GEA CookStar

GEA CookStar 600

With the latest enhancements, there is little doubt that the GEA CookStar delivers a state-of-the-art concept that will inevitably become the new industry benchmark in performance, flexibility and total cost-of ownership. Higher yield and higher capacity reduce the cost of product per kilogram. Energy savings, shorter cleaning times, lower cleaning costs and lower maintenance costs reduce overall operational costs, which can also indirectly be translated, back into cost per kilogram of product. The GEA CookStar scores highly in all areas.

GEA CookStar 600

Working Principle
A spiral conveyor transport the products into the multi zone cooking area. The combined vertical and horizontal air flow in the oven enables the hot air and super-heated steam to the areas where they are needed. The vertical airflow in the middle of the cooking process enhances the efficiency, product quality and results. Each zone can have its own cooking conditions with temperatures up to 200°C en dewpoints up to 95°C.

• Combined horizontal and vertical airflow at the right spot
• Independent cooking conditions per zone

Performance
The art of cooking and roasting is to produce tasty, attractive products that retain moisture. With the largest heating capacity available on the market, running speed up to 25m per minute and belt load of up to 25 kg/m, the overall productivity of the oven has industry standard performance. The horizontal and vertical airflow concepts result in 10-30% shorter cooking time, providing more capacity as well as more consistent product quality, improved overall product color, faster browning. As a result of the above effects the GEA CookStar delivers a higher yield in the various applications when compared to spiral ovens with over 100% horizontal airflow or those with purely vertical airflow.

• Higher capacity with shorter cook time
• Faster browning and more consistent overall color
• Consistent product quality
• Unchallenged yields
• High belt load up to 25 kg/m and high belt speed up to 25 m/min

Output Quality

To ensure consistent heat transfer to all products, the GEA CookStar combines horizontal and vertical airflow. The logics of multi-zone cooking with vertical air flow at the right spot of the cooking process delivers improved overall product color and faster browning . Additionally a more consistent product core temperature (variation across the belt of approximately ± 2°C) is achieved. With the right combination of cooking parameters for each individual application, the GEA CookStar provides unchallenged browning, crispiness, surface quality, texture and juiciness of your products with no compromise to yield.

• Consistent heat transfer
• Consistent and attractive product quality on demand
• Higher yields
• Consistent product core temperature

Flexibility
Almost all products can be produced in the GEA CookStar, including steamed, coated, marinated and enhanced browned products, roasted bone-in, roasted boneless and formed products. The optimal adjustments and control of the cooking conditions in the GEA CookStar are made possible through a number of special features. Examples include combined horizontal and vertical airflow, the humidity balancing system and air balancing to assure independent climate conditions. It's even possible to reduce the humidity in both zones far below the natural humidity in the oven environment. This allows high flexibility in creating high quality products with optimum efficiency and the chance to develop new attractive products.

• High quality products produced with optimum efficiency
• Independent cooking conditions - horizontal and vertical airflow
• Reduced humidity to below natural conditions (optional)

Return on Investment
Higher yield and higher capacity reduce the cost of product per kilogram. The enhanced air balancing system, combined with a passive exhaust system minimizes losses of heat and steam to exhaust to outside compared to systems that have active exhausts and need continuous pressure balancing to maintain cooking conditions. This easily reduces the volume of steam by 500 - 1000 kg/h over cookers with active exhausts, potentially saving 50,000 euro on gas consumption per year or beyond that. Shorter cleaning times, lower cleaning costs and lower maintenance costs reduce the overall operational costs, which can also indirectly be translated back into cost per kilogram of product.

• Higher yields
• Balanced oven design - saving cost on energy
• Low maintenance costs
• Shorter cleaning time -less consumption water and detergents
• Low cost per kilogram

 

25 years innovation with GEA CookStar!

25 years innovation with GEA CookStar

We celebrate this silver jubilee with inspiring customer stories, amazing highlights and all our innovations over the past 25 years. 

Click here to celebrate with us

Controlled cooking process, such as cook temperature, dewpoint, circulation speed and cook time

Hygiene 
Full access to the the machine interior and smart zone separation enhance clean ability, while the CIP (Clean in Place) system uses a unique inside-out-spray system from the rotating drum to ensure superior cleaning of strategic areas in the cooking zones. Each zone has independent CIP tanks and CIP circulation systems. The net result is a 10 to 15% shorter cleaning cycle and reduced water and chemical usage. The continuous belt wash system makes a 72 hours production run possible. To avoid cross contamination between different products the belt brushes can be taken out and exchanged by another set. 

• CIP (Clean in Place) system uses a unique inside-out spray system 
• Open interior - smart zone separation - full access 
• Continuous belt wash and lecithin dip 
• Maximum uptime up to 72 hours 
• Reduced cleaning time and use of water and detergents 

Safety 
The machine is provided with food grade lubricants in the food area and applies to European CE standard as well as ASME or PED pressure regulations. 

