New and used food processing, packaging & materials handling machinery
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Vemag 4 Rack Steam Oven with Cooling Section

4 rack steam oven with jacket cooling section. It was used for cooking and cooling meat in plastic bags. Selo’s cookers are suitable for the pasteurisation or sterilisation of meat. In the cooker, the products are heated by means of steam. The steam tunnel is operated by means of continuous steam flow. In the Intensive Cooling Installations the products are immediately being cooled with wate...

Aeroglide Aeroexpander 2 Stage Oven (Expander and Impingement/Fluidised)

AeroDry Single-Pass Conveyor Dryer – for a variety of food, feed and industrial products. This particular unit was used to expand Rice Extruded Discs, the size of 20 cent pieces to the size of RICE CRACKERS OR BISCUITS. - The 1st stage consists of AeroExpanderTM Hot Air Expansion for Healthy Snacks.A rapid heat transfer technology for pelleted snacks - The 2nd stage is an Impingement/Fluidis...

Devario Continuous Spiral Oven

Whole chickens,Chicken breast,Chicken pieces, Baked potatoes,Vegetables, Beefburgers, Meatballs, Sausages, Sausage rolls, Fruit Pies, Savoury Pies, Pizza, Kebabs, Pastries, Bread. Devario spiral ovens offer unrivaled throughput, efficiency and performance in a compact high-quality package. 200mm, 300mm or 400mm wide belts are available with up to 10.5 tiers (12.5 tiers on the 400mm wide oven)...

Devario Continuous Spiral Oven

Whole chickens,Chicken breast,Chicken pieces, Baked potatoes,Vegetables, Beefburgers, Meatballs, Sausages, Sausage rolls, Fruit Pies, Savoury Pies, Pizza, Kebabs, Pastries, Bread. DEVARIO spiral ovens offer unrivaled throughput, efficiency and performance in a compact high-quality package. 200mm, 300mm or 400mm wide belts are available with up to 10.5 tiers (12.5 tiers on the 400mm wide oven)...

SENIUS Food Equipment Direct Fired Oven

Description and data The versatile and flexible concept of this Direct Gas Fired oven is the right solution for products that require the direct and moist heat transfer inside the baking chamber. This oven concept is specifically chosen for running high temperatures inside the baking chamber. The oven is equipped with multiple zones, and each zone consist of a number of 2m. long section. ...

SENIUS Food Equipment Hybrid Oven (Direct and Impingement Combo)

Hybrid oven A hybrid combination of the Direct Gas Fired oven and the Impingement Oven is desired by some bakeries, to bake their products to full perfection. The Direct Gas Fired concept is usually chosen in the first part of the oven line to bake with more moisture and higher temperature in the first part of the baking profile. The baking belt naturally runs through the entire oven length, ...

SENIUS Food Equipment Impingement Oven

The versatile and flexible concept of this impingement/convection oven is the right solution for most products that require the flexibility to adjust and optimise the baking profile and oven settings if and when required. The oven is equipped with multiple zones, and each zone consist of a number of 2m. long section. The baking belt is chosen with respect to the desired baking methode and th...

Hi-Cook Medium- sized fan-forced impingement oven

Specs Tray Size: 850 L x 500 W mm Oven Width: 860 mm Overall Footprint: 5,000 L x 1,610 W x 1,830 H mm Max Cooking Temp: 150 - 350 Degrees C Cooking Time: 2 - 30 minutes Max Gas Consumption: 128,000 kcal/hr (LP), 149kW (13A) Steam Consumption: 0.05 kPa, 200 kg/hr Steam Pressure: 0.3 - 0.7 MPa Impingement effect - Faster cooking time - Stronger surface effect - Double independent fan...

Wesmartin Leonda Tunnel Oven (Gas Fired)

Gas -Fired Wesmartin Leonda Tunnel Oven suitable for breads ( Afghan & Turkish), cakes, cereals, pavlovas, pies, etc Advantageous are: + Consistent and even baking + Energy efficient + Direct or radiant heating + Mesh belt + Reliable and flexible + Humidity control + Modular and scalable + Easy to maintain + High product yield + Conveyor speed control + Control systems store recipes ...