Meat products such as sausages and cold cuts are cooked in meat product cooking ovens. In cooking ovens the products are boiled mature and some of the products are also smoked before boiling. After cooking the products are transferred to cooling cabinets to cool. After the products have cooled they are transferred to a packaging department where the products are packed.

This Bachelor's thesis was commissioned by Saarioinen Oy Valkeakoski Plant. The purpose of the thesis was to study and develop the programs of meat product cooking ovens and document these programs. The goal was to develop the programs and to study if the programs differ for different ovens. The programs of cooking ovens were dealt with and the areas of development were looked for. The author worked at the ovens together with the workers to get an overall picture and to learn to use them. The thesis discusses the production process of meat products as a whole and introduces the cooking process step by step.

To improve the programs the temperature was measured in each oven to find out if the products were cooked evenly in the ovens. In addition, the texture of grill sausages was measured to resolve if the cleavage and tex-ture of the sausages were different in different ovens.

As a result of the thesis three programs were developed , i.e. a long wash-ing program, smoke meat product program for an oven not in full capacity and a program for cheesy oven sausage. Deviations were also found for different ovens. The programs for the Fessman oven grill sausage and A-class wiener programs were aligned to be similar.