Our Technological Expertise for High-Performance, Safe and Innovative Products.
Combines direct contact heat with broil (grill) to color products naturally without excess dehydration and without use of steam.
Combines the advantages with ConDuo and ConduVec technologies in one process.
Reduce the product temperature immediately after cooking, before further low temperature preservation.
PREMIUM Systems are designed for continuous industrial production over consecutive shifts. Usability therefore includes not only operation during production, but also sanitation, conveyor replacement and routine maintenance.
Raised conveyors provide direct access to the heating plates for cleaning, inspection and maintenance.
Purpose-designed tools and on-board electrical connections support non-stick conveyor replacement.
Doors and covers remain attached during service and cleaning.
Individual units can be operated manually for cleaning and maintenance.
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ConDuo convey products between two conduction-heated non-stick conveyor belts. Maximum operation temperature is 260°C (500°F). Heat is transferred from the non-stick belts to products by direct contact (conduction). Direct-contact heat from two sides of the products simultaneously reduces the process-time and enhance Maillard reaction (browning).
The adjustable gap between the heated conveyors determines the maximum thickness of products throughout cooking. Controlling the thermal expansion of products (the distance from the product surface to the core) provides a more uniformed core temperature, in particular for non-calibrated cuts and formed RTE products. More uniformed core temperature prevents over and under-cooking, promoting food safety and increasing the retained yield.
The ConDuo technology is suitable for boneless products like RTE bacon, patties, burgers, flour tortillas, steaks, etc. The ConDuo technology can be used to kickstart (pre-cook) the rise of temperature and simultaneously set surface-proteins to prevent sticking before linear or spiral ovens.
ConDuo TF BC technology is built to maintain high accuracy across at the toughest conditions during consecutive production shifts. BC (Bacon Configuration) includes: extended infeed, Mega-Drive units, special belt-washers, fat-collection with pump, Air-knife Unit to shave-off excess surface fat, purpose designed product transfer, extraction fans in stainless-steel, CIP unit for extraction fans/stacks and Mega-Drive units, belt-lilting bars to ease cleaning, high-presession hoist system, high-precision heating plates and service cart for replacement of non-stick conveyors.
All systems fitted with ConDuo TF BC technology are heated with thermal fluid to cope with belt-speeds up to 25 m (82 ft) per min.
ConduVec convey products on a conduction heated non-stick belt meanwhile Radiation Broilers provide dry static heat from above. The intensity of, and the distance to, the Radiation Broilers are adjustable. ConduVec technology combines conductive and convective heat transfer.
Maximum operation temperature of the solid non-stick belt is 260°C (500°F) and 800°C (1500°F) for convective radiation broilers. ConduVec do not force heated air onto products. No additional steam is added to fight dehydration.
ConduVec systems exceeding 4 meter (14 ft) in length can be fitted with a Product Flip that allows products to be turned around half way through the process. ConduVec cook and grill; ground beef, chicken wings, drum-sticks, bone-in and larger irregular products with excellence.
ConDuo technology apply intensive heat to sear surfaces and kickstart the rise of temperature in products. The ConduVec technology takes over to broil (grill) and finish-off products with more gentle intensity.
A common kitchen technique may illustrate the technology, ex. chicken breasts and Saftige Frikadellen, where pan-searing precedes final heating in an oven. One conduction heated solid non-stick conveyor prevent transfers between different heat transfer technologies.
ConDuoVec is suited for de-boned chicken thighs, chicken breasts, inner fillets and other thicker products requiring high-intensity surface heating followed by lower-intensity heat transfer to achieve the target core temperature.
ConUno technology convey products on a conduction heated non-stick belt. Maximum operation temperature of the solid non-stick belt is 260°C (500°F). Heat is transferred from the non-stick belts to the product base by direct contact heat transfer (conduction).
ConUno systems exceeding 4 meter (14 ft) in length can be fitted with a Product Flip that allows products to be turned around half way through the process. ConUno sear the underside of Gyoza, shortly sear chicken products to prevent them from sticking in tunnel and spiral ovens.
Liquid raw materials like pancakes, egg muffins and omelets can be flipped half way to sear and cook both sides.
ConVec technology conveys products on open wire-mech conveyor meanwhile Radiation Broilers provide dry static heat from above. The intensity of, and the distance to the Radiation Broilers are adjustable. Maximum operation temperature of the convective Radiation Broilers is 800°C (1500°F).
ConVec do not force heated air onto products. No additional steam is added to fight dehydration. Raw naked food products shall be prevented as such may stick to, or receive belt-marks from, the wire-mech belt as the metal conveyor heats up.
ConVec technology is used for top-side grilling and browning after an initial cooking step. Typical applications include kebab, gyros and products requiring additional surface color after hot-air or steam cooking. Additional ConVec modules can also be used for final temperature equilibration or to provide longer processing times for products such as lasagna, gratins and other in-tray applications.
ConCool technology reduce higher product temperatures to about 40°C (100°F) immediately after cooking. The purpose is to pre-cool products before further low temperature treatment in a chiller or freezer, and to stop product leakage and evaporation.
ConCool conveys products between 2 conduction cooled non-stick belts. The lowest operation temperature of the non-stick belt is -9°C (16°F). Heat is transferred from the non-stick belts to products by direct contact heat transfer (conduction). The distance between the 2 conveyors is adjustable to determine the maximum thickness of the end product.
ConCool immediately reduce the temperature of cully-cooked RTE chicken breasts and thicker patties from 75°C to 80°C (167°F to 176°F) to 38°C (100°F) in about 3 min 15 sec.
Both conveyors can be raised to provide direct access to the heating plates for cleaning, inspection and maintenance. Purpose-designed tools, together with on-board electrical connections for the belt heat-sealing equipment, support replacement of the non-stick conveyors.
Doors and covers can be opened and simultaneously remain attached to the system during service and cleaning, reducing the need to place loose panels on the floor or against walls and helping to prevent accidental damage or deformation.
Individual units within a system can be operated manually and individually for cleaning and maintenance. Motors are equipped with local motor protection, while the main electrical and compressed-air isolation points are positioned for easy access.
Usability is also influenced by practical operating experience after commissioning. Participation in product optimization, sanitation, belt replacement and maintenance under actual production conditions provides direct feedback on where cleaning and service procedures can be improved. This experience is incorporated into the continued development of CelsiusFOOD PREMIUM Systems.
