Contact cooker for browning and searing
Optimize your cooking process with continuous heat transfer technology that enhances flavor and reduces cooking losses in flat, solid products like meats, plant-based proteins, and roasts.
Cooks, Browns, and Sears Solid Foods
The Formcook Contact Cooker from JBT leverages conduction heat transfer for efficient cooking processes, using two non-stick belts to apply direct heat up to 260°C to both sides of a product. This equipment excels in browning, searing, and sous-vide applications, making it ideal for producing a variety of foods such as grilled chicken breasts, plant-based patties, and sous-vide steaks. Designed for continuous operation, it preserves product quality by sealing in natural juices and fats, ensuring optimal taste and minimal cooking losses. Available in widths of 560 or 1020 mm, it accommodates different product sizes with adjustable heating plate heights and offers a continuous belt cleaning system for easy maintenance. It supports energy-efficient operation with options for electric or thermo-fluid oil heat sources, making it well-suited for food processors focused on quality and efficiency.
Benefits
- Enhances product quality by sealing in natural juices, resulting in higher eating quality.
- Increases yield with rapid cooking times and minimal cooking losses.
- Ensures consistent visual appeal with perfect browning and no belt marks on products.
- Supports diverse product lines with adjustable cooking settings and belt widths.
- Simplifies maintenance with a continuous belt cleaning system for improved operational efficiency.
- Applications
- Seafood,Ready meals,Meat,Fruits,Nuts,Plant-based protein,Poultry
- End products
- Grilled chicken breast,Bacon strips,Roasted nuts,Browning vegetables,Plant-based burger patties,Seared salmon fillets,Sous-vide beef steaks,Ready-to-eat stir-fry meals,Marinated tofu slices
- Steps before
- Grinding,Mixing,Flattening,Portioning,Injection,Marination
- Steps after
- Browning,Searing,Sous Vide,Freezing,Chilling,Portioning,Slicing,Packing
- Input ingredients
- flat meat products,de-boned products,whole muscle meat,minced meat,bacon,marinated products,wet products,sticky products
- Output ingredients
- browned products,seared products,Sous Vide products,perfect browning,sealed natural juices,flat cooked products
- Market info
- JBT is known for manufacturing innovative industrial machinery and solutions, particularly in the food processing and air transportation sectors, renowned for their advanced technology, reliability, and customer-focused engineered-to-order solutions tailored to specific industry needs.
- Type
- Contact Cooker
- Temperature Range
- Up to 260°C
- Cooking Width
- 560 or 1020 mm
- Heat Source
- Electrical or Thermos Fluid Oil
- Heating Plate Adjustment
- Adjustable Height
- Cooking Method
- Continuous Between Two Belts
- Non-stick Belts
- Yes
- Belt Cleaning
- Continuous Belt Cleaning System
- Cooking Time
- Adjustable
- Contact Cooking Method
- Direct contact with two cooking belts
- Cooking Surface
- Top and bottom simultaneous heating
- Temperature Range
- Up to 260°C
- Heating Source
- Electrical or thermos fluid oil
- Adjustable Cooking Time
- Yes
- Continuous Operation
- Yes
- Height Adjustment
- Adjustable heating plate height
- Non-Stick Feature
- Non-stick solid cooking belt
- Continuous Belt Cleaning
- Yes
- Available Models
- 560 or 1020 mm cooking width
- Fat-Free Cooking
- Yes
- Automation Level
- PLC controlled
- Abrasion resistance
- Non-stick belt material
- Biological compatibility
- Food-grade materials
- Cleanability
- CIP capabilities
- Corrosive resistance (e.g. acids)
- Suitable for marinated products
- Density/particle size
- Accommodates thin flat products
- Heat sensitivity
- 260°C
- Product consistency
- Flat,de-boned,whole muscle
- Surface contact requirement
- Good contact surface needed