What kind of products can be cooked in a Formcook Combi 625 TFE?

This type of oven is highly versatile, suitable for cooking a wide range of products including meat, poultry, fish, vegetables, and prepared meals, benefiting from its combined contact and hot air cooking methods.

Is steam injection standard on these models?

Yes, steam injection is a common feature on Combi models like the 625 TFE, allowing for moisture retention, improved yield, and specific cooking effects.

What are the typical maintenance requirements for this equipment?

Regular maintenance typically includes cleaning, inspection of belts/rollers, checking heating elements, and verifying sensor calibration. Specific schedules should be followed as per the manufacturer's guidelines.

Can this oven be integrated into an existing production line?

Yes, units of this class are designed for integration into automated food processing lines, often featuring adjustable infeed and outfeed heights to match upstream and downstream equipment.

What are the benefits of combining contact heat with hot air?

Combining these methods allows for efficient heat transfer, rapid cooking, consistent browning, and improved product texture, offering greater flexibility than single-method ovens.

Used 2008 FORMCOOK Combi 625 TFE - Pasteurizers & Sterilizers, photo 1

Used 2008 FORMCOOK Combi 625 TFE - Pasteurizers & Sterilizers, photo 2

Used 2008 FORMCOOK Combi 625 TFE - Pasteurizers & Sterilizers, photo 3

Used 2008 FORMCOOK Combi 625 TFE - Pasteurizers & Sterilizers, photo 4

Used 2008 FORMCOOK Combi 625 TFE - Pasteurizers & Sterilizers, photo 5

Used 2008 FORMCOOK Combi 625 TFE - Pasteurizers & Sterilizers

used Equipment

Available

Verified seller

FORMCOOK - 2008 FORMCOOK Combi 625 TFE

Name: 2008 FORMCOOK Combi 625 TFE
Brand: FORMCOOK
SKU: 00081
Availability: InStock

Price: Contact seller for price

The Formcook Combi 625 is a dual-zone industrial cooking oven designed for high-capacity food production. It combines contact heat and hot air with steam injection, enabling flexible cooking of proteins and prepared meals. Built for durability and hygiene with stainless steel and silicone-coated rollers, this machine is your partner in high-throughput, consistent cooking. MODEL: Combi 625 TFE | FRYING Capacity: 64 KW | POWER SUPPLY: 3 x 400 V, 90 A, 70 kW, 50 Hz | DIMENSIONS: 4,120 x 1,500 x 2,300 mm | COOKING AREA: 650 x 2,500 mm | HEATING METHOD: Thermal oil plates (max 240°C) + Hot air with steam (max 280°C) | STEAM PRESSURE: Max. 7 Bar | COMPRESSED AIR: 6 bar, 100 l/min | WATER SUPPLY: 60–65°C, max. 30 l/min | WEIGHT: Approx. 2,500 kg

Warsaw, Poland

6,117 km away

Model Number

Combi 625 TFE

Stock Number

00081

Machinery Masters View

Typical context for this category of equipment. Always confirm specifics with the seller.

Cooking of various protein products such as chicken, beef, and fish fillets.
Browning and cooking of prepared meals and ready meals components.
Processing of vegetarian and vegan food products requiring consistent heat application.
High-volume production in large-scale food manufacturing facilities.

Typical capacity: Throughput for this class of equipment can range from several hundred kilograms to over a tonne per hour, depending on product type and cooking requirements.
Power supply: Units of this type commonly require a 3-phase industrial electrical supply, typically 400V, 50Hz, with significant power draw for heating elements and motors.
Heating method: Combines contact heat from heated belts or plates with forced hot air and steam injection for versatile cooking.
Temperature range: Operating temperatures commonly range from 100°C to over 250°C, adjustable for different product specifications.
Construction materials: Typically constructed from food-grade stainless steel for hygiene and durability, with silicone-coated rollers or belts for product handling.
Footprint: Industrial ovens of this capacity typically require a substantial floor area, often several metres in length and width, plus space for access and maintenance.
Control system: Modern units commonly feature PLC-based control systems with HMI touchscreens for precise parameter adjustment and recipe management.

This type of oven is highly versatile, suitable for cooking a wide range of products including meat, poultry, fish, vegetables, and prepared meals, benefiting from its combined contact and hot air cooking methods.

Pasteurizers and sterilizers are valued for their reliability and consistent performance in food processing operations. Buyers typically prioritise machines with robust construction, proper documentation of maintenance history, and clear evidence of compliance with food safety standards. Key considerations when purchasing used equipment include verification of accurate temperature control systems, integrity of seals and gaskets, and compatibility with existing production lines. Industry sentiment emphasises the importance of thorough testing before installation and sourcing from reputable sellers with transparent equipment provenance.

General overview for this equipment type

Machinery Masters Intelligence. General guidance for this category of equipment only, not a substitute for the seller's exact specifications. Always confirm details with the seller.