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Fully cooked products were gaining popularity, especially for export. Fast food starts to take hold in Europe. Linear ovens simply couldn’t meet capacity demands and yield was low. The answer finally came with the patented double-spiral, two-zone GEA CookStar.
Make space for the 1000 mm CookStar
Fast food was really gathering speed and novel products like the chicken nugget appeared. Demands for up to four tons per hour and cook-fry processing instead of flash fry called for even higher capacity. It arrived with the 1000 mm wide GEA CookStar.
Let’s get turbo
Roasting poultry, beef and pork for a crispy bite and an appetizing golden brown color presents special challenges, particularly if the yield is to be kept high. These challenges were overcome with the patented impingement zone in the GEA CookStar TurboCook.
A new generation that saves money
With more focus on reducing costs, processors were looking for shorter cooking times and higher yield. Fewer artificial additives and lower fat content are also trends. The new generation GEA CookStar with improved air flow takes is introduced to take care of these issues.
Generation three with three phase cooking
Mature product markets like sausage, beef and pork were moving towards more efficient cooking with more color and flavor. Oven control became critical for quality. Enter the third generation GEA CookStar with three-phase cooking, extended climate control and additive-free smoke processing.