• Food grade lubricants 
• CE standard 
• ASME/PED 

Controls 
The important variables in the cooking process can be controlled , such as cook temperature, dewpoint, circulation speed, cook time. Process variables are stored by menu through the GEA process controls. 

GEA Process controls 
• Cook temperature, dewpoint, circulation speed, cook time

Contact

How can we help you?

GEA CookStar Turbo 600

Higher yield and higher capacity reduce the cost of product per kilogram. Energy savings, shorter cleaning times, lower cleaning costs and lower maintenance costs reduce overall operational costs, which can also indirectly be translated, back into cost per kilogram of product. With the latest enhancements, there is little doubt that the GEA CookStar delivers a state-of-the-art concept that will inevitably become the new industry benchmark in performance, flexibility and total cost of ownership. The key business drivers in the industry are yield, capacity, maintenance costs, uptime levels and simplicity. The GEA CookStar Turbo scores excellent in all areas.

Working Principle
The GEA CookStar Turbo combines horizontal air flow with vertical impingement technology in one oven, enabling it to confine the hot air and super-heated steam to the areas where they are needed. The patented vertical impingement section in the middle of the cooking process enhances the efficiency and results. Cooking temperatures up to 250°C. 

• Combined horizontal airflow with vertical impingement
• Enhanced cleaning concept
• Belt speed up to 25 m/min
• Belt load up to 25 kg/m 

Performance 
The art of cooking and roasting is to produce tasty, attractive products that retain moisture. With the largest heating capacity available on the market, running speed up to 25m per minute and belt load of up to 25 kg/m, the overall productivity of the oven has industry standard performance. The horizontal airflow and vertical airflow concepts result in 20-30% shorter cooking time, providing more capacity as well as more consistent product quality, improved overall product color, faster browning. As a result of the above effects the GEA CookStar Turbo delivers a unparalleled yield in the various applications when compared to spiral ovens with over 100% horizontal airflow or those with purely vertical airflow. 

• Flexibility
• Efficient air circulation
• Unparalleled cooking yield 

Output Quality 
To ensure consistent heat transfer to all products, the GEA CookStar combines horizontal and vertical airflow. The logics of multi-zone cooking with vertical air flow at the right spot of the cooking process (see chart) delivers improved overall product color and faster browning . Additionally a more consistent product core temperature (variation across the belt is only ± 2°C) is achieved. With the right combination of cooking parameters for each individual application, the GEA CookStar provides unchallenged browning, crispiness, surface quality, texture and juiciness of your products with no compromise to yield. 

• Consistent heat transfer
• Consistent product core temperature
• Total control 

Flexibility 
Almost all products can be produced in the GEA CookStar Turbo , including steamed, coated, marinated and enhanced browned products, roasted bone-in, roasted boneless and formed products. Thanks to impingement technology, it is possible to roast natural products without color additives and skinless products on the GEA CookStar Turbo. This patented system increases the number and flexibility of applications, speeds up cooking and creates a crispy product with even higher yield. The optimal adjustments and control of the cooking conditions in the GEA CookStar are made possible through a number of special features it offers to achieve the best results. Examples include the extra impingement zone of the GEA CookStar Turbo and the humidity balancing system and air balancing to assure independent climate conditions. It's even possible to reduce the humidity in both zones far below the natural humidity in the oven environment. 

Return on Investment 
Higher yield and higher capacity reduce the cost of product per kilogram. Energy savings, shorter cleaning times, lower cleaning costs and lower maintenance costs reduce the overall operational costs, which can also indirectly be translated back into cost per kilogram of product. The enhanced air balancing system, combined with a passive exhaust system minimizes losses of heat and steam to exhaust to outside compared to systems that have active exhausts and need continuous pressure balancing to maintain cooking conditions. This easily reduces the volume of steam by 500 - 1000 kg/h over cookers with active exhausts, potentially saving 50,000 euro on gas consumption per year or beyond that. 

• Energy savings
• Shorter cleaning time
• Low maintenance costs
• Reduction operational costs
• Cost per kilogram 

Hygiene 
Improvements in the interior design enhance clean ability, while the CIP (Clean in Place) system uses a unique inside-out-spray system from the rotating drum to ensure superior cleaning of strategic areas in the cooking zones. Each zone has independent CIP tanks and CIP circulation systems. The net result is a 10 to 15% shorter cleaning cycle and reduced water and chemical usage, allowing up to 72 hours continuous production. 

