Contact cooking incorporates the principle of cooking the product continuously between two cooking belts since the most effective method of transferring heat between two surfaces is by direct contact. It is perfectly suited for browning, searing and sous-vide products since it utilizes intensive heat transfer to top and bottom of the product simultaneously. This technology is excellent for flat, deboned, whole muscle, minced meat products with a good contact surface. It also restricts excessive height expansion of products during cooking. Contact cooking is fat-free, sealing the natural juices in the product for highest taste and lowest cooking losses.
Often positioned before an oven line to seal surfaces, it ensures repeatable results, even cooking, and high-volume production efficiency.
Contact cooking
Direct heat transfer between two surfaces
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