Combi Ovens

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.


Signature Products

Minced meat

Ground meat for sauce Bolognaise, burritos and ready-meals like lasagne is cooked in a 30 mm (1.18 in) layer on a continually moving Teflon conveyor. The meat grains cook in their drippings on the solid Teflon Conveyor the same way the minced meat would cook on a skillet.

An average belt-load is 5 kilos per m2(11 lb/m2or 1 lb/ft2). The layer of meat is fully-cooked in about 3 minutes.

The solid Teflon conveyor on which the meat lays provides direct-contact-heat up to 260°C (500°F) from underneath while radiative broilers apply 450°C (840°F) heat from above. Drippings, fat and juices remaining on the solid Teflon conveyor are collected at the end of the continues cooking system.


Bone-in and marinated chicken parts like drum-sticks, wings and whole thighs are dry-cooked with excellent result without insertion of steam or use of forced-air. The non-stick Teflon conveyor ensure no marinade adhere to it, inflict damage to products and generate excess weight loss.

No use of steam prevents marinades from being washed-off during the initial stage of cooking. Radiative broilers provide static heat without air-movement, preventing an appearance suggesting products have been cooked by use of a “hair-dryer”.


Round products like meat-balls are cooked on a heated and continually moving Teflon conveyor. The high conductive heat from the Teflon conveyor generates a Maillard reaction which in turn generates patches of pronounced browning the same way a hot skillet does. Meat-balls can be turned while they cook for more areas with pronounced browning. Radiative broilers above the Teflon belt provide additional heat and all-round browning.