• CIP (Clean in Place) system uses a unique inside-out spray system
• Open interior - smart zone separation - full access
• Continuous belt wash and lecithin dip
• Maximum uptime up to 72 hours
• Reduced cleaning time and use of water and detergents 

Controls 
The important variables in the cooking process can be controlled , such as cook temperature, dewpoint, circulation speed, cook time. Process variables are stored by menu through the GEA process controls. 

• GEA Process controls
• Cook temperature, dewpoint, circulation speed, cook time.

 

Contact

How can we help you?

CookStar Plus 1000

Higher yield and higher capacity reduce the cost of product per kilogram. Energy savings, shorter cleaning times, lower cleaning costs and lower maintenance costs reduce overall operational costs, which can also indirectly be translated, back into cost per kilogram of product. With the latest enhancements, there is little doubt that the GEA CookStar delivers a state of the art concept that will inevitably become the new industry benchmark in performance, flexibility and total cost-of ownership. The key business drivers in the industry are yield, capacity, maintenance costs, uptime levels and simplicity. The GEA CookStar scores highly in all areas. The combined vertical and horizontal airflow concept ensures maximum flexibility.

Working Principle 
The GEA CookStar combines vertical and horizontal air flow in one oven, enabling it to confine the hot air and super-heated steam to the areas where they are needed. The vertical airflow in the middle of the cooking process enhances the efficiency and results. Independent cooking conditions per zone. Cooking temperatures up to 200°C.   

• Combines vertical and horizontal air flow in one oven
• Hot air and super-heated steam
• Independent cooking conditions per zone
• Cooking temperatures up to 200°C 

Performance 
The art of cooking and roasting is to produce tasty, attractive products that retain moisture. With the largest heating capacity available on the market, running speed up to 25m per minute and belt load of up to 25 kg/m, the overall productivity of the oven has industry standard performance. The horizontal and vertical airflow concepts result in 10-30% shorter cooking time, providing more capacity as well as more consistent product quality, improved overall product color, faster browning. As a result of the above effects the GEA CookStar delivers a higher yield in the various applications when compared to spiral ovens with over 100% horizontal airflow or those with purely vertical airflow. 

• Tasty, attractive products that retain moisture
• Largest heating capacity on the market
• Running speed up to 25m per minute
• Belt load of up to 25 kg/m 

Output Quality 
To ensure consistent heat transfer to all products, the GEA CookStar combines horizontal and vertical airflow. The logics of multi-zone cooking with vertical air flow at the right spot of the cooking process delivers improved overall product color and faster browning . Additionally a more consistent product core temperature (variation across the belt is only ± 2°C) is achieved. With the right combination of cooking parameters for each individual application, the GEA CookStar provides unchallenged browning, crispiness, surface quality, texture and juiciness of your products with no compromise to yield. 

• Consistent heat transfer
• Improved overall product color and faster browning
• Consistent product core temperature
• No compromise to yield 

Flexibility 
Almost all products can be produced in the GEA CookStar, including steamed, coated, marinated and enhanced browned products, roasted bone-in, roasted boneless and formed products. The optimal adjustments and control of the cooking conditions in the GEA CookStar are made possible through a number of special features it offers to achieve the best results. Examples include the extra impingement zone of the GEA CookStar Turbo and the humidity balancing system and air balancing to assure independent climate conditions. It's even possible to reduce the humidity in both zones far below the natural humidity in the oven environment. 

• Steamed, coated, marinated and enhanced browned products, roasted bone-in, roasted boneless and formed products
• Extra impingement zone
• Independent climate conditions 

Return on Investment 
Higher yield and higher capacity reduce the cost of product per kilogram. Energy savings, shorter cleaning times, lower cleaning costs and lower maintenance costs reduce the overall operational costs, which can also indirectly be translated back into cost per kilogram of product. The enhanced air balancing system, combined with a passive exhaust system minimizes losses of heat and steam to exhaust to outside compared to systems that have active exhausts and need continuous pressure balancing to maintain cooking conditions. This easily reduces the volume of steam by 500 - 1000 kg/h over cookers with active exhausts, potentially saving 50,000 euro on gas consumption per year or beyond that. 

• Reduce the cost of product per kilogram
• Reduce the overall operational costs
• Reduces the volume of steam by 500 - 1000 kg/h
• Potentially saving 50,000 euro on gas consumption per year 

Hygiene 
Improvements in the interior design enhance clean ability, while the CIP (Clean in Place) system uses a unique inside-out-spray system from the rotating drum to ensure superior cleaning of strategic areas in the cooking zones. Each zone has independent CIP tanks and CIP circulation systems. The net result is a 10 to 15% shorter cleaning cycle and reduced water and chemical usage, allowing up to 72 hours continuous production. 

