The expertise of
continuous cooking

Twin-COOK systems are designed for professional kitchens where efficient production, consistency and ease of operation are important. All Twin-COOK systems are equipped with a motorized hoist and encoder for accurate adjustment of the hoist gap, active belt-tracking, belt-washing units, PLC and HMI for operation, recipe management and router for remote connection.

The three larger Twin-COOK models, Twin-COOK 4.1, 4.2 and 6.2 are designed for permanent installation. Their non-stick conveyor belts are continuously cleaned during production using steam or hot water, helping maintain consistent belt performance during longer production runs.

The Twin-COOK Pilot uses the same ConDuo technology in a smaller format. Its conveyors are cleaned with scrapers and it is the only model in the range with wheels. This makes the Pilot easy to move away when floor space is needed for other kitchen operations.

All four models sear, brown and cook products continuously by using direct contact heat from two sides simultaneously. The range consists of 4 sizes that allow production kitchens to choose the machine size that best matches their required capacity and available kitchen space.

Products are cooked continuously between two non-stick conveyor belts, without racks, trays or repeated opening and closing of oven doors. This means less loading and unloading, less trays to clean, less heat loss and less operator time spent handling products between batches.

By applying direct contact heat from both sides simultaneously, Twin-COOK can cook many products in approximately one-third of the time required in a conventional hot-air and steam batch oven.

The result is a simpler, faster and more efficient cooking process for catering kitchens, central kitchens and food production kitchens.

ConDuo technology convey products between two conduction-heated non-stick belts. Maximum operation temperature is 260°C (500°F). Heat is transferred from the non-stick belts to products by direct contact heat transfer (conduction).

Direct contact heat from two sides simultaneously reduces the process-time and enhance Maillard reaction (browning). The adjustable distance between the heated conveyors determines the maximum thickness of products.

Controlling the thermal expansion of products (the distance from the product surface to the core) provides a more uniformed core temperature, in particular for non-calibrated cuts and formed RTE products.

Uniformed product thickness prevents over- and undercooking, promoting food safety and preserving juiciness.

ConDuo technology is highly effective for fully cooking a wide range of ready-to-eat products up to approximately 30 mm (1.2 in) thick.

For thicker products, the technology remains highly effective for searing, browning, Maillard reaction and pre-cooking prior to further processing, such as sous vide cooking.

Cooking time depends on the required result, surface searing (browning) or full cooking, as well as product thickness, heat-penetration depth and the required core temperature at exit.

The illustration shows a real example using uncalibrated chicken breasts with raw weights ranging from 170 to 260 g (6 to 9 oz) and with naturally varying thicknesses.

The gap between the conveyors is set to 25 mm (0.98 in). As the products enter the cooking zone, thicker breasts are gently compressed so every piece has the same thickness and heat-penetration depth.

The uniformed product thickness makes the cooking process highly repeatable even when the products vary in size.

The cooking time is set to 4 minutes 42 seconds, resulting in final core temperatures between 74°C and 77°C across the different chicken breasts.

During cooking, products pass between two conveyor belts at a defined gap. This controls the maximum product thickness and the heat-penetration depth.

Thicker products are gently compressed as they enter the cooking zone, helping maintain a uniform product thickness throughout the process. The consistent product thickness makes heat penetration more predictable and reduces the risk of individual pieces failing to reach the required core temperature.

Cooking parameters, including hoist gap, upper and lower temperatures and cooking time, can be saved as recipes in the HMI. Once the correct process has been established for a product, operators simply select the appropriate recipe instead of recreating the settings manually each time.

This reduces the risk of operator error and helps maintain consistent cooking conditions between shifts and operators.

Unlike batch cooking, products pass continuously through a controlled cooking zone with a defined process time. This provides a more repeatable process and supports consistent food-safety performance.

Larger-scale cooking makes better use of resources. Efficient cooking, controlled processes and reduced handling can lower energy, water consumption and help reduce food waste.

At the same time, kitchens and food manufacturers create businesses, jobs and tax revenues, while consumers benefit from safe, convenient food that saves time in everyday life.

When quality, efficiency and convenience come together, larger-scale cooking creates value for producers, consumers and society alike.

ConDuo technology used by all Twin-COOK systems applies the same principle continuously. Continuously conveying products between two heated and solid non-stick conveyors produce an identical product appearance.

Unlike cooking methods using hot-air and wet steam, direct contact heat promotes faster surface browning.

The solid conveyors retains fat and drippings during cooking and collects them in a drip-pan at the exit. The conveyors non-stick characteristics reduce adhesion of proteins, marinades and product residues.

The underside of products remains free from mechanically induced marks. This helps preserve a natural, authentic cooked appearance.

Less added fat means fewer ingredients to handle, lower consumable costs and a simpler production process. In production kitchens, it also reduces the time operators spend applying oil or fat manually.

Because the conveyor surface is solid, rendered fat, juices and marinades remain with the product or on the belt instead of falling through an open conveyor. These drippings can be retained and collected rather than lost during cooking.

For many products, the combination of a non-stick cooking surface and the product’s own natural fat is sufficient to achieve reliable release without adding extra fat.

This helps maintain the intended product formulation while reducing unnecessary oil use, handling time and operating cost.

The Test Center can handle both chilled and frozen products, including larger quantities required for industrial trials.

Customers are encouraged to carry out tests using their own products and recipes. Alternatively, we can help source ingredients locally when required.

Use of the test Center is free of charge for prospective customers evaluating a potential CelsiusFOOD solution.

The Test Center is located 50 minutes by car from Nantes International Airport (NTE) in western France. Several hotels are available nearby.