The more versatile cooking equipment
ConduVec modular Combi Ovens combine direct contact conductive heat with convection broilers. The Combi Oven can broil, brown, bake and fully-cook various foods. The system uses a heated non-adhesive Teflon belt.
The surface of the Teflon belt is solid to prevent fat and juices from dripping through the belt. Fat, juices and drippings remain on the belt as products cook. At the end of the system, we can collect the drippings and re-use it.
The Teflon conveyor reaches 260°C and is always washed by steam. The oven integrates a belt-washing system.
Groups of broilers radiate 450°C (850°F) heat from the above products. The cooking zone is a tranquil unagitated area where no air is forced onto product surfaces. Steam is neither used to compensate for excess dehydration that takes place when heated air is forced on products.
When broilers are high, providing greater distances to products below them, the cooking system works like an oven. The cooking system provides intense heat for browning when broilers are set to lower positions.
ConduVec Industrial Combi Cooker is excellent for round and irregular shaped foods. For example, meatballs, chicken wings, drum sticks, breasts, and meat cuts. Combi Cooker is also highly suitable for continues cooking of minced meat and bacon bits which must remain individual.