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?

Yes, the dual-zone heating and steam injection capabilities commonly found on units of this type make them highly versatile for cooking a wide range of proteins, prepared meals, and other food products.

What maintenance is typically required for such equipment?

Regular cleaning and sanitation are essential. Maintenance typically involves checking and replacing wear parts like rollers and seals, as well as routine inspection of heating elements, steam systems, and electrical components.

What utilities are needed to operate a Formcook Combi oven?

Units of this type commonly require a 3-phase electrical supply, a steam supply, compressed air, and a water supply (often heated) for operation and cleaning.

How does the dual-zone heating work?

Dual-zone heating typically involves separate control over contact heat (e.g., from heated plates) and convection heat (hot air with or without steam), allowing for simultaneous or sequential application of different cooking environments to the product.

Used 2008 FORMCOOK Combi 625 TFE - Pasteurizers & Sterilizers, photo 1

Used 2008 FORMCOOK Combi 625 TFE - Pasteurizers & Sterilizers, photo 2

Used 2008 FORMCOOK Combi 625 TFE - Pasteurizers & Sterilizers, photo 3

Used 2008 FORMCOOK Combi 625 TFE - Pasteurizers & Sterilizers, photo 4

Used 2008 FORMCOOK Combi 625 TFE - Pasteurizers & Sterilizers, photo 5

Used 2008 FORMCOOK Combi 625 TFE - Pasteurizers & Sterilizers

used Equipment

Available

Verified seller

FORMCOOK - 2008 FORMCOOK Combi 625 TFE

Name: 2008 FORMCOOK Combi 625 TFE
Brand: FORMCOOK
SKU: 00081
Availability: InStock

Price: Contact seller for price

The Formcook Combi 625 is a dual-zone industrial cooking oven designed for high-capacity food production. It combines contact heat and hot air with steam injection, enabling flexible cooking of proteins and prepared meals. Built for durability and hygiene with stainless steel and silicone-coated rollers, this machine is your partner in high-throughput, consistent cooking. MODEL: Combi 625 TFE | FRYING Capacity: 64 KW | POWER SUPPLY: 3 x 400 V, 90 A, 70 kW, 50 Hz | DIMENSIONS: 4,120 x 1,500 x 2,300 mm | COOKING AREA: 650 x 2,500 mm | HEATING METHOD: Thermal oil plates (max 240°C) + Hot air with steam (max 280°C) | STEAM PRESSURE: Max. 7 Bar | COMPRESSED AIR: 6 bar, 100 l/min | WATER SUPPLY: 60–65°C, max. 30 l/min | WEIGHT: Approx. 2,500 kg

Warsaw, Poland

6,117 km away

Model Number

Combi 625 TFE

Stock Number

00081

Machinery Masters View

Typical context for this category of equipment. Always confirm specifics with the seller.

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.

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.

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.

General overview for this equipment type

Machinery Masters Intelligence. General guidance for this category of equipment only, not a substitute for the seller's exact specifications. Always confirm details with the seller.