Industrial Cooking Systems – The New Generation
Food equipment and Cooking Systems overview
Unite different thermal technologies
Unite cooking and cooling technologies in one linear system
Reduce post-cooking weight-loss by impact-cooling
Reducing product temperatures immediately after cooking cut weight-loss and prolong operation hours between a freezer’s de-icing cycles. ConCool modular Surface Coolers effectively extract heat from product surfaces directly after the desired core temperature is reached.
Product temperatures peak as products exit the cooking system and for the minutes that follows. At peak-temperature, fully-cooked chicken breast loses about 0,4 to 0,9% of their weight every minute. Instant reduction of peak-temperatures to below 40°C (100°F) before further cooling prevents excess leakage and preserve juices.