The more versatile cooking equipment
ConduVec modular Combi Oven’s combine direct contact conductive heat with convection broilers which broil, brown, bake and fully-cook various foods on a heated non-adhesive Teflon belt.
The surface of the heated non-stick 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 to allow the drippings to be collected at the end of the oven system.
The heated non-stick Teflon conveyor reaches 260°C and are continually washed by the ovens integrated belt-washing system.
Groups of broilers radiate 450°C (850°F) heat from 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 elevated, providing greater distances to products below them, the cooking system works like “a hot skillet placed in an oven”. The cooking system provide intense heat for browning when broilers are set to lower positions.
ConduVec Industrial Combi Cooker’s are excellent for round and irregular shaped foods like meat balls, chicken wings, drum sticks, breasts and meat cuts. Combi Cooker’s are also highly suitable for continues cooking of minced meat and bacon bits which must remain individual after the heat treatment.