FORMCOOK - 2008 FORMCOOK Combi 625 TFE

• High-volume cooking of meat, poultry, and fish products.
• Preparation of ready meals and convenience foods requiring consistent cooking.
• Browning and searing of various food items before further processing.
• Cooking of vegetable components within prepared food lines.
• Processing of baked goods and other items benefiting from combined heat methods.

Typical throughput

Units of this class are designed for high-capacity industrial food production, with cooking areas commonly found around 650 x 2,500 mm.

Power supply

Industrial combi cookers typically require a 3-phase power supply, commonly 3 x 400 V, 50 Hz, with significant power draw, often in the range of 70 kW or more.

Heating methods

This type of equipment commonly features a combination of contact heat (e.g., thermal oil plates up to 240°C) and hot air with steam injection (up to 280°C) for versatile cooking.

Footprint

For this class of equipment, dimensions are substantial, typically around 4,120 x 1,500 x 2,300 mm, requiring adequate factory space.

Construction materials

Units are typically constructed from stainless steel for hygiene and durability, with silicone-coated rollers for food contact.

Steam and air requirements

Commonly requires a steam supply (e.g., max. 7 Bar) and compressed air (e.g., 6 bar, 100 l/min) for operation.

• What are the primary benefits of a combi cooking oven?

  Combi ovens offer flexibility by combining multiple cooking methods (e.g., contact heat, hot air, steam), allowing for precise control over cooking results, improved product consistency, and higher throughput for various food items.

• Is this unit suitable for different types of food products?

• What maintenance is typically required for such equipment?

• What utilities are needed to operate a Formcook Combi oven?

• How does the dual-zone heating work?

Pasteurizers and sterilizers are valued for their reliability and consistent performance in food processing operations. Buyers typically prioritise machines with robust construction, proper documentation of maintenance history, and clear evidence of compliance with food safety standards. Key considerations when purchasing used equipment include verification of accurate temperature control systems, integrity of seals and gaskets, and compatibility with existing production lines. Industry sentiment emphasises the importance of thorough testing before installation and sourcing from reputable sellers with transparent equipment provenance.

Vue d'ensemble pour ce type de machine