ConVec - Convection tunnel ovenThe ideal combination of convection heating and static air to broil, brown or bake products in trays with a perfect “gratiné” appearance.
A Convection oven designed to improve appearance and value of your preparations
Our ConVec module is a convection tunnel oven which acts like a roasting unit and adds colour onto ready-meals and steam-cooked products in less than 2 minutes before cooling and packaging. To finalize cooking, to colour or to brown your product, this method of heat transfer provides the same results as a salamander in a Chef’s kitchen.
This convection heating system uses an open-mesh steel conveyor to transport products. Broilers grill your food preparations from above to bake and colour them. Offering high precision and stability, with a maximum temperature of 800°C, the heating power can be adapted to your product.
A convection oven using static air for the most appetizing products
The ConVec – Convection tunnel oven applies dry heat by using static air. Unlike hairdryers, which are designed to remove moisture by blowing hot air, convection broilers in static air prevent your product from dehydrating.
Your food product therefore does not lose any weight at all during the cooking process. Broilers in static air eliminate the need to add wet steam to compensate the loss of moisture. So even after having warmed up in a microwave, your food preparation still looks appetizing like a fresh oven-baked product.
The distance between the broilers and the conveyor can be set up to adjust the degree of browning or colouration according to the requirements of your product.
Multiply the flavours of your preparation by adding herbs, spices or seasonings during the burning process.
- Available widths: 600, 1,000, 1,200 mm
- Broiler grills
- Electric heating
- Max. temp.: 800°C
- Metal conveyor
Extra modularity: we set up your perfect convection tunnel oven
The ConVec technology is manufactured in the form of cooking modules. The cooking modules are assembled to each other according to your needs to build the exact tunnel oven you require. This extra flexibility also makes it possible to combine different methods of heat transfer or to add specific modules to cool down the product’s surface.
A 100% UNIQUE COOKING SOLUTION DEVELOPPED FROM YOUR PRODUCT REQUIREMENTSDoes your product need a specific process? Do you have a special request? Contact us! Our application engineer can help you to find the best cooking solutions.
Perfect lasagna au gratin thanks to the ConVec heating module
Products baked in shapes, such as lasagna, gratins and pâtés, do not stick to open mesh-conveyors. Static air and broilers above the products eliminate shadow effects caused by the headspace in trays. The distance between broilers and products can be adjusted according to the application.
Optimal browning process for the best meatloaves
Meatloaves cooked in a wet environment may lack colouring and browning. A linear ConVec oven installed after a tunnel or spiral oven applies intense browning without increasing the core temperature significantly.