food-processing-equipment

Industrial cooking systems – the new generation

Cooking equipment overview

Frying, oven, baking, cooking and cooling systems manufactured at CelsiusFOOD are made of modules to allow different thermal techniques to be combined in one linear process. Modular cooking and cooling systems can be enlarge in the future by adding modules to meet increasing demands. CelsiusFOOD belt cooking systems requires an overview as these industrial cooking and cooling systems are modernly different to senior hot-air and steam oven’s, spiral-cookers, deep-fat fryers and microwave ovens still in use.

Since about the Millennium, the demand for authentically processed foods have been growing steadily. Today, commercial food businesses demands flexible and cost-effective cooking systems that provide an authentic home-style product result to stay competitive.

belt-grills-for-food-industry

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.

continues-ovens-for-food

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..

linear-convection-ovens-food-manufacturing

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..

non-stick-cooking-technology

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.

continues-food-cooling-system

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 for direct, indirect, dry, moist heat and surface cooling to be combined into one continues cooking and cooling system.

Modular cooking systems can be optimized for thermal treatment of one or several food products. They can be extended when greater throughput is needed, and systems can be converted to meet changing production demands.

Unite cooking and cooling technologies in one linear system

CelsiusFOOD linear cooking systems are made-up of 1-meter (3.3 ft) long modules, one after another. Modules with different heat transfer technologies have the same conceptual design, allowing different thermal techniques to be united in one linear process system.

ConDuoVec Cool unite modules of Belt Grill with modules of Combi Cooker and Surface Cooler to form one continues cooking and cooling system.

The first part, the Belt Grill provide direct contact heat (conduction) up to 260°C (500°F) from two sides of products simultaneously. The Belt Grill sear, brow and literally force heat into products, rising their core temperatures rapidly. The Belt Grill rise the center-temperature in a chicken breast to 35°C (95°F) in only sixty seconds.

The second part, the Combi Oven apply direct contact heat (conduction) from below products while groups broilers (convection) radiate intense and static dry-heat from top, without air-movement and without steam injection.

The third part, the Cooler reduce the product temperature to stop evaporation and leakage immediately after the desired core temperature is reached.

Direct contact searing and coloring of foods

The ConDuo modular Belt Grill technology sear products under light to moderate pressure from two sides simultaneously, using heated fat-free and non-stick Teflon conveyors for heating and conveyance alike. The ConduVec modular Combi Oven revivify the transfer of intensely seared foods which are popped into an oven with stationary heat where products are allowed to heat through without air-movement.

Stationary dry heat for roasting

Understanding how hair-dryers works bring awareness of the effects of forcing hot-air onto foods. Modernly different to old-school-equipment, ConduVec Combi Ovens use broilers which radiate intense heat in a stationary environment with no forced-air. ConduVec need no additional 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.

Individual modules allow larger and longer Teflon cooking systems to be manufactured

CelsiusFOOD manufactured the largest cooking and cooling system with Teflon-belt technology 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 for minced-meat, 17,8 meters long (58 ft) with 18 m2(194 ft2) processing area was 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 (39 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 minimum of 2 modules form the shortest equipment which have 2 meters (6,6 ft’s) effective cooking length. Cooking and cooling systems are assembled from 2, 3, 4, 6, etc. modules until the desired throughput is met.

Heating and cooling media’s

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