Industrial Cooking Systems – The New Generation
Food 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.
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.
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 (40 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.