Industrial linear and spiral ovens support continuous flow, while contact cookers and searing or grill marking equipment deliver texture and visual appeal. Batch cooking supports smaller runs for a wide range of end-products like soups, sauces and dips. Whether you produce cheese snacks, meat bites, fish appetizers, vegetable or alternative protein products, our solutions fit both standalone and full-line configurations, ensuring consistent results, maximum yield, and high throughput.
Whatever your end product and operational requirements, our experts will advise you on the suitable industrial cooking solution
Industry-leading yield that ensure the same result, batch after batch
Industry-leading equipment that prepares you for the future by providing flexibility to accommodate changing requirements
Linear and spiral cooking are both continuous cooking solutions designed to deliver consistent product quality while optimizing yield and minimizing moisture loss by offering control over dew point, temperature, airflow, and belt speed across multiple zones. The key difference lies in their configuration and footprint.
Spiral ovens maximize throughput by using multiple conveyor tiers within a compact vertical footprint, making them ideal where floor space is limited.
Linear ovens, on the other hand, provide a straightforward and highly predictable cooking process along a horizontal production path. Depending on your product characteristics, production targets, and available factory space, either a linear or spiral cooking solution may be the best fit for your operation.
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Contact cooking is a highly efficient cooking method that transfers heat directly to the product through continuous contact with height-adjustable heated surfaces. Products are cooked between two non-stick belts, allowing heat to be applied simultaneously from the top and bottom for fast, uniform cooking, browning, and searing.
This direct conduction process helps seal in natural juices and fats, resulting in high yield, excellent eating quality, and minimal cooking losses, while the solid, non-stick belts ensure a smooth product appearance without belt marks.
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Searing and grill marking deliver uniform surface browning and authentic grilled look to add value to your products. The process works before an oven line or independently on flat, low-profile items. The searing function utilizes a controlled flame to impinge and sear the surface of a variety of products including but not limited to fully cooked protein items as well as vegetables. The grill marking function produces simulated single side grill marks to enhance the appearance of fully cooked items.
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Our batch cooking technologies provide maximum flexibility for processors looking to cook, roast, steam, sear, mix, or cool products in a controlled environment. Cooking and mixing systems combine multiple process steps in a single unit, enabling efficient preparation of sauces, soups, fillings, and ready meals, while rotary rack cooking uses a rotating rack and controlled airflow to deliver uniform cooking, roasting, baking, or steaming across an entire batch.
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With our broad portfolio of industrial cooking equipment, we’ll recommend the system that best matches your specific product and process requirements. And we don’t stop at cooking equipment—our full line further processing offering provides options for each downstream and upstream process step.
From preparation to forming, inspection to cutting, coating to frying and freezing, all the way through to tray sealing and end of line automation, we deliver the right solutions as standalone units or fully integrated in line systems. Whatever your needs, we’re here to help you achieve consistent, high quality results and drive operational success.