EXPERTS IN COOKING

Uptime

CelsiusFOOD specializes in modular and continuous thermal processing systems combining direct-contact heat transfer with non-stick PTFE conveyor belts.

Through continuous involvement in system design, commissioning and operation, our mechanical, electrical and software engineering teams constantly refine system design and functionality.

The systems use durable materials, long-life components and serviceable mechanical and electrical solutions, with a focus on reliability, process performance and uptime.

Process Optimization

CelsiusFOOD PREMIUM Systems are built from several linear process modules. Groups of modules can use different heat-transfer technologies, allowing the thermal process to be designed according to product requirements at each stage.

Different technologies. One process.

For fully cooked products such as chicken breasts, thighs, inner fillets and thicker burger patties, the first stage can use ConDuo direct-contact technology to develop the product surface and rapidly increase core temperature.

The product then continues on the same non-stick PTFE conveyor into the next process stage, where ConduVec completes cooking at a lower heat intensity.

Where required, a subsequent ConCool stage can reduce product temperature immediately after the target core temperature is reached.

By combining heat-transfer methods, the process can be configured around heating rate, surface color, target core temperature, process time, yield and downstream cooling.

Process Time vs. Weight Loss

Every minute matters in thermal processing. Faster core-temperature increase reduces time spent in the high weight-loss phase, contributing to lower cumulative cooking loss.

Conventional cooking

In the RTE chicken breast example supplied by Niklas, a conventional hot-air and steam oven requires approximately 25 minutes to reach a core temperature of 72°C.

ConDuoVec

ConDuoVec combines intensive direct-contact heating with a second stage using contact heat from below and radiation broilers from above.

ConDuo

Simultaneous direct-contact heating from both sides shortens the distance heat must travel to reach the core. A controlled process gap also helps maintain consistent product thickness.

ConCool

Immediate temperature reduction after cooking can help limit subsequent moisture, juice and fat losses before further chilling or freezing.

Core Temperature

Products with different thicknesses require different cooking times. In conventional tunnel and spiral ovens, the thickest products can determine the process parameters for an entire batch.

Smaller products may consequently reach higher core temperatures, leading to overcooking and additional weight loss.

The CelsiusFOOD approach

Cooking products between two heated surfaces with a defined process gap limits thickness variation during cooking.

A consistent product thickness creates a more uniform heat-transfer distance from the surface to the core.

More uniform core temperatures can reduce overcooking and improve the consistency of the finished product.