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.
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.
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.