Modular design allows for combination cooking/cooling or future unit expansion.
Broilers grill the product from above, baking and adding colour.
Max. temp 800°C – the heating power can be adapted to your product.
Static air applies dry heat, minimising product dehydration.
ConVec Convection Oven
ADDITIONAL PRODUCT INFORMATION
CelsiusFOOD ConVec Convection Oven
The ConVec Convection Oven technology adds colour to products that have been steam-cooked. The equipment adds colour to ready-meals in less than two minutes before cooling and packaging, ensuring an extremely efficient production time when requiring additional colour to your food products. The browning of these products also improves appearance and value as it provides the home-made look and taste to the product.
The convection system also means there is no unnecessary dehydration, so the product maintains its moist texture and therefore provides a consistent high-quality result. The ConVec Convection Oven is ideal for products which are baked in forms, such as lasagne, gratins and pâté, which do not stick to the open-mesh conveyors, ensuring a clean, hassle free production. The ConVec Convection Oven uses technology that can apply an intense browning system without significantly increasing the core temperature, assuring the appearance and taste is of high-quality.