The GEA FlowCook packs the benefits of combined vertical and horizontal airflow into a versatile in-line cooker for low to medium-scale production. It is a dual-zone oven with two independently-controlled temperature and humidity zones that are used for hot air cooking, steaming and roasting. The balanced cooking zones, together with a passive exhaust system, keep heat losses and exhaust steam from the outside to a very low level. The energy consumption is further reduced by optimizing the airflow, maximizing the heat transfer and providing superior thermal insulation. The result is an environmentally responsible solution and low running costs
GEA FlowCook is suitable for 400mm and 600 mm wide lines and a wide range of cooking applications. It is an excellent solution for steamed, coated, marinated-enhanced browning, natural roasting, bone-in,boneless or formed products.
Top performance for a wide range of applications
Process efficiency
Proven reliability
The GEA FlowCook combines vertical and horizontal airflow to ensure efficient heat transfer and controlled conditions in the oven. The two independent chambers are balanced and feature an identical (but mirrored) airflow to enable separate cooking conditions to be set up in each zone to accurately control the cooking process. Humidity in each zone is individually controlled by dewpoint, while the airflow is fully adjustable to support a huge range of applications.
The high velocity of the vertical airflow in the middle of the cooking process is excellent for browning and roasting; when set to lower velocity, it offers more control over crispiness with very little yield loss. Applying vertical airflow at the appropriate point in the process makes it possible to roast natural and skinless products with little or no color additives.
Do you want to extend the service intervals of your GEA CookStar? Reduce your maintenance costs? Improve hygiene? Now you can with Endurlon™ spiral oven guiding strips.
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