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There’s more to cooking than heat. It’s a balance of time, temperature, humidity and air circulation. Then there’s the choice of hot air, roasting, smoking, steam, and drying to consider. And of course, you have to get it right, every time. It is the ability to accurately control all these parameters that makes the GEA CookStar the master of industrial cooking.
Passionate about cooking
The GEA CookStar is the world’s only three-phase cooking concept in a double spiral. Its patented design combines horizontal air flow with vertical airflow in the impingement/booster zone. This reduces cooking time and achieves a higher yield than pure horizontal airflow ovens. The oven has accurate zone control with balanced air flow, active climate control and exhaust control in each zone.
You name it, CookStar cooks it
In addition to naturally roasting products without color ingredients, the CookStar cooks crispy non-fry coated products, formed uncoated products, marinated products, steamed products, and dried or smoked pork, beef and fish. With the GEA CookStar, you can be sure you can cook tomorrow’s innovative market success.
Consistent roasting and browning
During the second phase, the product surface can be dried or pre-colored in the impingement/booster zone with vertical airflow. This booster zone also has benefits for products that don’t need browning or roasting. For example, chilled coated products where water activity is important to ensure longer shelf life.
With 25 years’ experience in the field and countless millions of tons of food products passing through its towering spirals, the GEA CookStar has shown itself to be ultra-reliable. The robust construction, proven engineering, ease-of-use and hygienic design increase up-time and reduce operational costs.