Page 2 - AMEFT Journal 2021-4
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                 FOCUS: CONFECTIONERY & SNACKS
     Precise performance
cooking for outstanding results
Industrial cooking technology has come a long way since GEA introduced the world’s first two-zone spiral oven in 1992. The latest model, the CookStar 1000 Gen 3, provides powerful new technology for the mass production of roasted, breaded and smoked products.
The CookStar cooks powerfully yet accurately, maximizing yields using smart technology that continuously adapts, maintaining the optimum oven conditions for each product. Its three-zone cooking method controls the flow of air through the oven for consistent browning, and an enhanced impingement zone allows a higher air volume for greater efficiency.
The CookStar’s ability to accurately control the cooking parameters is making this latest model the increasingly popular choice for industrial cooking. The CookStar 1000 Gen 3 is the only spiral cooker on the market which can dry, steam, cook, roast and smoke products in a single machine.
Capturing the authentic flavors of the perfect joint or roast chicken requires the right timing, airflow, dewpoint and temperature. In most commercial ovens, the optimum
setting for any individual product is a compromise: a high dewpoint improves yield but prevents browning; while a lower dewpoint browns the meat but dries it out. However the CookStar 1000 comes with built in smart climate and exhaust systems allowing increased flexibility and sustainability.
Intelligent exhaust systems monitor the environment within the oven, adjusting the volume of air as needed to maintain the precise conditions required for optimum cooking. Using energy exactly as and when it is needed, this technology reduces heat and steam losses, reducing power consumption.
Operating at a high dew point, the first phase uses steam to cook quickly and gently, keeping the meat succulent. Then
the impingement zone blasts the product with hot, dry air, preparing the surface for roasting without drying out the core. The final phase, with a much lower dew point, completes the process, cooking products to perfection.
The dewpoint within the CookStar’s two cooking towers can be managed precisely by injecting steam or opening fresh air gates, and each cooking tower can operate independently, so different products can be cooked simultaneously using the same equipment.
For smoked products, freshly generated smoke from condensate can be included in the airflow of the CookStar, combining the smoking and cooking processes, reducing process time and the need for manual intervention associated with traditional smoking methods.
 GEA’s CookStar 1000 Gen 3 offers
food processors even more flexibility. Its intelligent systems allow greater control, high productivity, sustainability, reliability and consistency of outcome.
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 2 AMEFT 4 2021
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