ConDuo - Double contact cooker

The most productive way to sear and cook boneless product such as RTE bacon, meat balls, hamburgers or cubes for Caesar salad without compromising quality or output.

A twin belt grill for a homemade result

Our ConDuo module is a double contact cooker which cooks your product from the top and the bottom simultaneously between two heated Teflon belts acting like two frying pans.

The heat is transferred by conduction from both sides. Conduction heat offers homemade appearance and a special texture that neither microwaves, hot air or steam cooking systems can deliver. Direct heat generates a Maillard reaction (browning) on burger patties and RTE bacon in less than a minute!

High technology and cooking precision

The main goal of our ConDuo - double contact cooker is to increase core temperature quickly and in a uniform manner by maintaining an equal product thickness. This technology is very powerful and exceptionally efficient for searing and browning.

ConDuo is a very precise and stable contact cooker. It always offers the same temperature whilst maintaining existing conditions and settings. The distance between the heated belts, cooking time and temperature can be adjusted. All the parameters are saved in our latest-generation HMI. You can add up to 300 recipes!

Heating plates, heated either by electricity or thermal fluid, heat the Teflon belts.

ConDuo uses steam to clean the Teflon conveyors continuously. Steam improves cleaning and reduces water and energy consumption.


  • Available widths: 600, 1,000, 1,200 mm
  • Distance between the plates from 1.5 to 200 mm
  • Stainless steel heating plates
  • Electric or thermal oil heating
  • Max. temp: 260°C

Extra modularity, extra flexibility: we can set up your perfect double contact cooker

The ConDuo technology is manufactured in the form of cooking modules. The cooking modules are assembled to each other according to your capacity needs to build up the exact tunnel oven you require. This extra modularity also makes it possible to combine different methods of heat transfer or to add specific modules to cool down the product’s surface.


The pre-cooker mode to boost your cooking times

Our double contact cooker can also be used for pre-cooking in order to accelerate the cooking process like a booster. Adding a ConDuo module can reduce your total cooking time by 50%.

Does 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.

How and why combining different methods of heat transfer will boost your capacity and quality performances

The example of associating our ConDuo - double contact cooker with our ConduVec – combi oven

With a ConduoVec structure (Conduo + ConduVec), there are many possibilities to cook different products: products containing bones, chicken leg, drumsticks, … Adjusting the height of the ConDuo module’s top belt makes the top Teflon belt hardly touch or not touch the product at all. Your product is then first cooked by conduction on its base before being further cooked inside the ConduVec – combi oven.

With a poultry product, combining these two processes of heat transfer offers many benefits:

  • No temperature variation between the ConDuo module and the ConduVec module;
  • Cooking time almost divided by 4 compared to a conventional cooking system (hot air) for chicken fillets;
  • A home-cooked appearance and taste;
  • High performance;
  • A perfect colouring on all surfaces of the product;
  • No industrial conveyor marks.

High performances in cooking times: our figures

performances for chicken product

Signature products

The benefits of direct heat for bacon processing

Direct heat provides the best colour, browning flavours and texture for precooked bacon. Bacon strips cook continuously between two heated conveyors. Cooked bacon strips is the signature product at CelsiusFOOD. The technical demands for accuracy and belt speed are the highest. Thermal fluid and continuous steam-cleaning reduce power and energy consumption. Mechanical systems are reliable and easy to maintain.

There is no better cooking method for RTE bacon strips when colour, appearance and texture drives the value of products!

Double contact cooking for the best hamburger patties

The technology uses direct heat to sear and fry hamburger patties on two sides at once. Heating on both sides delivers outstanding productivity. The appearance of products is identical to that of products prepared on a stovetop. Clamp grills maintain the product thickness whilst patties are conveyed between two heated surfaces. A uniform product thickness produces a uniform core temperature. Steady cooking makes food safety perfect and reduces cooking wastes. Steam or forced air are not used. Solid PTFE conveyors leave no industrial mesh-belt marks on your valuable burgers.

Optimal cooking control for your chicken-based products

In conventional ovens, cuts of boneless chicken swell in an uncontrolled manner when the internal temperature rises. Twin Belt Grills maintain the product thickness, generate precise core temperature and eliminate partial over-cooking. Chicken breasts intended for sliced and diced products cook in under 5 minutes. ConCool modules installed after the cooker reduce weight losses between cooking and cooling. Teflon belts are excellent for sticky and marinated chicken meat. Conveyors are cleaned continuously to make product changeovers speedy and effortless.

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