CMP Continuous Cooker

• Cooking shellfish such as mussels, prawns, or crabs.
• Blanching vegetables prior to freezing or further processing.
• Pre-cooking various meat products for ready meals or canning.
• Thermal treatment of pasta or rice products.
• Sterilisation or pasteurisation of certain food items.

Typical throughput

Varies significantly based on product and cooking time; continuous cookers are designed for high-volume processing.

Power supply

Commonly requires a 3-phase industrial electrical supply, typically 400V, 50Hz, with specific amperage depending on heating elements and motor sizes.

Heating method

Units of this type often utilise steam injection, electric elements, or thermal oil for heating.

Temperature control

Typically features PID control for maintaining precise cooking temperatures, crucial for product consistency and safety.

Construction material

Almost exclusively constructed from food-grade stainless steel (e.g., 304 or 316) for hygiene and corrosion resistance.

Belt width

For this class of equipment, belt widths commonly range from 1.0m to 2.0m, influencing product throughput.

Maintenance requirements

Regular cleaning, inspection of conveyor belts, paddles, and heating elements, and lubrication of moving parts are typically required.

• What products can this continuous cooker process?

  Continuous cookers are versatile and can process a wide range of products, including shellfish, vegetables, pasta, and some meat products, provided they are suitable for continuous belt cooking.

• How is the cooking temperature controlled?

• What are the typical space requirements for a continuous cooker?

• Is installation complex for this type of equipment?

• What utilities are needed to operate this machine?

• Can the cooking parameters be adjusted for different products?

Used cooking vessels and kettles are valued in food processing for reliable thermal performance when properly maintained. Buyers typically prioritise construction quality, material condition, and heating system functionality. Key considerations include capacity specifications, internal surface condition, and seal integrity. These units generally offer good value when sourced from reputable previous operators. Industry sentiment favours equipment with documented service history and minimal corrosion. Stainless steel variants are particularly sought after for durability and hygiene compliance in commercial food preparation environments.

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