CelsiusFOOD Machines – All Cooking Technologies

CelsiusFOOD offers the most versatile range of contact and hybrid cooking systems in the food processing industry. All machines are designed for precision, yield optimization, hygiene, and seamless integration into modern industrial lines. CelsiusFOOD technologies are based on heated or cooled PTFE belts. We offer five core cooking and cooling technologies:

1. ConDuo – Double Belt Contact Cooking (Top & Bottom)

Technology: Two heated PTFE belts
Temperature range: Up to 260°C
Belt gap range: 2–190 mm, adjustable in 0.1 mm increments

ConDuo is our flagship contact cooking system. Products are transported between two heated PTFE belts, which apply controlled pressure and temperature from both sides. The belt gap can be precisely adjusted to gently touch or compress the product. This allows for excellent core temperature uniformity, while preserving product shape and texture.

The dual-belt system improves yield by preventing both undercooking and overcooking. It is especially effective for searing, surface browning, or full cooking of a wide variety of products including sliced, formed, and whole-muscle meats. Its precise thermal control makes it ideal for protein products with high quality expectations.

Applications:

• Sliced meats

• Reformed or marinated products

• Boneless muscle cuts

• Bacon, burgers, chicken filets

2. ConduVec – Hybrid Cooking (Contact + Overhead Radiant Heat)

Technology: Heated bottom PTFE belt + adjustable electric resistances above
Temperature range: Belt up to 260°C, resistances up to 800°C
Distance from resistances to product: 110–400 mm

ConduVec combines conduction and radiant heat in a compact unit. Products move on a heated PTFE belt while top-side cooking is achieved via adjustable electric resistances. When positioned close, these elements deliver intense heat for surface coloration; when positioned higher, they create a static oven-like environment for balanced cooking.

This hybrid method prevents the “hairdryer effect” — typical of forced air ovens — by avoiding moving air. As a result, it reduces dehydration, enhances yield, and maintains surface integrity.

Applications:

• Meatballs, sausages

• Wings and marinated chicken parts

• Bone-in and boneless items

• Shaped or formed products

3. ConUno – Single Belt Contact Cooking (Bottom Only)

Technology: Heated PTFE belt (bottom only)
Temperature range: Up to 260°C

ConUno is designed for bottom-side cooking and poaching applications. Products are gently heated by conduction on a single PTFE belt, which ensures clean, non-stick handling and excellent thermal transfer.

It is especially useful for preventing sticky or marinated products from adhering to steel belts or wire mesh in spiral or linear ovens. ConUno can be used as a pre-step before grilling, or as a standalone poaching solution.

Applications:

• Marinated chicken filets

• Sticky or fragile products

• Partial cooking for further processing

4. ConVec – Radiant Heat Oven with Metal Belt

Technology: Metal conveyor + adjustable electric resistances above
Temperature range: Up to 800°C
Distance from resistances to product: 110–400 mm

ConVec is CelsiusFOOD’s radiant oven system. Products are placed on a metal conveyor and heated from above using electric resistances. Like ConduVec, the distance between the resistances and the product can be adjusted to change the heating intensity.

The system operates with static air (no circulation), preventing excessive dehydration. ConVec is particularly suited for tray-based products and applications where surface coloration or cooking finish is needed after an initial cooking phase.

Applications:

• Tray meals (lasagna, gratin)

• Cook-and-hold lines

• Post-cooking coloration or balancing

• Final cooking in multi-step lines

5. ConCool – Surface Cooling by Contact

Technology: Dual cooled PTFE belts
Temperature range: As low as -10°C
Belt gap range: 2–190 mm, adjustable

ConCool is CelsiusFOOD’s solution for post-cooking surface cooling. Using two chilled PTFE belts, it rapidly lowers the surface temperature of products after cooking to below 38°C. This cooling method helps retain moisture, reduce evaporation, and improve slicing or packaging consistency.

By reducing surface temperature quickly, ConCool minimizes juice loss during storage or freezing — especially critical for fully cooked chicken filets or meat patties.

Applications:

• Cooked chicken filets and portions

• Chopped meat products

• Sliced proteins for sandwich applications

• Lines requiring fast temperature drop before packing or slicing

Why Choose CelsiusFOOD Technologies?

• Precision cooking: Adjustable parameters ensure ideal temperature and product thickness every time.

• PTFE belts: Non-stick, hygienic, and compatible with aggressive cleaning.

• Energy efficiency: Direct heat transfer via conduction and radiant elements reduces energy consumption.

• Modularity: All systems are designed to be modular, scalable, and easy to integrate.

• Yield optimization: Less dehydration, fewer losses, better flavor and appearance.

• Easy maintenance: Systems are designed for rapid access and fast cleaning.