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GEA CookStar

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蒸烤专家

GEA CookStar

The GEA CookStar industrial spiral oven. One of a family from GEA with excellent performance in terms of capacity, throughput, flexibility, consistency and reliability. Perfectly cooks poultry, pork, beef, fish or meat replacement products, consistently outperforming its rivals.

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卓越的性能

CookStar 双螺旋蒸烤机通过结合水平和垂直气流提供两全其美的性能。这使得 CookStar 能够有效地平衡时间、温度、湿度和空气循环等关键因素，为各种产品应用提供高效的加热。正是这种能力使 GEA CookStar 成为工业级的蒸烤专家。

25 年来 GEA CookStar 持续创新

主要应用

GEA CookStar 双螺旋蒸烤机用途广泛，能够大产量的处理各种产品，例如家禽、猪肉、牛肉、鱼类和肉类替代品、裹涂和未裹涂产品、成型和天然产品。

现在和未来的灵活性

多功能工艺专家：蒸煮 – 蒸烤 – 烘烤上色– 烘烤– 烟熏，一台设备，五项全能
用于蒸烤和烟熏产品的独特 SuperHeatSmoke 超热烟熏（正在申请专利中）
实现更快的产品品种切换

经过验证的性能

更短的加热时间，更高效加热
更多可用的加热能力，提供更高的产量
更均匀的烘烤褐变和更一致的中心温度
制定了行业标准、具有更长的加工时间 - 高达 25 米/分钟的输送带速度和高达 25 千克/米的输送带负载能力

出色的可靠性

超过 25 年的经验，生产了数百万吨的食品
99% 的无故障运行时间，经过验证的设备遍布全球各地
通过服务支持计划实现全球服务覆盖来提高您的运营效率

技术规格

先进技术

双螺旋蒸烤机的三阶段加热概念

GEA CookStar Turbo 是一台具备三阶段加热概念的双螺旋蒸烤机。其获得专利的设计结合了水平气流和增压垂直冲击气流。在产量和质量的新行业标准下，它可以提供比纯水平气流蒸烤机更出色的加热效率。

流程控制和效率

使用 GEA CookStar 双螺旋蒸烤机进行生产流程控制和效率

灵活加热，分区之间的加工温度差异高达 100°C /180°F。通过露点测量进行工艺控制 – 知道如何加热。在每个分区中独立地测量露点。两个分区之间的露点差异高达 45°C。蒸烤机可以通过平衡的气流、主动的加工环境控制和适度的排气控制来准确控制每个分区的条件。

GEA CookStar 技术细节

产品规格	GEA CookStar 600	GEA CookStar 1000
有效加热网带长度	60 至 86 米*	117 至 160 m*
带宽	600 毫米	1000 毫米
最大加热/烘烤温度	200 °C	200 °C
最小产品尺寸	15 x 15 x 15 毫米	15 x 15 x 15 毫米
最大产品可通过高度	75 至 130 毫米*	90 至 140 毫米*
加工环境控制和调节排气控制	标准	标准
进料和出料高度	1000 毫米	1150 毫米
尺寸（长 x 宽 x 高）	9288x4481x4855 毫米	12910x6350x5830 毫米
机器重量	18.000 千克	50.000 千克

附加组件

GEA CookStar 可选配置

在线加热和烟熏

具有 SuperHeatSmoke 超热烟熏应用的 GEA CookStar 双螺旋蒸烤机

GEA CookStar 的在线烟熏解决方案，SuperHeatSmoke 超热烟熏，结合了双螺旋蒸烤技术和雾化浓缩天然烟熏液，完美地加热和烟熏出诱人产品。它使用来自市场领先的浓缩烟熏液专业制造商Red Arrow的天然烟熏液。

GEA 沉渣去除系统和网带清洗

对于重度腌制的产品应用或具备粘性的产品，沉渣去除系统和网带清洗简化了网带清洗操作并提高了操作员的工作效率。

GEA CookStar 600

Three-phase cooking concept in double spiral oven

The GEA CookStar is the world's only three-phase cooking concept in a double spiral. Its patented design combines horizontal airflow with impingement airflow in the turbo zone. This provides excellent cooking efficiency at new industry standards for yield and quality compared with purely horizontal airflow ovens.

Process control and efficiency

Cooking flexibility with up to 100°C /180°F difference in cooking temperatures between the zones. Process control via dewpoint measurement – know how to cook. Dewpoint measured independently in each cooking chamber. Dewpoint differences of up to 45°C between the two zones. The oven accurately controls the conditions in each zone with balanced airflow, active climate control and moderated exhaust control.

GEA CookStar with SuperHeatSmoke application

Inline cooking and smoking

GEA CookStar in-line smoking solutions, SuperHeatSmoke and HotSmoke, combine double spiral oven technology with the atomization of condensed natural smoke, to produce attractive fully cooked and smoked products. It uses condensed natural smoke from the market-leading specialist in smoke condensates, Red Arrow.

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