ConduVec Combi Ovens
Unite convective and conductive heat to cook, grill and bake foods conveyed on a heated non-adhesive Teflon coated conveyor. Sets of heating plates below the Teflon conveyor provide conductive heat meanwhile broiling units provide convective heat from above. ConduVec cook bone-in parts, marinated chicken wings, meat balls, sliced products and free flowing minced meats among many other round and irregular foods.
ConduVec provide a static cooking environment without use of forced air to lessen dehydration, shadow effects, formation of skin on surfaces and enhance yield.
The temperature and the distance between broiler units and products is set on the system HMI to adapt its intensity. The gap can be set from 55 to 200 mm.
A Product Flip System may be integrated to turn products 180° and expose their surfaces to equal amounts of conductive and convective heat.
The non-adhesive Teflon conveyor is kept clean at all times by a integrated belt washing system. The washing system is, in turn connected to a Water & Energy Management System which heat the water used to wash the Teflon conveyor, cut cost, usage of water and energy and reduce environmental influence.
Entirely heated by electricity or partly heated by thermal fluid.
May be combined with ConDuo, ConVec, ConCool and Steam Tunnel modules.
Cooking widths: 600, 1000 and 1200 mm
Cooking lengths: from 2 to 20 meters