GEA CookStar with SuperHeatSmoke application
The innovative way of smoke
With GEA CookStar you have the flexibility to produce both smoked and non-smoked products in one oven. You can add value to your food products with a wide variety of smoke flavors, adjusted to your needs. Through the combination of condensed natural smoke, two-phase nozzle technology and integration with the GEA CookStar air flow and heating concept, it becomes a smoke process. Products, therefore, can be considered smoked. And since there are no unhealthy residues such as tar, ash and polycyclic aromatic hydrocarbon (PAH), they may be designated ‘Clean Label’. The products are healthier compared to conventional smoking methods. There are significant process benefits too because the in-line process cuts smoking times from hours to minutes compared to the traditional batch processes. It also produces more consistent product quality than batch smoking systems.
Where there is smoke – there is flavor
- First spiral oven with condensed natural smoke – patented
- Clean label smoke process - products can be labeled as smoked
- More consistent quality, mild smoke flavor, adjusted to your needs
The SuperHeatSmoke process, smoking at temperatures above 100 degrees Celsius, is suitable for chicken, beef, pork, seafood and vegetarian components.
The HotSmoke process, smoking at temperatures below 100 degrees Celsius – is particularly ideal for pork bellies, parts (bacon) and trimmings.
Healthier, cleaner and more efficient smoking process
- Tars and ashes removed from the condensed smoke
- Higher capacity with a smaller footprint
- More consistent product quality
- Cuts process times from hours into minutes
Leading the way for North America with SuperHeatSmoke
To bring the latest and greatest innovations to the table, Grand River Foods was the first in North America to debut the new CookStar with SuperHeatSmoke. Read the full story here.
Travel inside the GEA CookStar and discover new market opportunities for smoked products.
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