Belt cooker


The Cabinplant belt cooker is designed for continuous cooking and cooling of vegetables, fish or other products and can be designed to meet individual requirements.

The capacity depends on the specific product and the individual requirements.

All Cabinplant belt cookers are characterized by:

  • Very low consumption of steam
  • Very low consumption of water
  • No product damage
  • Maximum product yield
  • Long life and low maintenance costs
  • Hygienic design in terms of cooking time and temperature

Cooking principles:

  • Cooking is by water or steam
  • All types are integrated cookers/coolers, some integrate product pre-heating with up to 40% heat recovery
  • Heating of cooking water is either by direct steam or by means of a heat exchanger
  • Cooling is either by water/chilled water, air or a combination of both

Cabinplant can deliver various optional equipment, such as infeed systems, instant chilled water units for production of chilled water and dewatering units.

Related documents:

Seafood cookers, rotor cooker, blancher, instant chilled water unit

Photos:


The belt cooker can be used to cook a variety of products, e.g. pasta (top) and potatoes (bottom)
The belt cooker can be used to cook a variety of products, e.g. pasta (top) and potatoes (bottom)

The belt cooker can be used to cook a variety of products, e.g. pasta (top) and potatoes (bottom)