GEA launches compact spiral oven for smaller food production operations
The new unit combines a twin zone spiral configuration with integrated booster impingement to deliver more uniform heat distribution across the conveyor belt; a design GEA says limits core temperature variation to about 1°C, compared with up to 6°C in conventional ovens.
GERMANY – GEA Group AG, a global leader in food processing and packaging technology headquartered in Düsseldorf, has launched the CookStar First, a compact twin-zone spiral oven tailored for small to mid-sized food manufacturers transitioning from linear ovens to advanced spiral systems.
This addition to the proven CookStar family delivers industrial-grade performance in a space-efficient footprint under 3.9 meters tall, enabling installation in existing facilities with limited ceiling height while supporting throughput up to 1,700 kg per hour.
The CookStar First integrates booster impingement technology, blending horizontal and vertical airflow for superior heat uniformity, limiting core temperature variation to just 1°C across the belt, versus 6°C in traditional ovens, resulting in 10-30% faster cooking times, up to 3% yield gains, and consistent color plus internal doneness.
Versatile for steam-cooked items, coated poultry, plant-based proteins, baked or grilled products, and ready meals, it replicates a “home-cooked” quality at scale, addressing demands for premium textures in snacks, proteins, and convenience foods.
Energy and resource efficiency define the design, with an intelligent active exhaust, optimized oven balance, adjustable product gates, and water reuse cutting consumption by up to 12%, earning GEA’s “Add Better” sustainability label based on verified metrics.
Digital features like GEA SmartControl HMI provide real-time data, alarms, and 24-hour event logs, while Insight Partner compatibility enables remote diagnostics and predictive maintenance, minimizing downtime for cost-conscious operators.
GEA targets SMEs seeking scalable upgrades without massive capital outlays, complementing high-volume siblings like the CookStar Turbo (12,000 kg/h).
This launch aligns with tightening sustainability and clean-label processing regulations, as food producers face pressure to reduce energy use amid rising costs. Global industrial oven markets are projected to grow at 5% CAGR through 2030.
CookStar First targets food producers seeking to modernize operations with improved efficiency, product consistency and sustainable resource use, trends increasingly important for manufacturers under pressure to reduce waste, energy use and costs.
As plant-based and ready-to-eat segments surge, the oven positions GEA to capture demand for agile, eco-friendly equipment.
Sign up to HERE receive our email newsletters with the latest news and insights from Africa and around the world, and follow us on our WhatsApp channel for updates.
