Roasting and Grill Marking Technologies for Vegetables
Roasting adds flavor and color that buyers associate with home cooking. Industrial lines do it continuously with radiant or flame tunnels and grill markers.
Bigtem USA engineering guide · updated October 2026
Why roasting changes flavor
High surface heat browns sugars and proteins and chars the skin of peppers and eggplant, which then comes off easily.
Radiant and flame roasting tunnels
Product travels on a belt through a tunnel where radiant heat or flame wraps around it. Belt speed and heat set the degree of roasting. The same tunnel type is used for onion flame peeling.
Grill marking
A grill marker presses heated rods against sliced vegetables such as zucchini, or pepper strips, to leave grill marks and a roasted aroma.
A complete pepper line
Feeding, automatic stem cutting and coring, roasting, peeling, inspection, then freezing or jar and can filling. See peppers & chiles.
Where it fits
- Roasted peppers in jars and cans
- Grilled vegetables for frozen and ready meals
- Flame-peeled onions
Related: Roasting & grill marking equipment · Peppers & chiles
Tell us your crop, capacity and timeline
A Bigtem USA engineer will review your project and follow up with a recommended configuration and a utilities outline.