysis of a motorized chicken roaster for low-carbon food processing

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Performance testing improved heat penetration in a motorized chicken roaster, suggesting options for low-carbon cooking.

The motorized chicken roaster achieved a final meat moisture content of 59%, closely aligning with the target value of 60%.
Key components include stainless steel for heat contact areas and cast steel for structural integrity, enhancing durability.
Thermal testing at 162.78 °C showed a maximum heat penetration depth of 47.05 mm, indicating effective cooking performance.
Options for using cleaner heat sources emphasize sustainability while meeting stringent food safety standards.

Nwauzi et al. (2025) studied this question.

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