• CIP (Clean in Place) system uses a unique inside-out spray system
• Independent CIP tanks / circulation systems
• 10 to 15% shorter cleaning cycle
• Reduced water and chemical usage
• Up to 72 hours continuous production 

Controls 
The important variables in the cooking process can be controlled , such as cook temperature, dewpoint, circulation speed, cook time. Process variables are stored by menu through the GEA process controls. 

• GEA Process controls
• Cook temperature, dewpoint, circulation speed, cook time

 

Contact

How can we help you?

CookStar Turbo 1000

Higher yield and higher capacity reduce the cost of product per kilogram. Energy savings, shorter Cleaning times, lower cleaning costs and lower maintenance costs reduce overall operational costs, which can also indirectly be translated, back into cost per kilogram of product. With the latest enhancements, there is little doubt that the GEA CookStar delivers a state-of-the-art concept that will inevitably become the new industry benchmark in performance, flexibility and total cost-of ownership. The key business drivers in the industry are yield, capacity, maintenance costs, uptime levels and simplicity. The GEA CookStar Turbo scores excellent in all areas.

Working Principle
The GEA CookStar Turbo combines horizontal air flow with vertical impingement technology in one oven, enabling it to confine the hot air and super-heated steam to the areas where they are needed. The patented vertical impingement section in the middle of the cooking process enhances the efficiency and results. Cooking temperatures up to 250°C. 

• Horizontal air flow
• Patented vertical impingement technology
• Temperatures up to 250°C 

Performance 
The art of cooking and roasting is to produce tasty, attractive products that retain moisture. With the largest heating capacity available on the market, running speed up to 25m per minute and belt load of up to 25 kg/m, the overall productivity of the oven has industry standard performance. The horizontal airflow and vertical airflow concepts result in 20-30% shorter cooking time, providing more capacity as well as more consistent product quality, improved overall product color, faster browning. As a result of the above effects the GEA CookStar Turbo delivers a unparalleled yield in the various applications when compared to spiral ovens with over 100% horizontal airflow or those with purely vertical airflow. 

• Running speed up to 25m/min
• Belt load of up to 25 kg/m
• 20-30% shorter cooking time
• Consistent product quality
• Faster browning 

Output quality 
To ensure consistent heat transfer to all products, the GEA CookStar combines horizontal and vertical airflow. The logics of multi-zone cooking with vertical air flow at the right spot of the cooking process (see chart) delivers improved overall product color and faster browning . Additionally a more consistent product core temperature (variation across the belt is only ± 2°C) is achieved. With the right combination of cooking parameters for each individual application, the GEA CookStar provides unchallenged browning, crispiness, surface quality, texture and juiciness of your products with no compromise to yield. 

Flexibility 
Almost all products can be produced in the GEA CookStar Turbo , including steamed, coated, marinated and enhanced browned products, roasted bone-in, roasted boneless and formed products. Thanks to impingement technology, it is possible to roast natural products without color additives and skinless products on the GEA CookStar Turbo. This patented system increases the number and flexibility of applications, speeds up cooking and creates a crispy product with even higher yield. The optimal adjustments and control of the cooking conditions in the GEA CookStar are made possible through a number of special features it offers to achieve the best results. Examples include the extra impingement zone of the GEA CookStar Turbo and the humidity balancing system and air balancing to assure independent climate conditions. It's even possible to reduce the humidity in both zones far below the natural humidity in the oven environment. 

Return on Investment 
Higher yield and higher capacity reduce the cost of product per kilogram. Energy savings, shorter cleaning times, lower cleaning costs and lower maintenance costs reduce the overall operational costs, which can also indirectly be translated back into cost per kilogram of product. The enhanced air balancing system, combined with a passive exhaust system minimizes losses of heat and steam to exhaust to outside compared to systems that have active exhausts and need continuous pressure balancing to maintain cooking conditions. This easily reduces the volume of steam by 500 - 1000 kg/h over cookers with active exhausts, potentially saving 50,000 euro on gas consumption per year or beyond that. 

Hygiene  
Improvements in the interior design enhance clean ability, while the CIP (Clean in Place) system uses a unique inside-out-spray system from the rotating drum to ensure superior cleaning of strategic areas in the cooking zones. Each zone has independent CIP tanks and CIP circulation systems. The net result is a 10 to 15% shorter cleaning cycle and reduced water and chemical usage, allowing up to 72 hours continuous production.   

 • CIP (Clean in Place) system uses a unique inside-out spray system
• Independent CIP tanks / circulation systems
• 10 to 15% shorter cleaning cycle
• Reduced water and chemical usage
• Up to 72 hours continuous production 

Controls 
The important variables in the cooking process can be controlled , such as cook temperature, dewpoint, circulation speed, cook time. Process variables are stored by menu through the GEA process controls. 

• GEA Process controls
• Cook temperature, dewpoint, circulation speed, cook time

 

Contact

How can we help you?