JBT CC 1118 User Manual
Formcook® Contact Cooker
Formcook® Contact Cooker 600 –1100
The Formcook® Contact Cooker is based on the principle of
cooking the product continuously between two cooking belts.
The most effective method of transferring heat between two
bodies is by direct contact. This is achieved by placing the
product between the two cooking belts which run between hot
plates. Energy is transferred from the heating plates through
the cooking belt and direct to the product. The contact cook-
er seals the natural juices and fats in the product for highest
eating quality and minimum cooking losses.
Benefi ts
• Short ROI
• Fast cooking provides higheryield
• Easy and quick changes
between products
• Products are always cooked
on clean belts
The solid cooking belt means
•
product is cooked in its own
juices and natural fats
• Clean and solid cooking
belts can easily handle
heavily marinated products
• Perfect browning of
product surface
• Sets product surface
• No belt marks on product
• Controls the height on
whole muscle meat during
cooking, preventing ‘puffi ng’
or swelling
Features
• Available with electric or thermal fl uid
oil heat source
• Adjustable cooking time
• Temperature range up to 260 °C
• Continuous belt cleaning system with
scrapers and high pressure water
• Adjustable platen height
accommodates products up to
70mm high
• Independent electrical platen
temperature control
• Automatically controlled belt tracking
and tension
• Accessory options of oil applicators
and pre-heated in-feed
• Length of in-feed and out-feed
adapted to customer requirements
• The cooker can be designed to meet
specifi c customer requirements
The Formcook Contact Cooker is excellent for cooking boneless products
such as chicken fi llets, meat patties, steak, bacon, pancakes, fi sh fi llets,
shrimps andvegetables.