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GEA launches compact CookStar First spiral oven
CookStar First targets small and mid-sized food producers seeking efficient spiral cooking.
www.gea.com
New GEA CookStar First – compact spiral oven for small to mid-sized food production. Source: GEA
GEA has expanded its CookStar portfolio with the launch of the CookStar First, a compact twin-zone spiral oven designed for small to mid-sized food manufacturers transitioning from linear to spiral cooking systems. The solution focuses on consistent product quality, controlled processing conditions, and improved resource efficiency from start-up.
Uniform heat distribution and faster cooking
The CookStar First features a twin-zone spiral configuration with integrated booster impingement technology. By combining horizontal and vertical airflow, the oven ensures uniform heat transfer across the conveyor belt. According to GEA, core temperature variation across the belt is limited to approximately 1°C, compared with up to 6°C in conventional ovens.
This improved thermal consistency enables cooking time reductions of 10–30% while maintaining stable product color and internal doneness. The system supports throughput of up to 1,700 kg per hour, with more stable processing conditions contributing to yield improvements of up to 3%.
The GEA CookStar First offers uniform heat distribution and reduced cooking times compared to conventional ovens. Source: GEA
Energy and water efficiency
To improve oven balance and minimize air leakage, GEA has integrated:
GEA has expanded its CookStar portfolio with the launch of the CookStar First, a compact twin-zone spiral oven designed for small to mid-sized food manufacturers transitioning from linear to spiral cooking systems. The solution focuses on consistent product quality, controlled processing conditions, and improved resource efficiency from start-up.
Uniform heat distribution and faster cooking
The CookStar First features a twin-zone spiral configuration with integrated booster impingement technology. By combining horizontal and vertical airflow, the oven ensures uniform heat transfer across the conveyor belt. According to GEA, core temperature variation across the belt is limited to approximately 1°C, compared with up to 6°C in conventional ovens.
This improved thermal consistency enables cooking time reductions of 10–30% while maintaining stable product color and internal doneness. The system supports throughput of up to 1,700 kg per hour, with more stable processing conditions contributing to yield improvements of up to 3%.
The GEA CookStar First offers uniform heat distribution and reduced cooking times compared to conventional ovens. Source: GEA
Energy and water efficiency
To improve oven balance and minimize air leakage, GEA has integrated:
- An intelligent active exhaust system
- Adjustable product gates
- Optimized oven design
These enhancements, combined with improved water flow and reuse capabilities, reduce energy and water consumption by up to 12%. Based on independently validated performance criteria, the CookStar First carries the GEA “Add Better” label for resource efficiency.
Digital process transparency
The oven is equipped with GEA SmartControl HMI, providing real-time process data, alarm management, and a 24-hour timeline for tracking parameter changes. Compatibility with GEA Insight Partner enables remote diagnostics, service intervention, and predictive maintenance support.
GEA CookStar First in action with coated poultry. (Source GEA)
Compact design for flexible installation
With a height below 3.9 meters, CookStar First is suitable for installation in existing production environments, including brownfield sites with limited ceiling space. It supports a wide range of applications, including:
Digital process transparency
The oven is equipped with GEA SmartControl HMI, providing real-time process data, alarm management, and a 24-hour timeline for tracking parameter changes. Compatibility with GEA Insight Partner enables remote diagnostics, service intervention, and predictive maintenance support.
GEA CookStar First in action with coated poultry. (Source GEA)
Compact design for flexible installation
With a height below 3.9 meters, CookStar First is suitable for installation in existing production environments, including brownfield sites with limited ceiling space. It supports a wide range of applications, including:
- Steam-cooked products
- Coated poultry
- Plant-based foods
- Baked or grilled items
- Ready meals
Expanded CookStar portfolio
The CookStar First complements the broader CookStar range, which includes the original CookStar model with smoking functionality and higher capacity, as well as the CookStar Turbo for large-scale production with capacities up to 12,000 kg per hour. All systems share a common footprint and can be integrated into existing CookStar lines.
With this addition, GEA strengthens its offering for food manufacturers seeking scalable spiral cooking technology with enhanced efficiency and process control.
www.gea.com
The CookStar First complements the broader CookStar range, which includes the original CookStar model with smoking functionality and higher capacity, as well as the CookStar Turbo for large-scale production with capacities up to 12,000 kg per hour. All systems share a common footprint and can be integrated into existing CookStar lines.
With this addition, GEA strengthens its offering for food manufacturers seeking scalable spiral cooking technology with enhanced efficiency and process control.
www.gea.com
