CelsiusFOOD has developed a new generation of flexible oven systems: multiple cooking options to sear, roast, grill, or cool food with homemade results.
At CelsiusFOOD, we call it the UTT system. It’s a unique and innovative way to design the perfect cooking solution for manufacturers. Our modular systems allow for a 2-step cooking process: briefly searing the product at high heat and then cooking it more gently. We can also add a third step for pre-cooling.
The new generation of CelsiusFOOD cooking systems consists of modules that all have the same dimensions. Therefore, each module can be assembled one after the other. Moreover, each module can be equipped with a different thermal technique for searing, grilling, cooking, and even cooling. We can then build your ideal linear oven like a LEGO construction.
Features
Adapted technologies
Features
Adapted technologies
Features
Adapted technologies
Features
Adapted technologies
Features
Adapted technologies
Features
Adapted technologies
Features
Adapted technologies
Features
Adapted technologies
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!
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!
ConDuo uses steam to clean the Teflon conveyors continuously. Steam improves cleaning and reduces water and energy consumption.
TECHNICAL INFORMATION
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.
A 100% UNIQUE COOKING SOLUTION DEVELOPED FROM YOUR PRODUCT REQUIREMENTS
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%.
Our ConUno module is a tunnel oven which uses a single heated Teflon belt to convey and cook the products. The heat is transferred from the base of the food product by conduction. With a maximum temperature of 260°C (500°F), this technology works like a continuously moving frying pan.
This specific way of cooking prevents products from sticking and was devised for challenging products that are liquid, viscous or marinated. As a cooker for liquid products, ConUno is equipped with a vacuum to ensure proper heat transfer and an even product colour.
Our ConUno module is the perfect cooking solution for crêpes and pancakes. A flip can be added to turn products 180 degrees. The pancake or crêpe batter is spread at the start of the process line and conveyed by the Teflon heating belt to the flip device which automatically turns your product 180 degrees. Your crêpe or pancake is uniformly cooked on both sides with a perfect golden colouring.
Our ConUno system can be used as a base cooker to prevent sticking. This system sets the base of sticky poultry products. Once the proteins are set, the cooking process can be continued in a spiral oven. The heated conveyor sets the base to prevent marinated products from sticking to metal conveyors.
The system can be used as a continuous moving skillet or sauté. Automatic stirring devices can be added to mix ingredients which are cooked together during conveyance. This process releases the juices of your products to ensure a savoury taste and good colouration.
When chilled products in shapes, such as pâté, need to be unmoulded before packaging, our ConUno module heats the base of the forms before unmoulding. You save time and your products remain intact.
TECHNICAL INFORMATION
Available widths: 600, 1,000, 1,200 mm
Stainless steel heating plates
Electric or thermal oil heating
Max. temp. : 260°C
Product flip can be integrated
The ConUno 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 modularity also makes it possible to combine different heat transfer methods and to add specific modules for cooling down, grilling, browning, roasting, etc.
ConduVec is a continuous combi cooker that combines two different heating techniques. It conveys products on solid non-stick PTFE belts. The products are directly heated by conduction from underneath while broiler grills (electrical resistances) simultaneously provide dry convection heat from above. It is the most flexible system in the food industry.
Because we are not using any steam or forced air during the cooking process, we ensure a Maillard reaction and a nice browning and the product maintains its natural shape. CelsiusFOOD’s unique technology allows to keep the juices of meat products on the heated conveyor during the cooking process like the drippings contained in a fry-pan. This thermal process gives products an incomparable taste of homemade food!
ConduVec – continuous combi cooker generates dry heat from broilers without stirring the air. Our technology uses static air. Unlike hairdryers, which are designed to remove moisture by blowing hot air, convection broilers in static air prevent your product from dehydrating.
By using static air, your food product loose less weight during the cooking process. By keeping air still, broilers eliminate the need to add wet steam to compensate the loss of moisture. With the ConduVec – Continuous combi cooker, you will get the perfect browning effect for your roasted products.
The distance between the broiler grills and the products, the cooking time and the temperature can be set and saved in our latest generation of HMI. You can add up to 300 recipes ! To save on energy, water and production costs, the system uses steam to wash the Teflon belt during operation.
TECHNICAL INFORMATION
Available widths: 600, 1,000, 1,200 mm
Stainless steel heating plates
Electric or thermal oil heating (heating plates only)
Electric broiler grills
Max. temp: 260°C
Max. temp. broiler grills: 800°C
The ConduVec technology is manufactured in the form of cooking modules. The cooking modules are assembled to each other accordingly to suit your capacity needs and to build 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 the product’s surface down.
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.
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.
TECHNICAL INFORMATION
Available widths: 600, 1,000, 1,200 mm
Broiler grills
Electric heating
Max. temp.: 800°C
Metal conveyor
Our ConCool module is a pre-cooling tunnel which reduces the product temperature after a cooking process and before a cooling process. This modular cooling system is designed to be seamlessly integrated at the end of the CelsiusFOOD modular cooking system. This process does not cool down the product temperature to a storage temperature. The objective of this thermal transfer method is something else.
During the cooking process, a food product loses moisture. At the very end of the process, when the product leaves the tunnel oven, it reaches its absolute maximum temperature. At this point, a large amount of moisture evaporates from the product. The ConCool technology stops this phenomenon and brings considerable benefits to your production lines.
High product temperature and loss of moisture are challenges for the cooling equipment. The formation of ice reduces performance, increases the use of energy and reduces operation time between defrosting cycles.
After the cooking process, the product is conveyed into either a cooling system or a freezing system. When a product at a very high temperature enters a -35°C environment, all the moisture which is still evaporating from the product condenses immediately and sticks in the form of ice to the cooling elements and the entire cooling tunnel. Our ConCool – Pre-cooling tunnel eliminates the condensation and reduces the need to stop production lines for recurring defrosting operations. Your production time is increased.
Fully cooked products lose juices, moisture and valuable weight once they reach target temperature. Reducing the temperature of the product straight after cooking stops the evaporation phenomenon.
The ConCool – Pre-cooling tunnel just cools the top and the bottom of the product to reduce the temperature down to about 38°C. This body temperature is the point at which moisture stops leaking out. This surface cooling process can prevent weight loss by several percent.
The ConCool technology reduces the surface temperature of a fully cooked chicken breast in about 3 minutes. It is still mandatory to cool it down to its preservation temperature, whether in a spiral freezer or a cold room.
Cooling modules used for pre-cooling fully cooked ground meat return fat and drippings which are recovered during the cooking process.
Bakery products containing raising agents, such as sponge cakes, may rise irregularly when they are baked. Cooling such products between two conveyors is a solution to the unwanted alteration of product thickness.
TECHNICAL INFORMATION
Available widths: 600, 1,000, 1,200 mm
Cooling plates
Propylene glycol
Min. temp: -10°C
Teflon belt
My preferred contact
Niklas EEK
Svenska | English | Deutsch
info@celsiusfood.com
+46 72 55 688 74
Justine SOULARD
Français | English | Deutsch
justine.soulard@celsiusfood.com
+33 750 374 648
