GEA FlowCook

Genel Bakış

GEA doğrusal fırınlarla buharlanmış, pişirilmiş ve fırınlanmış ürünleri yüksek randıman ve cazip bir görünüm ile üretebilirsiniz. Daha küçük kapasiteler için GEA FlowCook, mükemmel bir pişirme seçeneği sunar. Üniformluk, çok yönlülük, basitlik ve güvenilirlik, GEA FlowCook ile pişirme yaptığınızda bir araya gelir.

GEA FlowCook

Çalışma Prensibi
Bir konveyör, ürünleri iki bağımsız bölgesi bulunan fırına taşır. Hava yönlendirme plakalarına sahip gelişmiş bir hava dolaşım sistemi, ürün üzerinde optimum ısı dağılımı sağlar. Prensip, geniş bir uygulama yelpazesi için en iyi esnekliği sağlayan dikey ve yatay hava akışı kombinasyonunu temel almaktadır. Makine, ürün randımanını ve ürün özelliklerini iyileştirmek için standart olarak çift çiy noktası kontrol sistemi ile donatılmıştır. Pişirme sıcaklığı maksimum 240C olarak ayarlanabilmektedir. Yüksek sıcaklıktaki uygulamalar ve yapışkan ürünler için bant, lesitin banyosuna daldırılabilir.
• Two independent zones
• Sophisticated air circulation
• Horizontal and vertical airflow
• Double dewpoint control
• Adjustable temperatures

Performance
Lowest variation of product color and core temperature over the belt width by combined horizontal and vertical airflow. The mirror imaged airflow concept provides a uniform airflow over the width. Maximum uptime, even with most difficult applications, due to a continuous belt wash system. Product sticking to the belt is reduced by the lecithin dip and/ or the optional heavy duty belt wash system. A semi-automatic CIP system ensures shorter cleaning procedures and less down time.

• Lowest variation of product color and core temperature
• Uniform airflow
• Maximum uptime
• Short cleaning time
• Less down time

Output quality
Two zones in balance with identical but mirror image airflow ensure good separated cooking conditions to control the cooking process. Humidity is controlled by dewpoint per zone individually, the air circulation can be adjusted to support any cooking process imaginable. The high velocity vertical air flow in the middle of the cooking process provides maximum browning and roasting or at lower levels controls crispiness and quality at minimum yield loss. Independent processes per cooking zone provide the flexibility required but with high consistency. A lecithin dip at infeed provides an anti-sticking layer on the belt to reduce product quality issues and ensures longer production runs.

• Seperated cooking conditions
• Humidity control per zone
• Crispiness
• Browning and roasting
• Consistent production runs

Flexibility
The GEA FlowCook combines vertical and horizontal air flow, ensuring efficient heat transfer with controlled cooking conditions in the oven. Two independent cooking chambers support the need for optimum cooking. The GEA FlowCook provides excellent product quality no matter what, from steamed, coated, marinated and enhanced browned products, roasted bone-in, roasted boneless and formed products. Thanks to the vertical air flow at the right spot of the cooking process , it is possible to roast natural products with no to little color additives and skinless products in the GEA FlowCook.

• Independent cooking chambers
• Excellent product quality
• Steaming - hot air cooking - natural roasting
• Roasting possibility
• Wide range of products

Return on investment

The cooking system in the GEA FlowCook is in balance, a passive exhaust system minimizes losses of heat and steam to exhaust to outside. The combined horizontal and vertical airflow, combined with dewpoint cooking ensures shortest cooking times, higher output and still high yields. An integrated CIP system with recirculation water and chemicals, provides efficient cleaning with little use of energy and consumables. Fully insulated machine with balance between the zones ensures maximum energy efficiency. 

• Unchallenged yield
• High productivity
• Low energy cost
• Balance - energy efficient

Hygiene
The FlowCook has a semi automatic CIP system to assist the cleaning process. The hood is lifted automatically for easy inspection and manual post cleaning. The sloped floor, belt scraper system assist maximum cleaning efficiency and maximum uptime

• Semi-Automatic CIP system 

Safety
The return belt works as a scraper system to remove sediment from the cooking area, avoiding caramelizing and a potential fire hazard. The machine is provided with food grade lubricants in the food area and applies to European CE standard a well as ASME or PED pressure regulations.

• Sediment removal
• Food grade lubricant
• 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.

• Cooking process control through GEA process controls.

 

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