Convection Ovens

Modular convection oven’s

ConVec modular Convection Ovens use open steel mech-belt for conveyance. Groups of broilers, radiating 350°C to 800°C (650°F to 1500°F) heat from above products. Both the power (intensity) and the distance between the broilers and the products below them is adjustable from the HMI. When broilers are set at greater distances to products, an “oven environment” suitable for core temperature equilibrium and baking is created. Set at near distance to products intensify the impact of heat suitable for browning.

Modular lines for food processing

The ConVec technology can be used as a cooking system on its own, adding together enough 1-meter modules to provide a length that meet the required throughput. Modules of the technology can also be integrated with other cooking technologies from CelsiusFOOD. For example, 1-meter modules of ConVec can be added to the end of a Belt Grill for the purpose of equilibrating product core temperatures.

A product-flip that automatically turns products up-side-down can be integrated for products requiring browning on two sides.


Signature Products

Browning and coloring

When target core temperature is reached before desired browning is achieved, then ConVec apply intense heat to surfaces without increasing core temperature much further. Ideal as post-cooker for additional browning of spare-ribs, chicken wings, meatloaf, Sour Vide and other fully cooked foods.

ConVec use a stainless steel mech-belt for conveyance of products. Height-adjustable banks of radiation broilers above products provide intense heat. Intense browning is achieved when radiation broilers are positioned close to products.


When browning is achieved before the desired core temperature is reached, then ConVec provide a warm static holding-environment which allow core temperatures to rise without adding much further browning to products. ConVec create an ideal holding-environment for core temperature equilibration when radiation broilers are positioned with a great distance to products.


Foods like lasagne, pâté, moussaka and gratins are prepared in moulds or trays. Foods in trays cannot adhere to steel-mech-conveyors, making the ConVec technology a cost-efficient alternative.

The steel-mech-conveyor allow ConVec systems to be manufactured with greater production width for greater production areas. Greater production areas are often necessary for food products which requires longer retention times.