Industrial Cooking Systems – The New Generation

Food equipment and Cooking Systems overview

CelsiusFOOD makes modular cooking and cooling systems. We design and manufacture frying ovens, baking ovens, and surface cooling systems. Our cooking systems can combine different thermal techniques in one linear process. Modular cooking and cooling systems can be enlarged in the future by adding modules to meet increasing demands. CelsiusFOOD modernizes the industrial cooking and cooling equipment. Our systems are modern and versatile compared to microwave ovens or other, still used.
Since the Millennium, the demand for “home-made” processed foods has been growing a lot. Today, commercial food businesses demand flexibility. Cooking systems need to be cost-effective and provide an authentic home-style product result.

ConDuo Belt Grills

Sear and brown two product surfaces simultaneously between two heated non-adhesive Teflon conveyors with a defined distance between. Provide uniformed core temperatures, eliminate under- and over cooking by maintain thickness as products heat through.


ConduVec Combi Ovens

Convey foods on a heated non-adhesive Teflon conveyor. Combine conductive and convective heat. No use of forced air prevents dehydration, shadow effects and formation of skin on cooked foods..


ConVec Convection Ovens

Sear, brown, cook or bake foods by means of broiler grills above conventional steel wire conveyor. No use of forced air prevents dehydration, shadow effects and formation of skin on cooked foods..


ConUno Base Cookers

Sear the product base on a heated non-adhesive Teflon conveyor. Use as pre-cooker to prevent marinated foods from sticking on spiral- and conventional ovens using steel wire belts for conveyance.


ConCool Surface Coolers

Reduce the surface temperature to below 38°C immediately after cooking when core temperature and weight loss are peeking. Stop further perspiration, evaporation and leakage. Reduce formation of snow and ice in freezers and prolong operation time between defrosting cycles.

Auxiliary Equipment

Supporting equipment in direct connection with CelsiusFOOD cooking systems. Auxiliary equipment’s are controlled by the cooking systems PLC. Exchange of digital and analogue signals is standard on all systems.

Unite different thermal technologies

CelsiusFOOD modular design allows different thermal methods. One linear cooking and cooling system can combine conduction, convection, and surface cooling.
Modular systems can optimize the thermal treatment of one or several food products. CelsiusFOOD can extend the system when greater throughput is needed. Systems can be converted to meet changing production demands.

Unite cooking and cooling technologies in one linear system

CelsiusFOOD makes linear cooking systems of 1-meter (3.3 ft) long modules, one after another. Modules with different heat transfer technologies have the same conceptual design. One linear process system allows the combination of different thermal techniques.
ConDuoVec Cool unite modules of Belt Grill with modules of Combi Cooker. In the end, we add a Surface Cooler to form one continues cooking and cooling system.
First, the Belt Grill provides direct contact up to 260°C (500°F) from two sides of the products at the same time. The Belt Grill sear and forced heat into products that allow a quick rising of the core temperatures. The Belt Grill rise the center-temperature in a chicken breast to 35°C (95°F) in only sixty seconds.
In the second part, the Combi Oven apply conduction from bellow products. From the top, the indirect heat radiates intense and static dry-heat. We do not use air-movement and steam injection.
In the third part, the Cooler reduces product temperature. We stop evaporation and leakage immediately after the desired core temperature is reached.

Direct contact searing and coloring of foods

The ConDuo technology sear products under light to moderate pressure from two sides. We use heated fat-free and non-stick Teflon conveyors for heating and conveyance alike. The ConduVec revivify the transfer of seared foods. The products are in an oven with stationary heat. The heat can penetrate in the product without air-movement.

Stationary dry heat for roasting

Understanding how hair-dryers works bring awareness of the effects of forcing hot-air into foods. Different from old-school-equipment, ConduVec uses broilers which radiate intense heat in a stationary environment with no forced-air. ConduVec do not need extra steam to compensate for dehydration caused by forcing hot-air onto foods.


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.

Manufacturing Teflon cooking systems in individual modules

CelsiusFOOD manufactures the largest cooking and cooling system ever delivered in 2018. The system is 29 meters (95 foot) long with a processing area of 24 m2(260 ft2).
The second-largest cooking and cooling system: 17,8 meters long (58 ft) with 18 m2(194 ft2) processing area has been manufactured, delivered and put into operation the same year.
In 2017 CelsiusFOOD delivered the single largest Teflon cooking line for sliced cooked bacon.

Production width’s

600 mm (24 in)
1000 mm (40 in)
1200 mm (48 in)
2500 mm (98 in)*
*Apply only for ConVec convection ovens equipped with steel-mech conveyor.

Production length’s

The length of 1 module is 1 meter (3,3 ft). A least of 2 modules form the shortest equipment which has 2 meters (6,6 ft’s) effective cooking length. The assembly of cooking and cooling systems is from 2, 3, 4, 6, etc. modules until we met the desired throughput.


Heating and cooling media’s

Cooking systems heated by Thermal Fluid and/or Electrical Heating. Cooling systems use food-grade propylene glycol as media for cooling.