Auxiliary Equipment

Proper design of conveyors and controls improve food operations

Teflon cookers in particular, use end-rollers with a diameter of Ø160 mm (Ø6,3 in), making proper design, alignment and positioning of conveyors for smooth transfer of foods a matter of its own. CelsiusFOOD design, manufacture and supply various types of conveyors in direct connection to our cooking systems.

Types of conveyors used for commercial cooking

Conveyor belts made of plastic segments are, when possible, used in the vicinity of Teflon belts. Contrary to wire-mech belts like Flat-Flex, conveyors made of plastic segments are less prawn to cause damage to the Teflon belts when they break.

Wire-mech belts are open, easy to sanitise and generally handles heat and cleaning detergents better than conveyors made from plastic segments.

Vibrating conveyors, or simply “vibrators” can be used to feed a layer of, for example frozen bacon cubes on the cooking equipment.

Control of conveyors supplied with the cooking system

Feed and transfer conveyors which are manufactures by CelsiusFOOD become an integral part of the cooking line and have their own page on the HMI for controls and parameters. Some conveyors, like a “product evacuation conveyor” or a “flip conveyor” may be equipped with actuators, sensors, servo-drives, catch-trays, CIP or a washing-system. Conveyors can be of complex or basic design, but proper control and management of these belts is essential for trouble-free operation.

Conveyors designed for maintenance and sanitation

Conveyor’s can be difficult to access for service, maintenance and everyday sanitation. Conveyor’s which are installed inside the cooking equipment, through walls or between large machines must, if possible, be designed to ease access. Shorter transfer conveyors, which transfer food products form one cooking-zone to another, can be hinged on rails to allow pulling them in 90° out from the system.

When sanitation is a key-issue, conveyors can be designed to allow them to be disconnected easily and towed to a wash-room.

Removal Unit (Air Knife or Fat Blower) remove redundant liquids from product surfaces prior to searing. Get rid of surface fat on streaky bacon after cooking.

Fat Applicator’s apply oil or fat to crumbed and breaded products, vegetables, bakery gods before cooking.

Liquid Applicator’s apply a mist of liquid color, caramel or smoke on products before cooking.

Outfeed Conveyor’s are short conveyors which purpose is to receive cooked products from the Teflon conveyor and pass them on for further processing.

Transfer Conveyor’s are longer conveyors which are made to measure. Transfer Conveyors may be installed before or after the cooking system.

Elevator’s serve the purpose of feeding product to, or removing products from the cooking system. Elevators are made to measure.

Infeed Vibrator’s spread diced and grinded food products with uniformed layer thickness across the ovens infeed. Infeed Vibrators are commonly fed by Elevators.

Flip Unit’s automatically turn products 180° for direct contact heat on two sides. Flip Units may be used by ConduVec and ConUno systems.

Stirring Device agitate and stir diced, grinded or cut foods during the cooking or cooling.

Heated Infeed set and stabilize the base and shape of liquid products like pancakes and omelettes immediately after the liquid is dispensed.

Vibrating Infeed even out layers of minced, diced products and viscous doughs.

Extended Infeed may be handy for products which are loaded manually.

Vacuum System remove air pockets between Teflon conveyor and heating beddings to ensure conduction when light weight products with large surface area, like pancakes are cooked.

Secondary Circuit (Secondary Loop) regulate the flow of thermal fluid to systems heated with such media.