Our Formcook Combi Cooker combines intensive conduction (contact) and forced air and steam (convection) style heat transfer.  We developed the Combi Cooker to brown, sear, bake, and steam a wide variety of protein and vegetable products.  We cook the bottom of the product on a solid non-stick belt that runs over lower heating platens and steam and hot air on the top to provide the required temperature and color development.  Our Formcook Combi Cooker is one of the industry’s most versatile cooking systems, able to cook all types of solid and semi viscous products with a natural home style appearance.

Features & Benefits

  • Electric or thermal fluid heated lower platens provides energy source versatility
  • Continuous belt cleaning system with scrapers and high pressure water
  • Independent control of lower platen, air temperature and steam
  • Automatic belt tracking and tension system
  • Custom designed infeed and discharge conveyors


  • Adjustable process control provides extended cooking dwell times from two to 15 minutes
  • Extremely quick product change over maximizes productivity and UpTime®
  • Non-Stick product belt with optional product flip eliminates belt marks and provides superior browning and searing
  • Combination of conduction (up to 260°C) and convection (up to 280°C) heat transfer develops home cooked taste and appearance

Options & Models

  • Available in 600 and 1000 mm usable belt widths and multiple cooking lengths